Best 2 Angel Lush Pineapple Cake Recipes

Indulge in a tropical paradise with the Angel Lush Pineapple Cake, a symphony of flavors that will transport your taste buds to a sun-kissed beach. Picture layers of moist and fluffy vanilla sponge cake, generously filled with a luscious pineapple filling and topped with a cloud-like whipped cream frosting. This tantalizing treat is perfect for any occasion, whether it's a summer gathering, a special celebration, or simply a sweet craving.

This recipe collection offers two variations of this delightful cake: the classic Angel Lush Pineapple Cake and the Pineapple Lush Poke Cake. The classic version features a traditional vanilla sponge cake, while the poke cake takes it up a notch with a moist and tender cake base infused with pineapple juice. Both cakes are adorned with a luscious pineapple filling made from fresh or canned pineapple, sugar, and a touch of cornstarch for a perfect balance of sweetness and tang. The finishing touch is a light and airy whipped cream frosting, adding a delightful creaminess to each bite.

Check out the recipes below so you can choose the best recipe for yourself!

ANGEL LUSH CAKE WITH PINEAPPLE

Angel Lush Cake With Pineapple image

I found this recipe in a magazine and adapted it to my needs. It is delicious and super easy. You can buy a plain angel food cake from the store and use it instead of baking your own!

Provided by mrsteacher22

Categories Dessert

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 (4 ounce) package instant vanilla pudding
1 (20 ounce) can crushed pineapple, in juice, undrained
1 cup whipped topping
1 cup fresh berries
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

Steps:

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

ANGEL LUSH & PINEAPPLE CAKE

Angel Lush & Pineapple Cake image

Here is another Semi-Homemade dessert I have found & love making. It's easy & a hit with everyone. Some days I just don't have enough time in the day to do everything, but with this recipe I can still have & make a yummy dessert.

Provided by Vanessa "Nikita" Milare

Categories Cakes

Time 1h15m

Number Of Ingredients 5

Ingredients

1 can(s) dole pinepple, undrained & crushed
1 pkg jell-o vanilla flavor instant pudding
1 c cool whip
1 angel food cake, cut into 3 layers
10 small strawberries, fresh

Steps:

1. First mix the pineapple & dry pudding mix together. Gently stir in the COOL WHIP.
2. Next stack cake layers on a plate. Spread the pudding mixture between each layer & on the top.
3. Then place in the refrigerator for about 1 hour. Top with the berries & serve.

Tips:

Use fresh pineapple for the best flavor. Fresh pineapple is sweeter and more flavorful than canned pineapple.
If you don't have any buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the cake lighter and more tender.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Fold in the dry ingredients gradually, until just combined. Overmixing the batter can make the cake tough.
Pour the batter into a greased and floured 9x13 inch baking pan. Bake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the pineapple glaze. Combine the pineapple juice, sugar, and butter in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.
Once the cake is done baking, pour the pineapple glaze over the top. Let the cake cool completely before serving.

Conclusion:

Angel Lush Pineapple Cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is light and fluffy, with a sweet and tangy pineapple flavor. The pineapple glaze adds a beautiful shine and extra flavor to the cake. This cake is sure to be a hit with everyone who tries it.