Light As A Cloud Angel Pineapple Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

Steps:

• Mix pineapple and dry pudding mix. Gently stir in COOL WHIP.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour. Top with berries.

Steps:

• Mix pudding mix and pineapple in medium bowl (do NOT make pudding according to package directions!). Stir in cool whip until well mixed.
• Cut cake horizontally into 3 layers.
• Place bottom cake layer, cut side up, on serving plate. Spread 1 1/3 cups of the pudding mixture onto cake; cover with middle cake layer. Spread 1 cup of pudding mixture onto imddle cake layer. Top with remaining cake layer. Spread with remaining pudding mixture.
• Refrigerate at least 1 hour.
• Keep refrigerated.

Steps:

• In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, lime juice and zest. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool., In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture. , Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle with coconut. Refrigerate for at least 30 minutes before slicing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine dry cake mix with crushed pineapple and juice in a large bowl. Beat on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
• Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Remove from the oven and immediately turn upside down to cool, about 2 hours.
• Run a knife around the edges and turn cooled cake out onto a serving place. Use a serrated knife to cut into slices.

Steps:

• 1. Place pineapple with juice in a medium bowl, mix in the dry pudding...then fold in the cool whip.
• 2. cut angel food cake in half horizontally...used half of cool whip mixture on the bottom layer...top with sliced strawberries, sprinkle on blueberries, raspberries or any other bite sized fruit. Place other angel food layer on top, top that one with the other half of cool whip mixture, and invert whole ripe strawberries on top. Refrigerate until serving.