Ingredients for Angel Lush Cake With Pineapple
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (20 ounce) can crushed pineapple, well-drained
- 1 (8 ounce) container whipped topping
- Fresh berries, for topping
- 1 cup cake flour
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- 12 large egg whites
- ¼ cup water
- 1 tablespoon lemon juice
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Angel Lush Cake With Pineapple? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Angel Lush Cake With Pineapple
- Preheat oven to 350°F (175°C).
- Prepare an ungreased 9 or 10-inch tube pan.
- In a medium bowl, sift together 1 cup cake flour, ¾ cup granulated sugar, and ¼ teaspoon salt.
- In a large bowl, beat together 12 large egg whites, ¼ cup water, 1 tablespoon lemon juice, 1 teaspoon cream of tartar, and 1 teaspoon vanilla extract on low speed for 1 minute.
- Increase mixer speed to medium-high and beat until the mixture has increased in volume 4 ½ to 5 times and forms soft peaks (about 1 ½ to 3 minutes).
- Gradually add ¾ cup granulated sugar, 1 tablespoon at a time, beating for 2-3 minutes after each addition. Do not overbeat.
- Once all sugar is incorporated, the mixture should be creamy white.
- Gently fold in the dry ingredients (flour mixture) using a rubber spatula. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the cake onto a wire rack and let cool completely (at least 1 ½ hours).
- While the cake cools, prepare the filling: In a medium bowl, whisk together 1 (3.4 ounce) package instant vanilla pudding mix and 1 (20 ounce) can crushed pineapple, well-drained.
- Gently fold in 1 (8 ounce) container whipped topping.
- Once the cake is completely cool, carefully remove it from the pan using a flat knife.
- Slice the cake horizontally into 3 even layers.
- Place the bottom layer on a serving platter.
- Spread one-third of the pineapple pudding mixture over the bottom layer.
- Repeat with the remaining layers, ending with the filling on top.
- Refrigerate for at least 1 hour to allow the flavors to meld.
- Top with fresh berries just before serving!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
197g
Fat
4g
Carbs
20g
