Get ready to experience a slice of tropical paradise with this heavenly Angel Pineapple Cake! Made with just a few simple ingredients, this moist and fluffy cake is infused with the tropical flavors of pineapple and coconut, making it the perfect dessert for any occasion. Whether you’re hosting a summer barbecue or simply craving a sweet treat, this easy-to-make cake is sure to impress. So, grab your apron and let’s embark on a journey to dessert bliss!
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:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, combine the angel food cake mix and the entire can of crushed pineapple (including the juice). Stir until well combined and no dry cake mix remains.
- Pour the batter into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cake springs back when lightly touched.
- Remove the cake from the oven and let it cool completely in the baking dish.
- Once the cake has cooled, spread the thawed cool whip over the top of the cake, covering it completely.
- Sprinkle 1 cup of sweetened coconut flakes evenly over the cool whip layer.
- Cover the cake and refrigerate for at least 1 hour, or until ready to serve.
- Before serving, sprinkle the remaining 1/2 cup of sweetened coconut flakes over the top of the cake for garnish.
Cook Notes and Variations:
- For an extra burst of flavor, you can add a teaspoon of vanilla extract or coconut extract to the cake batter.
- Feel free to use fresh pineapple instead of canned pineapple if desired. Simply chop the fresh pineapple into small pieces and use it in place of the crushed pineapple.
- If you prefer a lighter option, you can use light or sugar-free cool whip.
- Customize the cake by adding chopped nuts such as pecans or macadamia nuts to the coconut topping for added crunch.
Keto and Low-Carb Versions: For those following a keto or low-carb diet, you can make a few simple substitutions to make this cake more suitable:
- Use a keto-friendly angel food cake mix or make your own using almond flour and egg whites.
- Substitute the crushed pineapple with diced fresh pineapple or sugar-free pineapple-flavored syrup.
- Use unsweetened whipped cream instead of cool whip and omit the coconut or use unsweetened coconut flakes for a lower carb option.
In conclusion, this Angel Pineapple Cake is a delightful combination of light and refreshing flavors that will transport your taste buds to a tropical paradise. With its fluffy texture, juicy pineapple filling, and sweet coconut topping, it’s sure to be a hit at any gathering or celebration. Whether you’re indulging in a slice by the poolside or sharing it with friends and family at a summer barbecue, this easy-to-make dessert is guaranteed to bring smiles all around. So, whip up a batch today and treat yourself to a taste of paradise!
