Pineapple Angel Food Torte
Total TimePrep/Total Time: 10 min.
I made this cake for a birthday party and everyone thought it looked and tasted great! However, I did change a few things: First of all, I baked an angel food cake mix (instead of purchasing one that was already prepared) and added 1 tsp. of grated orange peel. Then, I wanted more filling, so I used 1 cup milk, 2 (3 oz.) pkg. of vanilla pudding, 2 (8 oz.) cans of crushed pineapple, and 12 oz. Cool Whip. I didn't use all of it, but was still quite generous with it when I spread it in between the layers. (I ended up with about 2 cups left over.) I omitted the coconut as a topping and garnished the cake with mandarin oranges and maraschino cherries. I will definitely be making this cake again; however, in hindsight, I would cut the amount of milk down a bit since the filling was a little runnier than I'd like it. If I was traveling with this cake again, I would also wait to assemble the cake until we got to our destination...after driving 1 1/4 hours, the cake didn't look quite as nice when we got there as when we left home! Finally, an electric knife is a "must" to cut the cake with this much filling! I do realize that the minor "problems" I encountered were due to the fact that I increased the amount of filling and definitely not the recipe's fault. A 5-star recipe in my book and one I would highly recommend!
I made this into a trifle, and it was wonderful. I used blueberries instead of cherries.