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“This is one of my favorite desserts,” confirms Jessie Bradley of Bella Vista, Arkansas. “I took it to a family reunion, and everyone loved it!”
This recipe is:
Healthy
Quick
Nutritional Analysis: 1 serving equals 210 calories, 4 g fat (2 g saturated fat), 1 mg cholesterol, 291 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Delicious Angel Food Dessert in Light & Tasty October 2005, p59
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Reviewed on Feb. 04, 2010 by pozy
It was delicious!!! I will make this again!!!
Reviewed on Feb. 01, 2010 by Relaxn
Wonderful taste. I added sliced strawberries on top of the pineapple & banana mixture.Topped it off with sugar free chocolate syrup.Almost like a banana split.Make only enough to eat as it does not keep well. It becomes very soggy if refrigerated overnight.
Wonderful taste. I added sliced strawberries on top of the pineapple & banana mixture.
Topped it off with sugar free chocolate syrup.
Almost like a banana split.
Make only enough to eat as it does not keep well. It becomes very soggy if refrigerated overnight.
Reviewed on Jan. 30, 2010 by Mamasuejean
This sounds very much like the Hawiian wedding cake recipe I have. Instead of the angel food cake, this topping is put on a yellow cake. Yummy. I will try this recipe soon.
Reviewed on Jan. 30, 2010 by marlei
This is similar to my mom's cake only she made it with an angel food cake from a tube-type pan. She would slice the cake in half and hollow out the center bottom half and fill it back up with the crumbled left-over cake, pudding, crushed pineapple, (and possibly bananas) and replace all this back in the center hollowed-out section of the cake, put the top back on the cake and cover it completely with whipped cream or cool-whip. I got sick on it as a child as I ate a whole half of this cake - it was so good.
Reviewed on Jan. 29, 2010 by MBawden
I made this recipe for a church dinner and many wanted the recipe. Absolutely delicious!!
Reviewed on Jan. 29, 2010 by West Ender
As I read this recipe I was so surprised, as my mother has made this for years as a Summer Dessert. Instead of using Angel Food, she would use soft Anisette sponge biscottis as the cake layer, all I hear, when serving this dish is praise. We all love it.
Reviewed on Jan. 28, 2010 by kissdacook
this has been passed down in my family for 4 generations weve made it with drained canned fruit coctail and its so good with bananas and strawberries when in season. i've taken this to a number of pot luck dinners its kinda like a big pie... with extra helpings. this pinnapple version sounds yummy thanks :)
Reviewed on Jan. 28, 2010 by tkarinas
Angel Food cake is one of my family's favourite foods, and this dessert uses that cake to make it even better. It's delicious and definitely a keeper.
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