I found this recipe a long time ago and I'm not quite sure of the measurements because I memorized it and just kind of make it as I go typically. But the cake is delicious and a satisfying sweet treat that's not too bad for you. I know that today is Easter and a lot of us will probably be gathering with family and not necessarily worrying too much about what we're eating. So I thought this recipe might be a nice way to start out the week next week as you begin to readjust to your normal routine.
Note: This is Kraft's official picture of the cake, but mine always looks slightly different since I add more strawberries and cover the entire cake with frosting.
Ingredients:
1 pre-made angel food cake from the bakery section of the grocery store
1 cored pineapple, juice reserved, chopped into tiny cubes
10 medium strawberries, sliced thin
1 8oz. tub of light Cool-Whip (store brand works fine)
Directions:
Remove angel food cake from container and, using a large bread knife, slice it into 3 layers that stack on top of one another.
Mix pineapple and reserved juice in with cool whip and stir well.
Using a rubber spatula, spread the cool whip and pineapple mixture on the bottom layer of the cake, then top with some of the sliced strawberries.
Place the second layer on top of the bottom layer, top with Cool Whip mixture, and place strawberries on top.
Place the top layer on top of the cake and repeat.
Use the rubber spatula to spread the remaining Cool Whip mixture over the outer surface of the cake until the entire outside of the cake is covered with the Cool Whip frosting.
Place in the refrigerator to set for at least 1 hour.
The cake should make 8-10 slices at least and a small slice has approximately 5 points.
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