Angel Lush Cake
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Angel Lush Cake - This 5-ingredient cake is so simple to make and it's perfect for dinner parties, baby showers or afternoon get-togethers with friends.
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It's holidays like Valentine's Day that get me through winter. I really believe that's what holidays are all about. . .something to look forward to. Wouldn't you agree? In my opinion, Valentine's Day isn't just about expressing love for your spouse or significant other. It's a day to celebrate all of the people you love - all of your friends and family that mean so much to you.
Today, we're making a 5-ingredient Angel Lush Cake that is not only SUPER easy but it's gorgeous and tastes great, too. It's one of those recipes you can throw together in no time at all and it's the perfect dessert for sharing with the ones you love.
Next time you're in the bakery section of your local grocery store, pick up a prepared angel food cake. To prep the cake, you begin by cutting it horizontally into three layers.
The creamy filling for the cake is crushed pineapple and whipped topping. Pretty easy, right? You don't even need to get your hand blender out for this one.
If you have a pretty cake stand, now's the time to grab it! Place the bottom layer of the cake on the stand and spoon on ⅓ of the creamy filling.
You do the same for the next couple layers, refrigerate the cake for 1-2 hours and then add strawberries right before serving. When you place this luscious dessert in front of guests, they're going to be wowed.
When assembling the cake, I actually push down on the layers a bit so more of the filling spills out. I think it's pretty to see the filling around the cake.
The strawberries provide the perfect pop of color.
If you have smaller strawberries you could probably fit more on the cake. The strawberries I had were larger, so I could only fit seven.
The cake can potentially serve around 10 people, so if you end up with larger strawberries like I did, just have a few extra, and serve them on the side along with the cake.
How's that for easy? I thought you'd like it. I couldn't wait to dig into this beauty.
So, I did. I'm pretty sure I devoured it all in about 3 minutes. 🙂 I hope you share this Angel Lush Cake with someone you love.
Angel Lush Cake
Ingredients
- 1 prepared angel food cake
- 20 ounce can crushed pineapple in juice (undrained)
- 3.4 ounce box vanilla instant pudding
- 1 ½ cups whipped topping
- 7-10 fresh strawberries for garnish
Instructions
- Cut cake horizontally in three layers.
- In a medium bowl, mix pineapple with dry pudding mix.
- Stir in whipped topping.
- Place bottom layer of cake on a cake stand or serving plate.
- Top with a third of the pudding mixture. Repeat for the next two layers.
- Refrigerate for 1-2 hours.
- Top with strawberries immediately before serving.
Notes
- Cake Preparation: When cutting the angel food cake into three layers, use a serrated knife and a gentle sawing motion to ensure clean and even cuts. Take care to keep the layers intact to maintain the structure of the cake. If the cake is too crumbly, chilling it in the refrigerator for about 30 minutes before slicing can make it easier to work with.
- Pudding Mixture: Ensure a smooth and creamy consistency for the pudding mixture by thoroughly combining the crushed pineapple with the dry vanilla instant pudding mix before folding in the whipped topping. This creates a light and fluffy filling that pairs perfectly with the airy texture of the angel food cake. Be gentle when folding in the whipped topping to avoid deflating it.
- Assembly and Refrigeration: Assemble the Angel Lush Cake by alternating layers of cake with layers of the pineapple-pudding mixture. Start with the bottom layer of cake on the cake stand or serving plate, and evenly spread a third of the pudding mixture over it. Repeat with the remaining cake layers and pudding mixture. Refrigerate the assembled cake for at least 1-2 hours before serving to allow the flavors to meld together and the cake to set. Just before serving, top the cake with fresh strawberries for a vibrant and delicious finishing touch.