This easy Angel Lush Cake dessert is made in 15 minutes and perfect for summertime entertaining. Decadent layers of Angel Food Cake topped with crushed pineapple and whipped topping with layers of fresh seasonal berries.
Angel Lush Cake is one of my favorite go-to summertime desserts that I entertain with year after year. This cake is essentially a store-bought angel food cake with a can of crushed pineapple and cool whip mixed together then slathered in between the cake and on top and then topped with a few pounds of fresh berries.
I originally learned about this healthier dessert recipe when I was grocery shopping. Our grocery store is always demoing recipes and passing out samples. The day I happened to be shopping was the day they sampled this recipe. It was delicious and I knew I needed to make it. So much so that I knew it was about to become my new go-to entertaining recipe.
Table of contents
Kitchen Tools
Here are a few of the kitchen tools you’ll need to make this recipe for Angel Lush Cake.
How do you make Angel Lush Cake?
- Mix the crushed canned pineapple and dry pudding mix in a bowl until well blended. Then, stir in cool whip. Set to the side.
- Slice the round angel food cake in half. Then add the bottom layer of cake to a cake plate followed by half the pineapple topping.
- Next, stack the top layer of the cake and spread the remaining pineapple topping on top. Refrigerate for 1 hour. Top with berries just before serving.
FAQs
I can get about 10-12 servings out of this cake depending on the size of the slice I cut!
Yes–for the most part it’s one of the healthier desserts. Because of that I love to enjoy it during the summer months and not feel guilty one bit about eating a slice. This cake has 164 calories per slice (1 gram of Fat, 38 grams Carbohydrates, 3 grams Protein). This dessert recipe has a lot of fruit in it, so naturally it will be higher in sugar.
I use a serrated knife to cut the angel food cake into layers. I’ll turn the angel food cake on it’s side then carefully slice the cake in half.
If you find your pineapple lush cake / angel lush cake soggy it might be because you put the berries on the cake too soon. Make sure to top the cake with the fresh berries right before you are ready to serve. The berries hold moisture which will run into the topping and make the cake soggy.
Yes, you can refrigerate angel food cake. Make sure you cover it with plastic wrap or in a cake storage container. For this recipe in particular you will want to refrigerate prior to serving and then of course if you have any leftovers.
Tips & Tricks
Here are a few of my tips and tricks whenever I make pineapple lush cake.
- Angel Food Cake – I always use a store bought cake to help speed up the assembly process. You can make a fresh cake, just make sure it is completely cooled before cutting and topping.
- Plan Ahead – You will need at least an hour for the cake to chill with the topping.
- Berries – You can use whatever berries you have on hand. If you only like one type of berry then just use what you like. Make sure you don’t add the berries until just before you are ready to serve! The berries will let out moisture which will give you a soggy cake.
- Storage – Store cake in a container as it chills or wrap it lightly with aluminum foil. Store leftovers in a sealed container in the refrigerator for up to 2 days. But to be honest, you most likely will not have any cake left — everyone goes for seconds and thirds!
Summertime Dessert Recipes
Here are a few of my favorite summertime dessert recipes that you’ll find on repeat at my home!
Next time you need to make a dessert and want it to be as guilt free as possible (and still taste good) give this recipe a try. I promise you won’t be disappointed, and your guest will inhale the dessert without any hesitation.
If you make this angel food cake with pineapple and vanilla pudding recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Angel Lush Cake
Equipment
- Mixing Bowl
- Refrigerator
Ingredients
- 20 oz Crushed Pineapple in juice; undrained
- 1.5 oz Vanilla Flavor Fat Free Sugar Free Instant Pudding
- 1 cup thawed Cool Whip Lite whipped topping
- 1 10 oz. round Angel Food Cake
- 1 cup mixed berries strawberries, blueberries, raspberries, black berries
Instructions
- Mix the crushed canned pineapple and dry pudding mix in a bowl until well blended. Then, stir in cool whip. Set to the side.
- Slice the round angel food cake in half. Then add the bottom layer of cake to a cake plate followed by half the pineapple topping.
- Next, stack the top layer of the cake and spread the remaining pineapple topping on top. Refrigerate for 1 hour. Top with berries just before serving.
Notes
- Angel Food Cake – I always use a store bought cake to help speed up the assembly process. You can make a fresh cake, just make sure it is completely cooled before cutting and topping.
- Plan Ahead – You will need at least an hour for the cake to chill with the topping.
- Berries – You can use whatever berries you have on hand. If you only like one type of berry then just use what you like. Make sure you don’t add the berries until just before you are ready to serve! The berries will let out moisture which will give you a soggy cake.
- Storage – Store cake in a container as it chills or wrap it lightly with aluminum foil. Store leftovers in a sealed container in the refrigerator for up to 2 days. But to be honest, you most likely will not have any cake left — everyone goes for seconds and thirds!
Nutrition
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Susie
This cake was so easy to make! I made it for my Mom’s 80th birthday party and everyone loved it – they thought it was store bought!!! Thank you for this yummy recipe that I’ll make again and again!
Katie
Hi Susie, so happy to read everyone loved this recipe. I agree–it’s a great semi-homemade recipe!
brettb734
That looks delicious!
ErinsFoodFiles
I made that a couple years ago! It's so delicious!