Recipe 1...
Ingredients:
1 large angel food cake
1 3-ounce package vanilla instant pudding
1 8-ounce can crushed pineapple (with juice)
2 c. whipping cream, divided
1/2 c. pecans, chopped
1 c. strawberries, sliced
2 T. rum
Whole berries for garnish
Directions:
Cut top off cake, about 1 inch down. Make a tunnel in bottom portion, scooping out center and leaving a firm wall on sides and bottom. Stir dry pudding mix and pineapple with its juice together and set aside. Whip 1 c. whipping cream to stiff peaks. Fold in nuts, sliced berries and the pineapple mixture. Sprinkle rum around the inside of the cake tunnel and fill with the cream mixture. Return the top. Whip the remaining cream and frost cake. Garnish and refrigerate.
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Recipe 2...
Angel Food Delight
Submitted by Pamela Holbrook, Cake Club Member
Recipe Courtesy of www.CakeClubRecipes.com
I just love this cake. I have made it several times for family gatherings and it is a hit every time. We really enjoy it and highly recommend it to everyone to try. This tastes best when made 24 hours in advance to allow the ingredients to soak into the angel food cake.
Ingredients:
2 angel food cakes (in loaves)
2 15-ounce cans crushed pineapple (with juice)
2 8-ounce containers Cool Whip®, thawed
1 bag flaked coconut
1 large jar maraschino cherries, drained and halved
Directions:
Break one loaf of angel food cake into bite-sized pieces and place in a 9x13x2-inch pan. Top with one can of pineapple with juice and half of the cherries. Spread one container of Cool Whip® over the entire pan and top with coconut (as much as desired). Break remaining angel food cake into bite-sized pieces. Repeat layering with remaining ingredients. Cover and refrigerate overnight.
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