27
Feb
Mix with mixer for 1 minute. Serve over slices of angel food cake.
Be as creative as you like.
Pineapple angel food cake topping. 8 ounce container Cool Whip. 2 1 2. Cups crushed pineapple well drained 2 can or the large can of crushed pineapple 1.
3 ounce package vanilla instant pudding mix do not mix with milk NUTRITION. Mix dry angel food cake mix with one can of crushed pineapple. Mix with mixer for 1 minute.
Pour into 9 X 13 cake pan. Bake 30 minutes at 350 degrees. While baking fold cool whip into puddingpineapple mixture.
When ready to serve spread topping over cake. Cut into 15 servings. Each serving is 185 calories.
1 box of angel food cake mix. 1 20 ounce can of crushed pineapple with juice. Preheat the oven to 350 and grease a 913 baking dish.
In a large bowl mix together the angel food cake mix and the crushed pineapple with juice and stir until well combined. Pour the batter in the pan and bake for 30 minutes Voila. Buttercream is a classic frosting that tastes good with almost any cake and angel food cake is no exception.
Prep the cake by brushing it with simple syrup. Then frost it with buttercream. And of course the fun part.
Decorate it using a spoon a fork or a cake pipe. Be as creative as you like. Sprinkle it with toasted nuts or shredded coconuts for an even fancier flair.
The sauce keeps well in the refrigerator. ANGEL FOOD CAKE TOPPING. Cook over hot water in double boiler until thick.
Fold in 1 cup whipping cream which has been whipped. Serve over slices of angel food cake. Package angel food cake mix.
1 20 ounce can crushed pineapple with juice. 1 12 ounce container frozen whipped topping thawed. Put the dry angel food cake mix and crushed pineapple in a large bowl and beat with an electric mixer on low speed for 30 seconds.
Increase the speed to medium and beat for one more.