Sponge Cake with Fruit

Ingredients
Need a no-fuss dessert that’s light, fruity, and perfect for a warm day? This sponge cake with fruit is the answer. Made with store-bought angel food cake, fresh oranges, bananas, pineapple, coconut, and a dollop of homemade whipped cream, it’s a delightful way to end any meal — or celebrate a sunny afternoon.
This dessert comes together in under 15 minutes, and because it’s served chilled, it’s ideal for make-ahead entertaining or a last-minute treat.
Cooking Steps
- 1Peel the oranges and cut them into 1/2-inch slices. Separate into small segments.
- 2Slice the angel food cake into serving-size pieces.
- 3In a bowl, combine sliced bananas, orange segments, pineapple chunks (with juice), and shredded coconut. Mix gently.
- 4Place slices of angel food cake on dessert plates. Spoon the fruit mixture over each slice.
- 5Whip the heavy cream until soft peaks form. Add sugar and continue whipping until thickened.
- 6Top each serving with a generous dollop of whipped cream.
- 7Serves: 12
Variations & Tips:
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Use strawberries, blueberries, or mango for variety.
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Try pound cake or sponge cake in place of angel food.
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For extra indulgence, drizzle with chocolate or honey.
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Make it dairy-free with coconut whipped topping.
Perfect Pairings:
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A chilled glass of white wine or sparkling lemonade
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Picnic-style meals or BBQ dinners
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Light lunches or tea-time gatherings
Why You’ll Love It:
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No baking required
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Naturally light and refreshing
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Crowd-friendly and easy to scale
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Bright flavors from fresh and canned fruit
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Gluten-free if using gluten-free angel food cake
Whether you’re feeding a backyard crowd or just want something sweet but not too heavy, this sponge cake with fruit will satisfy every time. It’s sunshine on a plate!