Ingrédients pour Angel Food Pudding Cake Angel Lush With Pineapple
- 1 (10 inch) prepared angel food cake
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (8 ounce) container cool whip whipped topping, thawed
- ½ cup reserved pineapple juice
- 1 cup drained, chopped pineapple chunks
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Comment préparer Angel Food Pudding Cake Angel Lush With Pineapple
- Slice the angel food cake into 3 even rings using a serrated knife. Set aside.
- In a large bowl, whisk together the dry pudding mix and ½ cup of reserved pineapple juice until smooth. Let it sit for 2 minutes to thicken.
- Gently fold in 1 cup of drained, chopped pineapple chunks and 8 ounces of whipped topping until just combined. Be careful not to overmix.
- Place one cake ring on a serving plate. Frost the top evenly with a generous layer of the pudding mixture.
- Repeat with the remaining cake rings and pudding mixture, ending with a cake ring on top.
- Frost the entire outside of the cake with the remaining pudding mixture.
- Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the cake to absorb the pudding.
Nutrition Information (Approximate per serving)
Sodium
226 g
Sugar
1671g
Fat
170g
Carbs
201g
