Angel Pineapple Cake Recipe
Introduction
This Angel Pineapple Cake is a light and tropical treat that’s perfect for any occasion. Combining fluffy angel food cake with juicy pineapple and creamy cool whip, it’s a refreshing dessert that’s easy to make and sure to impress.
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
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 inch baking dish to prevent sticking.
- Step 2: In a large bowl, combine the angel food cake mix, ½ cup of the sweetened coconut flakes, and the crushed pineapple including its juice. Stir well until the batter is evenly mixed; expect it to expand slightly.
- Step 3: Pour the batter into the prepared baking dish, spreading it out evenly.
- Step 4: Bake for 25 to 28 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Step 5: Allow the cake to cool completely before frosting.
- Step 6: Once cooled, spread the thawed cool whip evenly over the cake and sprinkle the remaining 1 cup of coconut flakes on top as a finishing touch.
Tips & Variations
- For extra texture, toast the coconut flakes lightly before sprinkling on top to add a nutty flavor.
- You can substitute fresh crushed pineapple for canned if you prefer a fresher taste, just be sure to drain excess juice to avoid sogginess.
- Adding a splash of vanilla or coconut extract into the batter enhances the tropical flavor.
Storage
Store the cake covered in the refrigerator for up to 3 days to keep the cool whip fresh. Let it come to room temperature or chill for 15 minutes before serving to enjoy the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of whipped topping instead of cool whip?
Yes, you can use any whipped topping that holds its shape well. Homemade whipped cream is a delicious alternative but may not be as stable over time.
Is it necessary to grease the baking dish if using a non-stick pan?
It’s still a good idea to grease the pan lightly to ensure the angel food cake releases easily, even if the pan is non-stick.
PrintAngel Pineapple Cake Recipe
This Angel Pineapple Cake is a light and airy dessert that combines the fluffy texture of angel food cake with the tropical sweetness of crushed pineapple and coconut. Topped with creamy cool whip and toasted coconut flakes, it’s a refreshing treat perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 (16 oz.) box angel food cake mix
- 1 1/2 cups sweetened coconut flakes, divided
Wet Ingredients
- 1 (20 oz) can crushed pineapple in juice
- 1 (12 oz) tub cool whip, thawed
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Mix Batter: In a large bowl, combine the angel food cake mix, 1/2 cup of the sweetened coconut flakes, and the entire can of crushed pineapple including the juice. Stir the mixture carefully until evenly combined; note that the batter will expand as you mix.
- Bake the Cake: Pour the prepared batter into the greased baking dish and spread it evenly. Bake in the preheated oven for 25 to 28 minutes or until the cake turns golden brown on top.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the baking dish. Cooling is important to ensure the frosting sets properly.
- Frost and Garnish: Once cooled, spread the thawed cool whip evenly over the top of the cake. Then, sprinkle the remaining 1 cup of sweetened coconut flakes generously over the frosting as a finishing touch.
Notes
- Ensure the pineapple includes the juice to keep the cake moist and flavorful.
- Greasing the baking dish well prevents the delicate cake from sticking.
- Letting the cake cool completely before frosting helps maintain the frosting’s texture and prevents it from melting.
- You can lightly toast the remaining coconut flakes before sprinkling for added flavor and crunch.
- Store any leftovers covered in the refrigerator to keep the cake fresh.
Keywords: angel food cake, pineapple cake, coconut cake, cool whip frosting, easy dessert, tropical cake
