Recipe 899 - Lush Angelfood Cake
Recipe 899 - Lush Angelfood Cake
(by Pat Klase - friend)
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling
1 cup Cool Whip (thawed)
1 box Betty Crocker angelfood cake mix
Prepare angelfood cake according to box directions. Cool the cake completely, and then use a large bread knife to cut the cake into 3 layers. In a bowl add the crushed pineapple and its juice and pudding mix--stir with a whisk. Add Cool Whip--stir. Place the bottom cake layer on a cake plate. Spread 1/3 of the pineapple mixture on the top of that layer. Continue layering/frosting with all layers and the rest of the frosting. Refrigerate well before serving.
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Other Recipes:
- 820 - Beef Stew
- 971 - Graham Pudding Cake
- 787 - Oreo Cookie Cake
- 936 - Caramel Pumpkin Pie
- 996 - Strawberry Coffee Cake
- 818 - Pineapple Cheesecake Squares
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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