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Add a photoThis is a great recipes for Spring/Summer time. Easy to make and tastes like you worked on it all day long. I add Toasted Coconut to thsi cake. You can also use color sprinkles.chocolate sprinkles for a change. One of my friends added semi sweet (melted chocolate chips in this). She loved it. Just added it to the mix.
Ingredients
- 1 (4 ounce) package instant vanilla pudding
- 20 ounces pineapple, canned, crushed, undrained
- 1 cup Cool Whip
- 1/4 cup coconut, sprinkle on outside of cake
- 1 angel food cake
- 1 cup strawberry, sliced
Directions
- Mix dry pudding and pineapple in bowl. Stir in Cool Whip.
- Cut Cake horizonally into 3 layers. Place bottom layer on a plate, top with 1/3 of pudding mixture, repeat layers 2 times. I add strawberries inbetween layers as well.
- Refrigerate 1 hour . Top with fresh Berries.
- Note: this is really good with Toasted Coconut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 8 servings | |
| Calories 154 | |
| Calories from Fat 17 | 11% |
| Total Fat 1.9g | 2% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 238mg | 10% |
| Potassium 126mg | 4% |
| Total Carbs 34.41g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 29.96g | 20% |
| Protein 1.02g | 2% |
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