Angel Food Cream Delight
photo by alligirl
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Yields:
-
1 cake
- Serves:
- 12-14
ingredients
- 1 angel food cake
- 3 ounces instant vanilla pudding
- 8 ounces crushed pineapple
- 2 cups whipping cream
- 1⁄2 cup chopped pecans
- 1⁄2 cup sliced strawberry
- 4 tablespoons rum
- strawberry
- pecan halves
directions
- Cut off top of cake 1 inch down from top. Scooping carefully, make a tunnel in bottom part of cake, 1 inch from sides and bottom.
- Mix dry pudding mix and pineapple (including juice) and let stand.
- Whip 1 cup of cream, add nuts, sliced berries and pineapple mixture, folding completely.
- Sprinkle rum around inside cake tunnel and cake top,.
- Fill tunnel with cream mixture and replace top on cake, pressing gently to seal.
- Whip remaning cream and add remainder of filling that didn't fit into the cake. (Hopefully you have some left!)
- Frost cake and decorate with whole berries and pecans.
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Reviews
-
I have to be honest, right up front: I bought an angel food cake to use for this recipe. Not heating up the kitchen made it totally worth it! That said, I followed the recipe, as written, and the resulting cake/dessert was FAB! It is a little time intensive, but using the already baked cake, made the workload a bit less. I also 'prettied' mine up with extra strawberries, as it was made for our Easter dessert! I know there is a similar one out there, using cool whip; let me say, just make this with whipping cream...it is sooooo worth it! Thanks for sharing, keeney!
RECIPE SUBMITTED BY
keeneyfb
Canada