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 😉
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Pineapple Lush Angel Food Cake Roll
- 1 Angel Food Cake mix plus ingredients to prepare it
- 1/4 cup + 3/4 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
- 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 1/4 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 3/4 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
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