This recipe is another quick and easy dessert. I cannot express enough how much I LOVE recipes that are simple to make and that can be thrown together in a hurry. My favorite part about this dessert is the pineapples. I would rather eat a dessert with fruit than one with chocolate.  It makes me feel like I’m eating healthy even though the fruit is being held up by all that sugar.

The first time I discovered this recipe I was reading my mother’s Kraft Food and Family magazine. My eyes were caught by the small number of ingredients and the large glowing picture of the layered, creamy cake oozing with pineapples and crowned with strawberries.  It either looked like food from Heaven or something royal people would eat. I knew I had to make it and try it out. And, as usual, I decided to make it and carry it to a meal at church. Everybody seemed to love it because all that was left was the leftover cream mixture left on the plate.

I got the chance to make thia again a couple of weeks ago for the Bible Conference at our church.  Our church has a Bible Conference every year in November.  The link will show you the details from this year’s conference. I know at least one night we had about 500 people in attendance. Brandon and I were blessed that we were both able to take off of work and help out.  For me, that included helping out in the kitchen and preparing and bringing food for the meals.  Brandon helped in the kitchen with breakfast, worked in the sound booth, and even stayed in the nursery for a couple of hours one day.  Since we were so busy, it was important that I prepared food that was quick and simple.  This recipe only took about 15 minutes to prepare. Since I carried the cake for dinner, I let it sit in the refrigerator and took a nap until it was time to go back to church.

I know this recipe was a hit with the crowd that night because I didn’t even get to eat a piece.  And, since you didn’t get a piece either, let me describe to you the delicious flavors of this cake.  Angel food is already a moist and slightly sweet cake, but when you add pudding on top of it, the cake absorbs that cream and it all just melts in your mouth.  The pineapples deepen that creamy mixture taste with an extra sweetness flavor and an addition of a soft crunchy texture.  The strawberries give a burst of juicy zing on your tongue.  If your strawberries are not as sweet, add a little sugar after slicing them and let them sit for a couple of minutes. I would love to try this out next time and swap the strawberries for blueberries. Check out Kraft Recipes for the instructions.

The only thing I did different with this recipe was add the strawberries to the bottom.  As I was preparing this, the cake started sliding to one side.  When I tried to fix it, part of the cake tore.  To salvage it, I added extra pudding at the bottom to make it appear even, but it was still noticeable. So I used the strawberries slices and placed them on the bottom to hide the mess.  It still looks like it’s leaning in the picture.  Honestly, when you cut the cake, it will fall to pieces anyway because the cake is so soft.  I will also admit that it is not the best partner to ride along in the backseat of a car because I had to fix it when I entered the kitchen at the church.  Make sure the cake holder is standing up right and drive slowly if you are carrying it anywhere.

With the right lighting, this cake will always look like it’s glowing.  I can hear the angels singing over this cake.  Maybe Heaven will offer a cake just like this along with my preacher’s extra large banana pudding and Krispy Kreme donuts descriptions.

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