Pineapple Angel Food Pudding Cake
A delightful and light dessert combining angel food cake, pineapple, and creamy pudding mix.
Ingredients
| 1 | angel food cake, prepared |
|---|---|
| 1 | (5 ⅛ ounce) box vanilla instant pudding mix |
| 1 | (20 ounce) can crushed pineapple, in its own juice, drained, reserving juice |
| 1 | (8 ounce) container whipped topping, thawed (I use Cool Whip) |
Instructions
| 1. | Slice the angel food cake into 3 even rings and set them aside. |
|---|---|
| 2. | In a bowl, combine the dry vanilla instant pudding mix with the reserved pineapple juice. Gently fold in the crushed pineapple and the thawed whipped topping. Use this mixture to frost the top of each cake ring as you rebuild the cake. Finally, frost the outside of the cake with the remaining mixture. |
| 3. | Chill the cake in the refrigerator for a minimum of 8 hours. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 3035.8 kcal |
| Protein | 46.4 g |
| Fat | 56.4 g |
| Carbohydrates | 603.7 g |
| Fiber | 5.7 g |
| Sugar | 417.8 g |
Published on Jul 19, 2024 by Luminița