Ingredients for Angel Lush Cake
- Crushed Pineapple
- Vanilla Flavor Instant Pudding And Pie Filling Mix
- Cool Whip Topping
- 1 (10-12 ounce) angel food cake
- Fresh seasonal berries (strawberries, blueberries, raspberries) for garnish
How to Make 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.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
148g
Fat
14g
Carbs
18g
