A light, fluffy, tropical dessert made with crushed pineapple, angel food cake, and a creamy cloud-like topping. It’s wonderfully soft, refreshing, and easy to prepare.
Recipe Details
- Prep Time: 15 minutes
- Chill Time: 2–4 hours
- Total Time: About 4 hours
- Servings: 10–12
- Difficulty: Easy
Ingredients
For the Cake
- 1 prepared angel food cake, about 12–14 oz (340–400 g)
- 1 can (20 oz / 567 g) crushed pineapple in juice, undrained
- 1 package (3.4 oz / 96 g) instant vanilla pudding mix
For the Cloud Topping
- 8 oz (225 g) cream cheese, softened
- ½ cup (100 g) powdered sugar
- 1 tsp vanilla extract
- 2 cups (480 ml) heavy whipping cream, cold
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For Garnishing
- ½ cup toasted coconut, optional
- Pineapple chunks or tidbits
- Maraschino cherries, optional
- Fresh mint, optional
Step-by-Step Instructions
1. Prepare the Angel Food Cake
Cut the angel food cake into bite-sized cubes.
Place the cubes in a large mixing bowl and set aside.
2. Make the Pineapple Mixture
In another bowl, combine the undrained crushed pineapple with the instant vanilla pudding mix.
Stir thoroughly for about 1–2 minutes.
The pineapple juice will activate the pudding mix and create a thick, creamy mixture.
Let it sit for about 3–5 minutes.
3. Prepare the Cream Cheese
Beat the softened cream cheese with ½ cup powdered sugar and vanilla until smooth and creamy.
Make sure there are no large lumps.
4. Whip the Cream
In a separate cold bowl, beat the heavy whipping cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla.
Beat until medium-stiff peaks form.
Don’t overbeat, or the cream can become grainy.
5. Make the Cloud Filling
Gently fold the whipped cream into the cream cheese mixture.
Then fold in the pineapple-pudding mixture until everything is evenly combined.
The result should be thick, creamy, and fluffy.
6. Add the Cake
Gently fold the angel food cake cubes into the pineapple cloud mixture.
Use a spatula and mix carefully so the cake doesn’t get crushed.
7. Assemble
Transfer the mixture to a 9×13-inch (23×33 cm) baking dish or a large trifle-style serving dish.
Smooth the top with a spatula.
8. Chill
Cover and refrigerate for at least 2–4 hours.
For the best texture, let it chill overnight.
9. Garnish & Serve
Just before serving, top with:
- Toasted coconut
- Pineapple pieces
- Optional cherries
- Fresh mint
Cut or spoon into portions and serve chilled.
Tips for the Best Pineapple Cloud Cake
- Use cold heavy cream for easier whipping.
- Make sure the cream cheese is softened before mixing.
- Don’t overmix the angel food cake or it can lose its fluffy texture.
- Drain pineapple only if you’re using a version of the recipe that doesn’t rely on the juice for the pudding mixture.
- Chilling overnight gives the cake an especially soft, creamy texture.
Easy Variations
Pineapple Coconut
Add ½–1 cup toasted shredded coconut to the filling.
Pineapple Strawberry
Add chopped fresh strawberries between the layers.
Lemon-Pineapple
Add 1 teaspoon finely grated lemon zest for a bright citrus flavor.
Tropical Party Version
Garnish with pineapple, cherries, and coconut for a colorful presentation.
Layered Version
Build alternating layers of angel food cake cubes and pineapple cloud mixture in a glass trifle bowl.
Storage
Keep covered and refrigerated.
For the best quality, enjoy within 2–3 days.
Because this dessert contains whipped cream and cream cheese, keep it chilled until serving.
Frequently Asked Questions
Can I use homemade angel food cake?
Yes! Homemade or store-bought angel food cake works well.
Can I use Cool Whip instead of whipped cream?
Yes. You can substitute about 8 oz (225 g) whipped topping for the freshly whipped cream.
Can I use fresh pineapple?
Yes, but canned crushed pineapple in juice is convenient because its juice helps hydrate the pudding mixture. If using fresh pineapple, you may need a little additional liquid.
Why is my pineapple mixture too thin?
Make sure you’re using instant pudding mix and the correct amount of pineapple. Let the mixture sit for several minutes to thicken before combining.
Can I make it ahead?
Yes! This is an excellent make-ahead dessert. Refrigerate it for several hours or overnight.
Can I freeze Pineapple Angel Cloud Cake?
Freezing isn’t recommended because the whipped cream and pineapple can change texture after thawing.
Can I make it without cream cheese?
Yes. You can omit the cream cheese and fold whipped cream directly into the pineapple-pudding mixture for a lighter dessert.
What size dish should I use?
A 9×13-inch baking dish works well, or use a large trifle bowl for a layered presentation.
Is it served warm or cold?
It is best served well chilled.
Quick Recipe Card
Cube angel food cake → mix pineapple + vanilla pudding → beat cream cheese → whip cream → fold together → gently add cake → chill 2–4 hours → garnish with coconut & pineapple → serve cold.