Description
A light, cloud-like dessert featuring whipped cream, pineapple, marshmallows, and angel food cake that melts in your mouth.
Ingredients
Scale
- 1 box of angel food cake mix
- 1 cup of water
- 1 cup of heavy whipping cream
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 cup of crushed pineapple, drained
- 2 cups of mini marshmallows
- 1 cup of shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and prepare the angel food cake mix according to the package instructions, using 1 cup of water as directed. Pour batter into the pan and bake as suggested.
- In a large mixing bowl, combine 1 cup heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract. Whip until stiff peaks form.
- Remove baked angel food cake from the oven and let it cool completely in the pan on a wire rack.
- Once cooled, cut the cake into layers or large pieces. Layer pieces of cake with whipped cream, drained crushed pineapple, mini marshmallows, and shredded coconut on a serving platter. Repeat layers until all ingredients are used, finishing with a layer of whipped cream and coconut on top. Chill in the refrigerator for at least 1 hour before serving.
Notes
Chill before serving for the best flavor. Store leftover cake loosely covered in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg