Zutaten für Angel Lush Cake
- 1 (20 ounce) can crushed pineapple, well-drained
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (8 ounce) container cool whip topping
- 1 (14 1/2 ounce) angel food cake
- fresh seasonal berries (strawberries, blueberries, raspberries), for garnish
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Zubereitung von Angel Lush Cake
- In a medium bowl, combine 1 (3.4 ounce) package instant vanilla pudding mix and 1 (20 ounce) can crushed pineapple, well-drained.
- Gently fold in 1 (8 ounce) container of whipped topping until just combined. Do not overmix.
- Carefully slice the angel food cake horizontally into three even layers.
- Spread one-third of the pudding mixture evenly over the bottom layer of cake.
- Top with the second cake layer.
- Repeat layering, spreading another third of the pudding mixture over the second layer and topping with the final cake layer.
- Spread the remaining pudding mixture over the top layer of the cake.
- Refrigerate for at least 1 hour, or preferably 2-3 hours, to allow flavors to meld and the cake to chill completely.
- Garnish with fresh seasonal berries (strawberries, blueberries, raspberries) before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
148g
Fat
14g
Carbs
18g
