Description
A light and refreshing cake bursting with tropical flavors, perfect for any occasion.
Ingredients
Scale
- 1 box angel food cake mix
- 1 (20 oz) can crushed pineapple, with juice
- 1 (8 oz) container whipped topping, thawed
- 1/2 cup shredded sweetened coconut
- Pineapple slices (for garnish)
- Maraschino cherries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the dry angel food cake mix with the entire can of crushed pineapple (including juice). Stir until well blended and fluffy.
- Pour the batter into an ungreased 9×13 inch baking dish.
- Bake for 25-30 minutes or until the top is golden and the center is set.
- Let the cake cool completely.
- Spread the whipped topping evenly over the cooled cake.
- Top with pineapple slices, shredded coconut, and cherries for decoration.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
For added flavor, you can include a splash of coconut extract in the batter or customize with chopped nuts or other fruits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: cake, dessert, pineapple, summer treat, tropical flavors