Angel Pineapple Cake recipe

Angel Pineapple Cake recipe

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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!


  • 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


  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
  2. 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.
  3. Pour the batter into the prepared baking dish, spreading it out evenly.
  4. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cake springs back when lightly touched.
  5. Remove the cake from the oven and let it cool completely in the baking dish.
  6. Once the cake has cooled, spread the thawed cool whip over the top of the cake, covering it completely.
  7. Sprinkle 1 cup of sweetened coconut flakes evenly over the cool whip layer.
  8. Cover the cake and refrigerate for at least 1 hour, or until ready to serve.
  9. 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!

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