Description
Inspired by the popular seasonal Starbucks treat, this Pineapple Cloud Cake features delicate, pillowy layers of soft angel food cake interspersed with fresh, juicy pineapple chunks and topped with a light, airy whipped cream frosting. It’s a bright, tropical dessert that melts in your mouth and offers a sweet, refreshing taste of summer in every bite.
Ingredients
For the Cake Base:
1 box (approx. 16 oz) Angel Food Cake mix (or sponge cake mix)
1 1/4 cups cold water (or as directed by mix instructions)
1 tsp pure vanilla extract
For the Cream Topping & Filling:
1 1/2 cups heavy whipping cream, cold
2 tbsp powdered sugar
1/2 tsp pure vanilla extract
1 cup fresh pineapple, finely chopped
Optional: Pineapple syrup or fresh mint sprigs (for garnish)
Instructions
Bake the Cake: Prepare the angel food cake mix according to package directions, stirring in 1 tsp vanilla extract into the batter. Bake in an ungreased pan as instructed. Invert the pan and cool completely before removing.
Whip the Cream: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and 1/2 tsp vanilla extract on medium-high speed until stiff, billowy peaks form.
Assemble the Layers: Slice the cooled cake horizontally into 2 or 3 thin layers using a serrated knife. Place the bottom layer on a serving platter, spread a layer of whipped cream, and top with half of the chopped pineapple chunks. Repeat with the remaining layers.
Frost & Chill: Cover the top and sides of the cake with the remaining whipped cream frosting. Refrigerate for at least 1–2 hours before serving to allow the flavors to meld and the cake layers to absorb the moisture.
Garnish & Serve: Right before slicing, garnish the top with extra pineapple pieces, a light drizzle of pineapple syrup, or a fresh mint sprig if desired.
Notes
Dairy-Free Alternative: Substitute heavy whipping cream with chilled, whipped full-fat coconut cream for a tropical, dairy-free variation.
Avoid Soggy Cake: Pat the chopped fresh pineapple thoroughly with paper towels before assembling to remove excess juice so the cake layers hold their structure.
Storage: Keep covered in the refrigerator for up to 2–3 days. For best texture, enjoy within 48 hours as the whipped cream and fruit will soften over time.
Gluten-Free Modification: Substitute the standard cake mix with a certified gluten-free angel food or sponge cake mix.
- Prep Time: 2 hours 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking / Chilling
- Cuisine: American / Tropical
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 275 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: pineapple cloud cake, Starbucks pineapple cake, angel food cake, tropical cake, summer dessert, whipped cream cake