Angel Pineapple Cake
When Simplicity Meets Delight: Angel Pineapple Cake
When it comes to simple dessert recipes, it doesn’t get much easier than this! Just three core ingredients are all you need for this Angel Pineapple Cake that comes together in a matter of minutes. One of my favorite things about it is that you can keep the ingredients on hand at all times. Cake mix and a can of pineapple? Shelf stable! And we’re the kind of household that always has at least one tub of cool whip in the back of the freezer! Voilá, a homemade treat at a moment’s notice.
Why You’ll Love This Recipe
This delightful cake is perfect for those moments when you need a quick and easy dessert without the fuss. The combination of fluffy angel food cake, juicy pineapple, and creamy cool whip makes for a refreshing treat that’s both light and satisfying. Plus, it’s a breeze to make, ensuring you spend less time in the kitchen and more time enjoying your creation with friends and family.
Kitchen Equipment You’ll Need
- Large mixing bowl
- 9×13 baking dish
- Oven
- Spatula
- Toothpicks for testing
Ingredients
- 1 (16 oz.) box angel food cake mix
- 1 (20 oz) can crushed pineapple in juice
- 1 (12 oz) tub cool whip, thawed
- 1 1/2 cups sweetened coconut flakes, divided
Step-by-Step Instructions
- Preheat your oven to 350 degrees and grease a 9×13 baking dish.
- In a large mixing bowl, combine the angel food cake mix, ½ cup of coconut flakes, and the entire can of crushed pineapple (juice included). Stir until the mixture is evenly combined. Remember, the batter will expand significantly, so ensure your bowl is large enough to accommodate this.
- Pour the mixed batter into the prepared baking dish, smoothing the top with a spatula.
- Bake for 25-28 minutes, or until the top is golden brown. Use a toothpick to check the center of the cake; it should come out clean when the cake is fully cooked.
- Allow the cake to cool completely. Once cooled, frost the cake with the thawed cool whip and sprinkle the remaining coconut flakes on top.
Tips for Success
- Use a large mixing bowl to prevent overflow when the batter expands.
- Ensure the cake is fully cooked by testing with a toothpick in several spots.
Additional Tips and Variations
For an extra burst of flavor, try adding a teaspoon of vanilla extract to the batter. If you prefer a nutty twist, consider sprinkling some chopped almonds or pecans over the cool whip topping.
Nutritional Highlights (Per Serving)
While exact values can vary, this cake is generally low in fat and contains a good amount of Vitamin C from the pineapple. It’s a lighter dessert option that doesn’t skimp on flavor.
Frequently Asked Questions (FAQ)
Can I use fresh pineapple instead of canned? Yes, just make sure to include the juice as it adds moisture to the cake.
How should I store leftovers? Store any leftover cake covered in the refrigerator for up to 3 days.
Can I make this cake in advance? Absolutely! This cake can be made a day ahead and stored in the fridge until serving.
Conclusion
Ready to experience the delightful simplicity of Angel Pineapple Cake? I promise you’ll love how quick and easy it is to make. Once you’ve tried it, be sure to share your experience and any creative twists you’ve added. Happy baking!
