Pineapple Cream Cake Angel Food Cake

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Added by Serg



  • 1 20 oz can crushed pineapple, drained and juices reserved
  • ½ cup cornstarch
  • 1 14 oz can La Lechera Sweetened Condensed Milk
  • 1½ cups heavy cream
  • 1 angel food cake

Whipped Topping

  • ¾ cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon coconut extract (optional)


  1. In a 4-quart pot combine 1 cup pineapple juice and cornstarch, whisk until well combined.
  2. Place the pot over medium-high heat.
  3. Add La Lechera Sweetened Condensed Milk and 1¼ cup heavy cream to the pot, whisk until well combined.
  4. Continue whisking and cooking until thick and creamy, about 5 minutes. Stir in crushed pineapple.
  5. Transfer to a large bowl, cover and let completely cool.
  6. Pour ¼ cup of heavy cream over cooled pineapple cream.
  7. Using a hand mixer with a whisk attachment, whisk heavy cream into pineapple cream.
  8. Cut angel food cake into three layers.
  9. Spread pineapple filling between layers.

Serves: 8


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