You cannot lose with this recipe for Pineapple Angel Food Cake!
1 20 oz. can crushed pineapple, undrained
1 pkg (4 oz.) instant vanilla pudding
1 cup thawed Cool Whip topping
1 pre-made Angel Food Cake
Strawberries or Blueberries to garnish
1. Mix pineapple and juice with the dry pudding mix in medium bowl. Gently stir in Cool Whip.
2. Cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate. Spread 1/3 of the pudding mixture over bottom layer. Cover with middle cake layer and spread with 1/3 of the pudding mix. Top with remaining cake layer and spread the rest of the pineapple mixture on top.
3. Refrigerate at least 1 hour. Top with strawberries or blueberries just before serving.
Two cool things about this cake: 1) you can use the low-fat or low-sugar pudding and cool whip, if desired, and 2) if you don't want to build a whole cake, serve individual Angel Food cake slices on dessert plates with a dollop of the pineapple cream on top.
As you can see in my photo, I just threw it together (no Martha Stewart perfectionist cooking around here!). So far, it has kept in our fridge for 3 days and is still GREAT. It is sOOOOO easy and sOOOOO seasonal!! Enjoy!
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