Description
A decadent and fluffy cake with layers of creamy filling, topped with sweet whipped cream and a drizzle of caramel.
Ingredients
Units
Scale
- 1 box of angel food cake mix
- 1 package (8 oz) cream cheese, softened
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup powdered sugar
- 1 container (8 oz) whipped topping
- 1 cup sweetened shredded coconut
- 1/4 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Prepare the angel food cake mix according to the package instructions and bake in a 9×13-inch baking pan.
- Once the cake is baked, allow it to cool completely. After cooling, crumble the cake into small pieces and set aside.
- In a large mixing bowl, beat the cream cheese with powdered sugar until smooth and creamy.
- Fold in the drained crushed pineapple and whipped topping into the cream cheese mixture until well combined.
- In a serving dish, layer the crumbled cake pieces at the bottom.
- Spread the cream cheese and pineapple mixture over the cake layer, smoothing it out evenly.
- Top with whipped topping and sprinkle with shredded coconut.
- Drizzle with caramel sauce for extra sweetness.
- Refrigerate for at least 2 hours before serving to allow the layers to set.
Notes
- For extra flavor, you can add chopped nuts or a drizzle of chocolate syrup on top.
- Be sure to drain the pineapple well to avoid excess liquid in the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 32g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg