So good! Saw this years ago and 4 years later, it's still the easiest, tastiest recipe ever

Angel Pineapple Cake is a light and fluffy dessert that is perfect for any occasion. This delightful cake combines the airy texture of angel food cake with the tropical sweetness of pineapple, creating a truly heavenly treat. The best part? It comes together with just 4 ingredients. The origins of this cake can be traced back to the United States in the early 20th century, where it quickly became a popular choice for gatherings and celebrations. Its light and refreshing flavors make it a beloved dessert option, perfect for those who enjoy a hint of tropical sweetness in their cakes.

To serve this this dish, you can simply enjoy it on its own, as it is a complete dessert in itself. However, if you want to enhance the flavors and make it even more enjoyable, you can pair it with some delightful sides. One great option is to serve it with a scoop of vanilla ice cream, which adds a creamy and cold element to the cake. Another option is to serve it with a dollop of whipped cream, which complements the light and fluffy texture of the cake. Additionally, you can also serve it with some fresh fruit slices, such as strawberries or kiwi, to add a pop of color and freshness to the plate.

Ingredients:

- 1 box of angel food cake mix (16 oz)
- 1 can of crushed pineapple (20 oz)
- 1 container of cool whip (12 oz)
- Optional toppings: 1.5 cups of shredded coconut, fruit slices, etc

Instructions:

1. Preheat the oven according to the angel food cake mix package instructions (or 350 degrees).

2. In a large mixing bowl, prepare the angel food cake batter as directed on the package.

3. Gently fold in the entire can of crushed pineapple (including the juice) along with half of shredded coconut into the cake batter until well combined.

4. Pour the cake batter into a greased 9x13 inch baking dish.

5. Bake the cake in the preheated oven as per the package instructions for the 9x13 inch pan size, until the cake is golden brown and a toothpick inserted into the center comes out clean. (around 25 mins or so)

6. Once the cake is baked, let it cool completely in the baking dish on a wire rack.

7. Once the cake has cooled, spread the thawed Cool Whip over the top of the cake in an even layer.

8. Sprinkle rest of sweetened coconut flakes evenly over the Cool Whip layer.

For serving, slice the cake into portions and enjoy your delicious Angel Pineapple Cake!

Note: This cake is best enjoyed on the day it is made, as it tends to become denser and less fluffy with time. However, if you have any leftover cake, you can store it in an airtight container at room temperature for up to 2-3 days.

Now that you have the recipe for Angel Pineapple Cake, you can easily whip up this delectable dessert to delight your family and friends. Whether you're hosting a special gathering or simply craving a sweet treat, this cake is sure to impress with its light and tropical flavors. Enjoy!