Thursday, October 25, 2012

Heavenly Pineapple-Angelfood Cake

My daughter Alison Ingraham baked me a delicious birthday cake that is not only delicious, it’s fairly low calorie. Alison has become a fabulous, creative cook, and I always look forward to tasting her recipes.

Here's the recipe:

Cake ingredients:
  • Nonstick cooking spray
  • 1 box of angelfood cake mix
  • 1 16-ounce can of crushed pineapple

Cake directions:
  1. Preheat oven to 350 degrees.
  2. Spray a 9” by 13” cake pan with nonstick cooking spray.
  3. Mix the angelfood cake with the entire contents of the canned pineapple.
  4. Pour the batter into the pan and bake for approximately 30 to 35 minutes. Cool before cutting.

Topping Ingredients:
  • 1 standard package of instant vanilla pudding mix
  • 1 cup of milk
  • 1 small tub of whipped topping
  • Berries (optional)

Topping directions:
  1. Whip the pudding mix and milk.
  2. Fold in the whipped topping.
  3. Top each serving with a dollop of dopping.
  4. Garnish with berries if desired.

No comments: