Real Recipes From Real Home Cooks ®

pineapple strawberry shortcake

(2 ratings)
Recipe by
Jenni K
Hermantown, MN

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

(2 ratings)
yield 1 tube pan
prep time 10 Min
cook time 35 Min

Ingredients For pineapple strawberry shortcake

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

How To Make pineapple strawberry shortcake

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