Pineapple Strawberry Shortcake

Jenni K


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

★★★★★ 2 votes
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


1Preheat oven to 350
2Beat 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)
3Meanwhile, toss sliced or quartered strawberries with sugar (amount is up to you). Let set at least 10 minutes to develop a light syrup.
4Serve 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 Pineapple Strawberry Shortcake