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This pineapple cake brings a taste of tropical paradise to your dessert table with minimal effort. The light, fluffy texture combined with the sweet-tart pineapple creates a refreshing treat that's perfect for spring and summer gatherings.
I first made this cake for my daughter's graduation party when I was short on time but needed something impressive. The empty dish and multiple recipe requests told me it was a keeper for our family cookbook.
Ingredients
- Angel food cake mix creates the perfect fluffy base without added fat
- Crushed pineapple in juice provides moisture and tropical flavor
- Whipped topping gives a cloud-like frosting that stays stable longer than whipped cream
- Instant vanilla pudding mix adds structure and creamy vanilla notes
- Second can of pineapple for topping intensifies the fresh fruit flavor
- Maraschino cherries add that classic retro look and sweet pop of color
- Shredded coconut brings complementary tropical notes and texture
Step-by-Step Instructions
- Prepare the Oven
- Preheat your oven to 350°F ensuring it reaches full temperature before baking. A properly preheated oven is crucial for the cake to rise properly.
- Mix the Dry Ingredients
- Combine the angel food cake mix and pudding mix in a large bowl. Use a whisk to ensure even distribution of the pudding particles throughout the cake mix.
- Add the Pineapple
- Pour in the entire 20 oz can of crushed pineapple with all its juice. Fold gently but thoroughly until completely incorporated. You'll notice the mixture begin to expand and foam slightly this is the acidic pineapple reacting with the leavening agents.
- Prepare the Pan
- Transfer the batter to an ungreased 9x13 baking dish. The ungreased sides allow the cake to climb and cling to the pan walls creating more height and fluffiness.
- Bake to Perfection
- Bake for 25-30 minutes until the top turns golden brown and springs back when lightly touched in the center. Avoid opening the oven door during the first 20 minutes to prevent the cake from falling.
- Cooling Period
- Allow the cake to cool completely in the pan on a wire rack about 1-2 hours. Patience here prevents the whipped topping from melting when applied.
- Apply the Topping
- Spread the thawed whipped topping evenly over the cooled cake creating swoops and swirls for visual appeal.
- Add Final Pineapple Layer
- Drain the 8 oz can of crushed pineapple slightly you want some moisture but not so much that it makes the topping soggy. Distribute evenly over the whipped layer.
- Garnish Beautifully
- Add maraschino cherries and sprinkle with coconut if desired. For best presentation place cherries in a pattern rather than randomly.
- Chill to Set
- Refrigerate at least 2 hours before serving allowing flavors to meld and the cake to set properly.
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The secret to this cake's addictive quality is the contrast between the fluffy cake and the cold creamy topping. My grandmother taught me to always serve it directly from the refrigerator rather than letting it come to room temperature to maintain that delightful temperature difference.
Make It Your Own
This recipe welcomes creativity! Try adding a teaspoon of coconut extract to the cake batter for enhanced tropical flavor. For a more indulgent version fold 1/2 cup toasted macadamia nuts into the batter before baking. During winter months swap the pineapple topping for mandarin oranges for a citrusy twist that still delivers sunshine flavor.
Storage Solutions
This cake actually improves overnight as the flavors meld together. Store covered in the refrigerator for up to 3 days though the texture is best within the first 48 hours. Avoid freezing as the whipped topping and pineapple will release excess moisture when thawed making the cake soggy.
Serving Suggestions
For a complete tropical dessert experience serve alongside coffee with a splash of coconut rum cream. This cake pairs beautifully with vanilla bean ice cream for an elevated dessert or with fresh fruit for brunch. Consider cutting into smaller squares for an elegant addition to a dessert buffet.
Recipe FAQs
- → Can I use fresh pineapple instead of canned?
Fresh pineapple contains enzymes that can break down the proteins in the cake, affecting its texture. For best results, stick with canned crushed pineapple as specified in the ingredients.
- → Why shouldn't I drain the pineapple?
The juice from the pineapple provides necessary moisture for the cake batter. Draining it would result in a dry cake that won't rise properly.
- → Can I make this cake ahead of time?
Yes! This cake actually improves with time in the refrigerator. You can make it up to 2 days ahead, keeping it covered in the refrigerator until ready to serve.
- → Why is the baking dish ungreased?
Angel food cake needs to cling to the sides of the pan to rise properly. Greasing the pan would prevent this and result in a dense cake.
- → Can I freeze leftover cake?
Yes, you can freeze portions for up to 1 month. Wrap individual slices tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator before serving.
- → What can I substitute for the whipped topping?
You can substitute freshly whipped cream stabilized with 1-2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract. Whip until stiff peaks form.