Angel Pineapple Cake
This Angel Pineapple Cake is a light, sunny dessert made with angel food cake mix, crushed pineapple, Cool Whip, and sweetened coconut. It bakes up moist and fluffy in a 9x13-inch pan and finishes with an easy chilled topping.
Ingredients
- 1 16 oz. box angel food cake mix
- 1 20 oz. can crushed pineapple in juice juice included; do not drain
- 1 12 oz. tub Cool Whip thawed
- 1 1/2 cups sweetened coconut flakes divided
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch baking dish well, especially around the corners.
- Set out the largest mixing bowl you have, since the batter will puff up and expand as it is stirred.
- Add the angel food cake mix, 1/2 cup of the sweetened coconut flakes, and the entire can of crushed pineapple with its juice to the bowl, then stir gently until evenly combined with no dry pockets of cake mix remaining.
- Transfer the batter to the greased baking dish and spread it out as evenly as you can.
- Bake for 25 to 28 minutes, until the cake is golden brown and toothpicks inserted into more than one spot in the center come out clean.
- Let the cake cool completely before adding the topping so the Cool Whip does not soften into a puddle.
- Once the cake is cool, spread the thawed Cool Whip evenly over the top and sprinkle with the remaining 1 cup of sweetened coconut flakes.
Notes
Cover the cake and store it in the refrigerator because of the Cool Whip topping. Serve cold; no reheating is needed. Leftovers are best within 2 to 3 days, and the coconut topping may soften slightly after sitting overnight.
Nutrition
Calories: 320kcal
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