Pineapple Angel Cloud Cake

Ingredients:

• 1 box angel food cake mix
• 1 can (20 oz) crushed pineapple, undrained
• 1 tub whipped topping (Cool Whip or similar), thawed

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine the dry angel food cake mix with the crushed pineapple, including the juice.
3. Mix until fully combined and fluffy. Do not add eggs, oil, or water.
4. Pour the batter into an ungreased 9×13-inch baking dish.
5. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted comes out clean.
6. Allow the cake to cool completely in the pan.
7. Once cooled, spread the whipped topping evenly over the cake.
8. Chill for at least 1 hour before serving.

Serving Tips

• Serve cold for best texture and flavor.
• Garnish with extra pineapple, shredded coconut, or maraschino cherries if desired.
• Cut with a clean knife for neat slices.

Storage

• Store covered in the refrigerator for up to 4 days.
• Do not freeze, as the whipped topping may separate.

Prep Time

5 minutes

Bake Time

30–35 minutes

Total Time

40 minutes

Servings

10–12