Angel-Pineapple Cake
A light and fluffy angel pineapple cake layered with whipped cream, pineapple, and oranges, perfect for summer gatherings or a delightful dessert option.
Ingredients
Instructions
- Make angel food cake according to directions.
- Whip heavy cream until stiff peaks form.
- Drain crushed pineapple and fold it into the whipped cream.
- Add vanilla instant pudding to the mixture and combine well.
- Slice the angel food cake in half horizontally and create a tunnel in the middle.
- Fill the tunnel with the pineapple mixture.
- Spread the remaining mixture evenly over the top and sides of the cake.
- Garnish the top with orange slices.
Tips & Substitutions
For a lighter version, consider using a sugar-free angel food cake mix and low-fat whipped cream. If you don't have heavy cream, you can substitute it with coconut cream for a dairy-free option. To enhance the flavor, add a splash of vanilla extract to the whipped cream. This cake is also delicious when paired with a side of Easy Pasta Alfredo for a delightful meal.
Serving Suggestions
Serve this cake chilled, garnished with additional mandarin oranges for a pop of color. It pairs well with a scoop of vanilla ice cream or a light fruit salad. For a festive touch, consider serving it alongside Grandma'S Sugar Cream Pie(1937 Recipe) for dessert lovers who appreciate classic flavors.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To maintain the texture, avoid freezing as the whipped cream may separate. If needed, you can reassemble and serve after chilling, but it's best enjoyed fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Angel-Pineapple Cake contains roughly 366 calories, with 3g protein, 18g carbohydrates, and 32g fat. It is an excellent source of vitamin A (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to finely chop it and drain any excess juice to avoid making the filling too watery. Fresh pineapple will add a vibrant taste to the whipped cream mixture.
How can I make this cake ahead of time?
You can prepare the angel food cake a day in advance and store it wrapped at room temperature. The whipped cream mixture can also be made ahead and stored in the refrigerator. However, it's best to assemble the cake on the day of serving to keep the texture light and fluffy.
Is there a way to make this recipe gluten-free?
Absolutely! Look for a gluten-free angel food cake mix, which is widely available. Just ensure that all other ingredients, such as instant pudding and whipped cream, are also gluten-free to keep the entire dessert safe for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).