Pineapple Angel Cloud Cake
This fluffy, no-bake Pineapple Angel Cloud Cake combines airy angel food cake cubes with a creamy pineapple-vanilla pudding mixture and whipped topping for the lightest, dreamiest dessert you’ll ever spoon into. Only 6 ingredients and 15 minutes of prep!
- Total Time2 hours 15 minutes
- Yield8 servings 1x
Ingredients
Units
Scale
- 1 prepared 10-inch angel food cake (store-bought or homemade)
- 1 can (20 ounces) crushed pineapple, well drained
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 ounces) whipped topping
- 1 teaspoon alcohol-free vanilla extract (optional)
Instructions
- Cube That Cake: Cut the angel food cake into bite-sized cubes (about 1-inch pieces) and place them into a large mixing bowl.
- Whip Up the Vanilla Pudding Base: In a separate bowl, whisk together instant vanilla pudding mix and cold milk for 1–2 minutes until slightly thickened.
- Stir In the Pineapple: Stir the well-drained crushed pineapple into the pudding mixture. Add alcohol-free vanilla extract if using.
- Fold In the Whipped Topping: Gently fold the whipped topping into the pineapple mixture until light and fluffy.
- Bring It All Together: Add the cake cubes to the mixture and gently fold until evenly coated.
- Chill: Transfer to a serving dish and refrigerate for at least 1–2 hours to allow flavors to meld.
- Serve: Spoon into bowls and garnish with extra pineapple, a dollop of whipped topping, or toasted coconut if desired.
Notes
Make sure to drain the crushed pineapple very well to avoid a soggy dessert. For best results, press the pineapple through a fine mesh strainer. This dessert can be made up to 24 hours ahead and stored in the refrigerator. Leftovers keep well for 2–3 days.
- Prep Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 220
- Sodium: 350
- Saturated Fat: 4
- Protein: 3
- Cholesterol: 2
