Pineapple Strawberry Shortcake

Jenni K


This light, refreshing dessert is a nice variation to a traditional favorite!

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1 tube pan


10 Min


35 Min


1 box
angel food cake mix
1 can(s)
(20 oz) crushed pineapple in its own juice
2 pkg
(16 oz each) strawberries, sliced or quartered
16 oz
cool whip
hershey's chocolate syrup or hot fudge topping

Directions Step-By-Step

Preheat oven to 350
Beat cake mix and crushed pineapple together on low until just moistened, then on medium for 1 minute. Pour into an UNGREASED tube (like a bundt) pan. Bake for approximately 35-45 minutes until top is a deep golden brown and cracks on top appear dry. (Careful not to underbake) Remove and let cool upside down on a glass bottle. (The top of the bottle will go into the hole in your tube pan). Run a knife around the edges to remove after cake is cooled. **you can also bake it in a traditional rectangular cake pan. Ungreased, for 35 min (approx)
Meanwhile, toss sliced or quartered strawberries with sugar (amount is up to you). Let set at least 10 minutes to develop a light syrup.
Serve cake with strawberries, top with Cool Whip, and drizzle with chocolate. You may also add sliced bananas to make it a "Banana Split Shortcake".

About this Recipe