Tuesday, April 20, 2010

Angel Lush With Pineapple

I used to save baking, especially the pretty things, for a special occasion. For the past few months though, I have sworn off buying store bought cookies and I am baking more. Store bought cookies were always so easy for me to say "here's dessert!" My hubby longs for those store bought cookie packages at times though...he would eat an entire package in one sitting! Not good for him...have you seen the fat content alone in one serving? Now multiply that times the number of servings in the package! I don't think he was buring that fat off in a month let alone a day!

I am not saying that what I am baking is diet dessert, but he has learned moderation since he has to share it with the rest of us! I am loving making our own desserts more too! I couldn't wait for girlie to be born to cook and bake with her! I even had her in her high chair at six months watching me as I explained to her what I was doing...then I turned on the mixer and she started to cry! Too soon for her I guess! She just turned five and has since gotten over her fear of the loud mixer...she loves to cook and bake with me!

Here is a simple dessert that I just dusted off from my recipe box (I have made it every spring with her). I cut it a few years ago from the coupons and it is also online here.

Angel Lush With Pineapple


1 can 20 oz crushed pineapple in juice, undrained
1 pkg. 4 serving size of vanilla instant pudding
1 cup thawed Cool Whip whipped topping
1 Prepared Angel Food Cake, round


Mix pineapple with juice and vanilla pudding. Gently stir in whipped topping. Let stand about 5 minutes while you cut the cake horizontally into 3 layers.

Place bottom layer, cut side up on your serving plate. (I have a thing for pretty serving dishes, my hubby bought me this one for Christmas one year. You can flip it over and use it for veggies and dip too!)

We never measure the amount of topping on each layer (even though we should as seen in the picture!) but here is how much you should do per layer. Spread 1 1/3 cups pudding mixture onto bottom cake layer. Add the middle cake layer and cover with 1 cup of the pudding mixture. Top with the last cake layer and cover with the rest of the pudding mixture. Refrigerate at least one hour and then garnish with berries. I used blueberries, strawberries would be good too!

This post is linked with Blessed With Grace for Tempt My Tummy Tuesday and Balancing Beauty With Bedlam for Tasty Tuesday. Hop over to see what's cookin!

Blessed with GraceBeauty and Bedlam



  1. I really like this cake because it is not heavy. Yum! Thanks for sharing your recipe and linking to TMTT.

  2. Perfect warm weather recipe! Thanks for sharing!

  3. This sounds absolutely delicious and perfect for warmer weather!

  4. How do oyouyou cut this cake, does it fall apart??? thank you


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