Description
A delightful dessert that combines airy angel food cake with a rich cream cheese filling and sweet crushed pineapple, perfect for warm weather gatherings.
Ingredients
Cake Base
- 1 package angel food cake mix (Prepare according to package instructions)
Filling and Topping
- 1 can (20 oz) crushed pineapple, drained (Ensure well-drained to avoid runny filling)
- 1 package (8 oz) cream cheese, softened (Use room temperature for smoother blending)
- 1 cup powdered sugar (Can be reduced for less sweetness)
- 1 cup whipped topping (Stabilized whipped cream can be used as substitute)
- 1 cup sliced strawberries or other fruit (optional) (Any seasonal fruit can be used as topping)
Instructions
Preparation
- Prepare the angel food cake mix according to package instructions and bake. Let it cool completely.
- In a bowl, beat the softened cream cheese with powdered sugar until smooth.
- Fold in the drained crushed pineapple and whipped topping until combined.
- Cut the cooled cake into layers or squares, and layer with the pineapple mixture in a serving dish.
- Top with sliced strawberries if using, and refrigerate for a few hours before serving.
Notes
Store covered in the refrigerator for 3 to 4 days. It’s not recommended to freeze the cake as the texture may break down. Fresh toppings can be added prior to serving for a vibrant presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American