Angel Food CakeAngel Food Cake with Fruit Topping
A Tupperware recipe, at the Sneaky Kitchen


16 oz. box angel food cake mix
water as required by cake mix
1 oz. pkg. sugar-free vanilla pudding mix
8 oz. can pineapple tidbits
2 cups whipped topping, divided
8 strawberries or other berries (or cherries)

Prepare angel food cake mix according to pkg. directions. Remove 1 C. of batter (use this extra cake mix to make cupcakes). Pour remaining batter into Stack Cooker 3-Qt. Casserole with cone. Microwave on high power for 8 min. or until cake test clean with a toothpick & a small amount of moisture remains on top. Cool on a rack to 10 minutes; loosen cake around container and remove to a rack to cool completely.  While cake is cooling, prepare filling.

Whisk together dry pudding mix, pineapple & juice from pineapple. Using a Saucy Silicone spatula, fold 1 C. whipped topping into pudding mixture. Cut cake into 2 layers. Spread filling over layer, replace cake layer. Garnish top with whipped topping & berries. Refrigerate.

Note:  additional sliced strawberries, blueberries, raspberries or blackberries can be added to the filling if desired.