Angel Lush Cake With Pineapple Recipe

Name: Angel Lush Cake With Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 (4 ounce) package instant vanilla pudding; 1 (20 ounce) can crushed pineapple, in juice, undrained; 1 cup whipped topping; 1 cup fresh berries; Cake; 1 cup flour; 3/4 cup sugar; 1/2 teaspoon salt; 12 large egg whites, cold; 1 tablespoon water; 1 tablespoon lemon juice; 1 teaspoon cream of tartar; 1 teaspoon vanilla; 3/4 cup sugar

Servings: persons

Filling
1 (4 ounce) package instant vanilla pudding
1 (20 ounce) can crushed pineapple, in juice, undrained
1 cup whipped topping
1 cup fresh berries
Cake
1 cup flour
3/4 cup sugar
1/2 teaspoon salt
12 large egg whites, cold
1 tablespoon water
1 tablespoon lemon juice
1 teaspoon cream of tartar
1 teaspoon vanilla
3/4 cup sugar

1
Preheat oven to 350 degrees. Have ready ungreased 9 or 10 inch tube pan.
2
Sift together flour, 3/4 cups sugar and salt.
3
In a large bowl, beat on low speed for 1 minute the egg whites, water, lemon juice, cream of tartar, and vanilla.
4
Increase mixer speed to medium and beat until the mixture increases in volume 4 1/2 to 5 times and resembles a bowl of soft foam, about 1 1/2 to 3 minutes.
5
Gradually beat in 1 tbsp at a time (on medium speed) 3/4 cup sugar for 2-3 minutes. Do not beat until stiff.
6
When all sugar has been added, the foam will be creamy white. Slowly fold in flour with a rubber spatula, do not stir or mix.
7
Pour batter into pan and tilt or spread to level the top.
8
Bake 35-40 minutes or until a toothpick comes out clean.
9
Let cool upside down for at least 1 1/2 hours.
10
To unmold, insert a flat knife around the outside and inside of tube.
11
While cake is cooling, mix dry pudding mix and pineapple in medium bowl. Gently fold in whipped topping.
12
Cut cake horizontally into 3 layers.
13
Place bottom layer on serving platter; top with 1/3 of the pudding mixture, repeat with next two layers, ending with filling on top.
14
Refrigerate at least 1 hour. Top with berries just before serving!

922

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Filling, 1 (4 ounce) package instant vanilla pudding, 1 (20 ounce) can crushed pineapple, in juice, undrained, 1 cup whipped topping, and more.

Yes, Angel Lush Cake With Pineapple falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Angel Lush Cake With Pineapple

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions