This Angel Lush Pineapple Cake is the perfect dessert recipe to try out. It is so easy to whip up and tastes amazing. You’ll want to make it over and over again.
Once upon a time I had a blog that I posted only recipes too. It had awful pics with bad lighting and used equally bad flash. But it was all of my favorite recipes that I had made over and over again. This pineapple cake recipe was included in that list. I found it in an old food magazine about 17 years ago. I’m sure it’s been replicated and done different variations, but this is the one that I love.
You don’t need many ingredients to make it. It’s fresh and spring-y. Not that’s not a word but go with me on that. For over achievers, you could make your own angel food cake from scratch. But for the rest of us, the store bought angel food cake is just fine!
Angel Lush Pineapple Cake
This Angel Lush Pineapple Cake is the perfect dessert recipe to try out. It is so easy to whip up and tastes amazing!
Servings: 12
Calories: 135kcal
Ingredients
- 20 oz crushed pineapple in juice undrained
- 3.4 oz Vanilla Flavor pie Pudding & Pie Filling
- 1 cup whip cream (like Cool Whip), thawed
- 10 oz round angel food cake
- 10 fresh strawberries (I prefer more)
Instructions
- Mix the pineapple and dry pudding mix in medium bowl.
- Stir in the thawed whipped topping.
- Cut cake horizontally into three layers.
- Place bottom cake layer, making sure to have the bottom side up, on serving plate.
- Top with ⅓ of the pudding mixture.
- Repeat layers two times.
- Refrigerate at least 1 hour.
- Top with strawberries right before serving.
- Store leftovers in refrigerator.
Video
Nutrition
Calories: 135kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 3mg | Sodium: 172mg | Potassium: 113mg | Fiber: 0g | Sugar: 21g | Vitamin A: 60IU | Vitamin C: 10.3mg | Calcium: 34mg | Iron: 0.2mg
In the recipe it says to store leftovers in the fridge, but I’m pretty sure there won’t be any leftovers from this!
Could there be anything better than angel food, pineapples and strawberries? I think not..
Food photography and styling courtesy of My Name is Snickerdoodle.
I don’t understand why you would invert the bottom layer so that the bottom is face up. Pls tell me why. I would think it would have more stability in the base if the cut side was face up. Am I misunderstanding?
Oh my. I just had the loveliest flashback. I must have seen the same recipe so many years ago. I made it for my Memaw, and she loved it. I’ll have to make it again soon. I miss her so! My kids will love this.
This is the sweetest comment. I’m so glad that it reminded you of your Memaw. I hope your family loves it!