TROPICAL ANGEL FOOD CAKE
Quick and easy dessert. Very refreshing. Only 166 calories per serving. You can use a trifle dish.
Provided by SK H
Categories Fruit Desserts
Time 20m
Number Of Ingredients 8
Steps:
- 1. Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
- 2. Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Slice bananas on top of gelatin. Arrange strawberry slices on top of banana slices. Add drained crushed pineapple.
- 3. Prepare instant pudding according to instructions on box and spread evenly over fruit.
- 4. Spread whipped topping on top of the pudding. Try to keep the layers separate. Sprinkle coconut over the whipped topping
- 5. Refrigerate at least 2 hours before serving.
TROPICAL CAKE
The lemon-lime soda and pineapple give this cake a refreshing taste.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.
Nutrition Facts : Calories 369 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 383mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
TROPICAL ANGEL CAKE
Make and share this Tropical Angel Cake recipe from Food.com.
Provided by Brisket in Roses
Categories Dessert
Time 15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- slice cake in half horizontally and hollow out insides to make two 1-inch thick shells.
- Spoon sherbet onto bottom shell and place other half of cake on top.
- Poke holes on top of the cake with a fork and drizzle pineapple juice on top of cake.
- Frost top and side of cake with cool whip. Garnish with fresh fruit if desired.
- Serve immediately or you may cover with plastic wrap, loosely, and freeze up to one week.
Nutrition Facts : Calories 221.2, Fat 5, SaturatedFat 4.1, Sodium 259.9, Carbohydrate 42, Fiber 0.1, Sugar 20, Protein 3.3
ANGEL FOOD CAKE
Enjoy this fluffy angel food cake - a traditional dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 12
Number Of Ingredients 8
Steps:
- About 30 minutes before making the cake, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the whites from the yolk. (save the yolks for another recipe.) Transfer egg whites to a 2-cup measuring cup until there are 1 1/2 cups of egg whites.
- Place the egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*
- Move the oven rack to the lowest position; remove other oven rack. Heat the oven to 375°F. In a medium bowl, mix the powdered sugar and flour; set aside.
- Add the cream of tartar to the egg whites; beat with an electric mixer on medium speed until mixture looks foamy. On high speed, beat in the granulated sugar, 2 tablespoons at a time; add the vanilla, almond extract and salt with the last addition of sugar. Continue beating until meringue is stiff and glossy. Do not underbeat.
- Sprinkle the powdered sugar-flour mixture, 1/4 cup at a time, over the meringue; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side just until sugar-flour mixture disappears. When all sugar-flour mixture has been folded in, spoon the batter into an ungreased 10x4-inch angel food (tube) cake pan. Using a metal spatula or knife, gently cut through the batter, spreading batter gently against side of pan and tube, to break large air pockets.
- Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool.
- Remove pan from funnel. Loosen the cake by running a knife or long metal spatula between the cake and side of pan. Place a serving plate upside down on pan; turn plate and pan over together and remove pan. (If pan has a removable bottom, remove side of pan, then carefully run a knife or long metal spatula between cake and pan bottom. Carefully remove bottom.) To cut cake, use a long serrated knife in a sawing motion, or use an electric knife.
Nutrition Facts : Calories 190, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 0 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 32 g, TransFat 0 g
MR. FOOD TROPICAL ANGEL FOOD CAKE
Make and share this Mr. Food Tropical Angel Food Cake recipe from Food.com.
Provided by LES H.
Categories Dessert
Time 25m
Yield 12 , 12 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet, toast coconut over medium heat until golden, stirring constantly. Remove from skillet and set aside.
- Add pineapple, evaporated milk, butter, and sugar; mix well and bring to a boil. Let boil 5 to 7 minutes, or until thickened, stirring frequently. Return coconut to skillet and stir in nuts.
- Slice cake in half horizontally and spoon half of the pineapple mixture over bottom cake half. Replace cake top and top with remaining pineapple mixture. Garnish with cherries.
- Slice and serve, or cover and keep chilled until ready to serve.
Nutrition Facts : Calories 320.7, Fat 14.3, SaturatedFat 7.3, Cholesterol 23.8, Sodium 344.8, Carbohydrate 45.9, Fiber 1.2, Sugar 29.2, Protein 4.6
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