Light As A Cloud Angel Pineapple Cake Recipes

ANGLE CLOUD CAKE

Steps:

• 1. Place pineapple with juice in a medium bowl, mix in the dry pudding...then fold in the cool whip.
• 2. cut angel food cake in half horizontally...used half of cool whip mixture on the bottom layer...top with sliced strawberries, sprinkle on blueberries, raspberries or any other bite sized fruit. Place other angel food layer on top, top that one with the other half of cool whip mixture, and invert whole ripe strawberries on top. Refrigerate until serving.

ANGEL LUSH CAKE WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees. Have ready ungreased 9 or 10 inch tube pan.
• Sift together flour, 3/4 cups sugar and salt.
• In a large bowl, beat on low speed for 1 minute the egg whites, water, lemon juice, cream of tartar, and vanilla.
• Increase mixer speed to medium and beat until the mixture increases in volume 4 1/2 to 5 times and resembles a bowl of soft foam, about 1 1/2 to 3 minutes.
• Gradually beat in 1 tbsp at a time (on medium speed) 3/4 cup sugar for 2-3 minutes. Do not beat until stiff.
• When all sugar has been added, the foam will be creamy white. Slowly fold in flour with a rubber spatula, do not stir or mix.
• Pour batter into pan and tilt or spread to level the top.
• Bake 35-40 minutes or until a toothpick comes out clean.
• Let cool upside down for at least 1 1/2 hours.
• To unmold, insert a flat knife around the outside and inside of tube.
• While cake is cooling, mix dry pudding mix and pineapple in medium bowl. Gently fold in whipped topping.
• Cut cake horizontally into 3 layers.
• Place bottom layer on serving platter; top with 1/3 of the pudding mixture, repeat with next two layers, ending with filling on top.
• Refrigerate at least 1 hour. Top with berries just before serving!

LIGHT AS A CLOUD ANGEL PINEAPPLE CAKE

Steps:

• Mix pudding mix and pineapple in medium bowl (do NOT make pudding according to package directions!). Stir in cool whip until well mixed.
• Cut cake horizontally into 3 layers.
• Place bottom cake layer, cut side up, on serving plate. Spread 1 1/3 cups of the pudding mixture onto cake; cover with middle cake layer. Spread 1 cup of pudding mixture onto imddle cake layer. Top with remaining cake layer. Spread with remaining pudding mixture.
• Refrigerate at least 1 hour.
• Keep refrigerated.