Cherry Pineapple Angel Cloud Cake
A light, fluffy dessert blending angel food cake with sweet cherries and pineapple, topped with whipped topping. Quick to make with vibrant tropical flavors. Ideal for family gatherings or simple treats.
Servings: 8 servings
Calories: 250kcal
Ingredients
- 1 box angel food cake mix
- 1 can (21 oz) cherry pie filling
- ½ can (about 8 oz) crushed pineapple, undrained
- 1 tub (8 oz) whipped topping (non-dairy if preferred)
Instructions
- Preheat oven to 350°F (175°C)
- Combine angel food cake mix, cherry pie filling (including juice), and undrained crushed pineapple in a bowl
- Pour batter into a greased 9x13-inch baking dish and smooth the top
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean
- Cool completely on a wire rack
- Spread whipped topping evenly over the cooled cake
- Slice and serve chilled or at room temperature
Notes
Use room temperature ingredients for smoother mixing
Fold ingredients gently to maintain aeration
Avoid overbaking to prevent dryness
Cherry and pineapple can be reduced by half for a subtler flavor
Store leftovers refrigerated for up to 2 days
Fold ingredients gently to maintain aeration
Avoid overbaking to prevent dryness
Cherry and pineapple can be reduced by half for a subtler flavor
Store leftovers refrigerated for up to 2 days