Lucy'S Cake
A layered, creamy pineapple and coconut dessert with crunchy pecans and cherries, perfect for gatherings and special occasions, combining light fluffy textures with rich flavors.
Ingredients
- 3 envelopes Dream Whip
- 1/2 pound can crushed pineapple, drained ⓘ
- 3 envelopes Knox gelatin ⓘ
- 1 1/2 cups sweet milk ⓘ
- 1/2 teaspoon vanilla ⓘ
- 1 teaspoon lemon juice ⓘ
- 1 cup sugar ⓘ
- 1 cup pecans, chopped ⓘ
- 1 small bottle cherries, chopped ⓘ
- 1 can angel flake coconut ⓘ
- 1 angel food cake ⓘ
- 4 tablespoons cold water
- 1 cup boiling water ⓘ
Instructions
- Bake the angel food cake according to package directions and allow it to cool.
- Dissolve the Knox gelatin in 4 tablespoons cold water, then add hot water and stir until dissolved.
- Add drained crushed pineapple, sugar, and lemon juice to the gelatin mixture. Place in the refrigerator to set or thicken.
- Whip 2 envelopes of Dream Whip with 1 cup of sweet milk and 1/2 teaspoon vanilla until fluffy.
- Add the whipped Dream Whip mixture to the set gelatin mixture and stir well.
- Break up the cooled angel food cake into a large pan.
- Add the gelatin mixture, chopped pecans, and chopped cherries to the cake, mixing thoroughly.
- Grease a tub pan, then spoon the mixture into the pan and press down evenly.
- Chill the assembled dessert overnight.
- Ice the top with 1 package of Dream Whip mixed with 1/2 cup milk.
- Spread coconut flakes and cherries on top before serving.
Tips & Substitutions
For a lighter version, consider using a sugar substitute or low-fat Dream Whip. If you can't find Dream Whip, whipping heavy cream with sugar can be a great alternative. Be sure to let the gelatin fully set before mixing with the whipped cream to ensure a good texture. Also, the dessert can be made a day in advance, allowing the flavors to meld beautifully.
Serving Suggestions
This cake is perfect as a refreshing dessert after a heavy meal and pairs beautifully with Fresh Berry Fruit Dip for a fruitier touch. Serve it with a scoop of vanilla ice cream or alongside a light salad for contrast. It can also be a delightful addition to potlucks or holiday gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. If you need to reheat, avoid using the microwave, as it can alter the texture. Instead, let it sit at room temperature for about 30 minutes before serving to soften slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Lucy'S Cake contains roughly 520 calories, with 9g protein, 86g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (27% of the Daily Value), and a good source of protein and vitamin C. It also contributes 8g of dietary fiber toward your daily target.
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, but make sure to finely chop and drain it well to avoid excess moisture. Fresh pineapple will add a vibrant flavor, but you may need to adjust the sweetness depending on its ripeness.
How long does the gelatin need to set?
The gelatin should ideally set for at least 2-3 hours in the refrigerator. For best results, prepare it the night before. This allows the flavors to develop and ensures the right consistency when mixed with the whipped cream.
Can I make this cake gluten-free?
Yes, you can make this recipe gluten-free by using a gluten-free angel food cake mix. Just ensure that all other ingredients, such as the Knox gelatin and Dream Whip, are certified gluten-free as well.
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).