Description
A light, tropical dessert made with crushed pineapple, angel food cake mix, and whipped topping. Quick, fluffy, and perfect for any occasion.
Ingredients
Scale
- 1 box angel food cake mix
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- 1 container (8 oz) whipped topping (Cool Whip), thawed
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 can (8 oz) crushed pineapple (for topping)
- Maraschino cherries (optional garnish)
- Shredded coconut (optional garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix the angel food cake mix with the 20 oz can of crushed pineapple, including the juice. Stir until the mixture is fully combined and foamy.
- Pour the batter into a greased 9×13-inch baking dish and level it evenly.
- Bake for 25–30 minutes or until the top is golden and a toothpick inserted comes out clean.
- Let the cake cool completely in the pan.
- In another bowl, mix the whipped topping, vanilla pudding mix, and 8 oz can of crushed pineapple (with juice) until smooth.
- Spread the topping evenly over the cooled cake.
- Optional: Garnish with maraschino cherries and shredded coconut.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Do not drain the pineapple; the juice activates the cake mix.
- The cake can be made 1–2 days ahead and stored in the fridge.
- Use coconut whipped topping for a dairy-free alternative.
- For added tang, substitute lemon pudding mix for vanilla.
- Great for potlucks, brunches, and summer gatherings.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pineapple heaven cake, easy pineapple dessert, cool whip pineapple cake, tropical cake, angel food cake recipe