The Hippo

HOME| ADVERTISING| CONTACT US|

 
Apr 21, 2018







NEWS & FEATURES

POLITICAL

FOOD & DRINK

ARTS

MUSIC & NIGHTLIFE

POP CULTURE



BEST OF
CLASSIFIEDS
ADVERTISING
CONTACT US
PAST ISSUES
ABOUT US
MOBILE UPDATES
LIST MY CALENDAR ITEM






Pineapple angel food cake

Courtesy of kraftrecipes.com
 
1 can (20 ounces) crushed pineapple in juice, undrained
1 package vanilla-flavored instant pudding
1 cup thawed Cool Whip
1 round angel food cake (it can be homemade, store-bought or a box mix), cut into three layers (I only made two layers, which worked fine)
10 small, fresh strawberries
 
Mix pineapple and dry pudding mix. Gently stir in Cool Whip. Stack cake layers on plate, spreading Cool Whip mixture between layers and on top of the cake. Refrigerate 1 hour. Top with strawberries. 




Pineapple angel food cake
Just Desserts

06/19/14
By Meghan Siegler msiegler@hippopress.com



 I’ll admit it; I’m kind of a picky eater. For example, I love fruit, and I love chocolate, but put them together and, well, ew. Chocolate-covered strawberries? No thanks. But I know that other, more normal people enjoy such food pairings, so for this column, I’m determined to branch out beyond my picky palate and make things that I would typically shy away from.

This week, I made a pineapple angel food cake. All it took was a boxed mix of angel food cake, a can of crushed pineapples, strawberries, Cool Whip and vanilla pudding. And, fine, I wasn’t exactly being super adventurous -- I like all the ingredients, except crushed pineapple, which is light years away from the sweet, juicy goodness of fresh pineapple. I wasn’t sure about it and contemplated taking it out altogether (and maybe using all fresh strawberries instead), but reading the reviews on kraftrecipes.com made the cake sound too good to toy around with.
It was a simple recipe to make. I might have overbaked the angel food cake a bit, because the directions on the box said, “crust should be golden brown and cracks on top should appear dry,” and then, in all caps, “DO NOT UNDERBAKE.” The capitalized instructions put the fear of the Pillsbury Dough Boy in me, and I think I went a little too far in the other direction, adding more oven time because I wasn’t confident about my perception of “golden brown.”
But the slightly crispy crust wasn’t the issue anyway. The issue was the pineapple. I brought the cake to an outdoor gathering, and the general consensus was that it was fine but would be better without the pineapple. I know I would prefer it that way -- just angel food cake and Cool Whip and strawberries -- but again, I’m picky, so I thought maybe it was just me. Next time I’ll probably just buy an angel food cake at the grocery story, top it with Cool Whip and strawberries, and let the classic, summertime dessert stand on its own. — Meghan Siegler 





®2018 Hippo Press. site by wedu