Angel Food CakeAngel Food Cake with Fruit Topping


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 package directions.  Remove 1 cup of the batter (you can use this extra cake mix to make cupcakes).  Pour remaining batter into the 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 and the juice from the pineapple.  Using a Saucy Silicone spatula, fold 1 cup whipped topping into pudding mixture.  Cut cake into 2 layers.  Spread filling over layer, replace cake layer.  Garnish top with whipped topping and berries.  Refrigerate.

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

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