This Pineapple Lush Angel Food Cake Roll is a new twist on the popular Angel Lush recipe! It’s a fun dessert for Easter or Spring that’s big on flavour and not too heavy. The perfect way to end a big holiday dinner! Includes step by step recipe video.
So it has been almost a year since this Triple Berry Angel Food Cake Roll entered the world and went immediately viral. Obviously it was time for its equally as tasty sister here: The Pineapple Lush Angel Food Cake Roll!
I know many of you have probably seen the classic Angel Lush cake from Kraft — it seems to be in every Spring magazine or newsletter and it’s a recipe that I remember being served at many family gatherings as a child.
My grandma even clipped the recipe out of Kraft magazine to add to the cookbook of favourite family recipes that she gave to me when I was married (always from there: these Sour Cream Cookies, this Lazy Daisy Cake, and this Hot Fudge Sundae Cake!)
Crushed pineapple just seems to be one of those things that show up in these retro desserts, and you either love it or hate it. Me? I’ll almost never turn down a dessert. I’m actually having a hard time thinking of one right now that I don’t like!
How about you? What are your least favorite desserts?
Cake rolls are so pretty but, as I learned when I made that Triple Berry Angel Food Cake Roll, they really don’t work unless you have the right cake recipe. Boxed angel food cake? It’s so easy and turns out every time, plus it rolls so easily without cracking!
I know it’s not that glamorous, and I know it’s not 100% made from scratch (feel free to make yours from scratch!), but it’s quick, easy, delicious and a lighter option for serving after a big meal (or if you’re just one who’s prone to eating half a cake in one sitting…. not that I’d know anything about that).
Tips and Tricks for Making this Pineapple Lush Angel Food Cake Roll:
- You can absolutely mix up the filling if you aren’t a fan of pineapple — or just try my Triple Berry Angel Food Cake Roll instead 😉
- You can make the cake ahead of time, roll it up in the towel and leave in the refrigerator for a couple days until you are ready to roll — just be sure there is no cake exposed or place in a plastic bag to keep it fresh. This makes it a great dessert for those busy holiday dinners!
- Toasted coconut goes perfectly with this, so go a little pina colada if that’s your thing 😉
Pineapple Lush Angel Food Cake Roll
written by Ashley Fehr
Ingredients
- 1 Angel Food Cake mix plus ingredients to prepare it
- 1/4 cup + ¾ cup powdered sugar
- 1 package cream cheese, room temperature 8 oz
- 1 1/2 cups heavy whipping cream 35%, cold
- 1 teaspoon vanilla
- 1 cup crushed pineapple drained well
Instructions
- Preheat oven to 350 degrees F and line an 11×17″ (12 cup) rimmed baking sheet with parchment paper and spray lightly with non-stick spray (if you’re having a hard time getting the parchment to stay, spray the pan first and then add the parchment on top, pressing it into the corners).
- Prepare angel food cake batter according to package directions. Spread into prepared baking sheet and bake for 18-20 minutes, until light golden brown on top. It will rise and may become higher than the sides of the pan, but I’ve never had it go over in the oven. If you use the right size of pan, it should not go over.
- Lay a clean lint-free kitchen towel flat and sprinkle with ¼ cup powdered sugar. When the cake comes out of the oven, turn it out onto the towel and wrap it up tightly, with the towel inside, starting at the short end. Set aside to cool completely (you can pop it in the freezer for an hour or the fridge for a few hours if you’re impatient).
- In a large bowl, beat the cream cheese until smooth. Add the cream and beat with an electric mixer until soft peaks form — this can take up 5-8 minutes so be patient.
- Add the ¾ cup powdered sugar and vanilla and continue beating on high speed until stiff peaks form.
- Divide the whipped cream in half using two separate bowls. To one half, add the crushed pineapple and stir just to combine.
- Unroll the cooled cake and spread the pineapple mixture over top, leaving 1/2″ around the edge. Roll up carefully starting at the short end (no towel this time!).
- Spread the remaining whipped cream over the rolled cake and refrigerate at least 2 hours, or until ready to serve. Cover leftovers and store in the refrigerator up to 2 days
Nutrition Information
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Sandra Hesley says
My sister and I both tried this recipe and when we added the powdered sugar the mix got like pudding not set up yet. I have no idea what happened. Everything had a very good taste but couldn’t use the filling because it was to runny.
