Ingredients
Cake Base
- 1 box angel food cake mix (just-add-water type)
- 1 can (20 oz) crushed pineapple in juice, undrained
Cloud Topping
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 oz) whipped topping, thawed
- 1 can (8 oz) crushed pineapple, drained
Optional Garnish
- Toasted coconut
- Maraschino cherries
- Fresh pineapple chunks
Instructions
1. Make the Cake
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the angel food cake mix and the undrained pineapple.
- Stir gently until fully combined and foamy.
- Pour into an ungreased 9×13-inch baking dish.
- Bake for 25–30 minutes, until golden brown and springy.
- Cool completely.
2. Prepare the Cloud Topping
- Whisk pudding mix with cold milk for about 2 minutes.
- Fold in whipped topping.
- Stir in drained crushed pineapple.
3. Assemble
- Spread the topping over the cooled cake.
- Refrigerate for at least 1 hour before serving.
- Garnish if desired.
Tips
- Keep refrigerated until serving.
- For extra tropical flavor, add shredded coconut to the topping.
- The cake tastes even better after chilling overnight.
Variations
- Use coconut pudding instead of vanilla.
- Add mandarin oranges for a fruitier version.
- Top with chopped pecans for crunch.