Pineapple Strawberry Shortcake

Name: Pineapple Strawberry Shortcake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 tube pan
Ingredients: 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; sugar; 16 oz cool whip; hershey's chocolate syrup or hot fudge topping

By Jenni K
@AnCsMom

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

Rating:

★★★★★ 2 votes5

Comments:

11 Comments

Serves:

1 tube pan

Prep:

10 Min

Cook:

35 Min

Ingredients

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
·

sugar
16 oz

cool whip
·

hershey's chocolate syrup or hot fudge topping
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How to Make Pineapple Strawberry Shortcake

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".

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