Angel Lush Cake

layered angel cake with mixed berries in middle layer and as topping on white cakestand.

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.

Course Dessert

Cuisine American

Prep Time 15

Chill Time 1

Total Time 1 15

Servings

Calories 148kcal

Author Katie

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