Foodiewife says
I rarely use cake mixes, with a few exceptions. Angel Food Cake Mix is definitely just as good as “from scratch”, only I don’t find myself left with 12 egg yolks (that’s a lot of creme brulee or ice cream custard). I made your recipe, yesterday. My roll kinda stuck together on my powdered sugar tea towel. Thank God for that wonderful frosting– as it covers up booboos. The cake turned out beautifully and my guests asks for seconds. It’s a light feeling dessert– and that cream cheese filling with the pineapple was terrific! Next time, I’ll definitely decorate it with toasted coconut. Thank you!
The Recipe Rebel says
Hi Foodiewife! So glad you enjoyed the recipe! Thank you for this review!
Susie Burgess says
Do you roll the cake immediately or let it cool for a short time?
Ashley Fehr says
You will just follow step #3 exactly.
Patricia says
Will be making this in a day or two. Will let you know how it was.thank you
Ashley Fehr says
Sounds good!
Laura says
I’m a bit confused on the instructions for this roll. I even watched the video numerous times. 😜 I am an avid baker of 40 years.😊You do not specify where the cream cheese/unwhipped cream/vanilla/powder sugar mixture goes. You say to spread the pineapple mixture in the the roll and the remaining whipped cream over the roll. So where does the cream cheese mixture go? I made this roll but I mixed my cream cheese, whipped cream, vanilla, pineapple and powder sugar together and spread in the roll and chilled for 2 hours before serving. It was good.
Ashley Fehr says
Hi Laura! I do specify, pretty clearly, in step 6 and step 8.
Patrice says
Can you make the cake and refrigerate rolled then fill the next day?
Ashley Fehr says
yes, absolutely!
Franzez E. Sorensen says
Well, I thought I had about tried every Angel Food concept in baking that is out there. Wrong!
First, I was just amazed at how EASY this is to make. Second, the time involved to put this all together is extremely short. Third, never had a roll cake work so well or so easily. And fourth, everyone, and I do mean everyone, I served it to went crazy over the taste, texture, and even how pretty it turned out.
One hint that may be helpful to others, on the end that you begin to roll, make a “slight” indentation across that end and it will roll PERFECTLY from there. It does make a difference on any roll cake.
Excellent, excellent, excellent and thank YOU for sharing this with us Ashley!!
Ashley Fehr says
I’m so happy to hear it turned out well and everyone enjoyed it! Thank you Franzez!
Gwen says
I was wondering why you used 11×17 in this recipe & 10×15 in the tripleberry angelfood cakeroll?
Ashley Fehr says
I’m actually not sure! I guess I thought a little larger would be safer. I have a variety of sizes of baking sheets and I guess I went larger just to ensure it stayed in the pan. I haven’t had any issues with batter running over either way, so I think either would be fine.
Patricia Nugent says
I made it with just cool whip with strawberries and raspberries inside and plain cool whip outside. It was delicious. A big HIT!
Ashley Fehr says
Thanks Patricia!
Collean says
Made this it was absolutely delicious what I did was I tasted a little coconut and sprinkled on the top delish
Ashley Fehr says
Love that idea! Thanks Collean!
Shealynn says
Do you think coconut would be good to add to it?
Ashley Fehr says
Yes, definitely!
Val says
What are the fruits that will NOT work with this recipe?
Ashley Fehr says
Any fresh fruit should work fine, provided they are fruits you enjoy eating 🙂 I think crushed pineapple, canned mandarin oranges, or fresh berries or kiwi would be your best options.
Ellen Dennison says
I am wondering if cool whip could be used instead of the cream.
Ashley Fehr says
Yep, definitely 🙂
Pam says
This is very good. I was pleasantly surprised the filling/topping didn’t have an overwhelming taste of cream cheese. Just a light airy whipped cream taste. Can’t wait to try different other fruit/berries
Ashley Fehr says
So glad you liked it Pam!
Pat says
Made this for Easer brunch and they loved it. I will be making this again, and soon.
Ashley Fehr says
I’m so glad to hear that! Thanks for leaving a comment!
Wendy Calicchia says
would this work with blackberries
Ashley Fehr says
Oh absolutely! Almost any fruit 🙂
Carol Corser says
How far ahead can this be made?
Ashley Fehr says
You can refrigerate 24-48 hours before serving. I haven’t tried freezing it!
Mona says
Can i freeze itÉ pineapple lush roll cake
Ashley Fehr says
I haven’t ever tried freezing once it’s assembled. You should be able to, but your cream might droop and get a bit liquidy. Cool whip works better for freezing.