Pineapple Pudding Sauce For Angel Food Cake Recipes

ANGEL FOOD PUDDING CAKE / ANGEL LUSH WITH PINEAPPLE

Steps:

• Slice cake into 3 rings, set aside.
• Stir dry pudding mix with reserved pineapple juice. Fold in pineapple, then whipped topping. Frost each ring top as you rebuild cake. Frost outside of cake with remaining mixture.
• Chill for 8 hours.

ANGEL LUSH WITH PINEAPPLE FROM DOLE®

Steps:

• Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

PINEAPPLE ANGEL LUSH

Steps:

• Mix dry pudding mix and pineapple with juice in medium bowl.
• Gently stir in whipped topping.
• Cut cake horizontally into 3 layers.
• Place bottom cake layer, cut side up, on serving plate.
• Spread 1 1/3 cups of pudding mixture onto cake layer.
• Cover with middle cake layer.
• Spread 1 cup of the pudding mixture onto middle cake layer.
• Top with remaining cake layer.
• Spread with remaining pudding mixture.
• Refrigerate at least 1 hour or until ready to serve.
• Garnish with strawberries (optional).
• Store in refrigerator.

NO COOK PINEAPPLE ORANGE ANGEL FOOD CAKE

Steps:

• Cut angel food cake into 2 or 3 layers.
• Stir the crushed pineapple and vanilla pudding until blended.
• Add madarin oranges, mixing well with pudding mixture. The orange sections will resemble the crushed pineapple when finished.
• Fold in cool whip.
• Frost layers of cake generously with this mixture and use remaining to "frost" the outside of the cake.
• You can arrange more mandarin orange sections along the top of the cake if desired. Gives it some color.
• Let chill for a couple of hours, if you can wait that long.
• Last time I wanted to let it "chill" it was gone before the chill time was finished.

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Heat oven to 350°F.
• In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
• Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.