Aunt Beatrice brought this 3 ingredient miracle to every Sunday potluck and the pan was always licked clean. It takes just minutes to throw together but vanishes even faster.

For a slightly tangier version, fold 1/2 cup of plain or vanilla Greek yogurt into the whipped cream before spreading it over the cooled cake. If your family loves extra pineapple, sprinkle a few tablespoons of well-drained crushed pineapple over the whipped topping just before serving. For a potluck-ready look, add a light shower of toasted coconut flakes or finely chopped maraschino cherries on top. Picky eaters who don’t like visible fruit pieces might prefer the cake made with finely crushed pineapple (or briefly pulse the pineapple in a blender) so the texture is smoother. If you want a lower-sugar option, use a sugar-free angel food cake mix and a light whipped topping, and choose pineapple canned in its own juice rather than syrup. Food safety tips: Always make sure the cake is completely cooled before adding whipped topping so it doesn’t melt or separate. Keep the finished cake refrigerated until serving, and don’t leave it out at room temperature for more than 2 hours (or 1 hour if it’s very warm) because of the whipped cream. Use clean utensils for spreading and serving to avoid cross-contamination, and store leftovers covered in the refrigerator, discarding any cake that has sat out too long or looks or smells off.