Pineapple Cake

By Yankee Magazine

May 05 2008


10 servings


I pkg. (4-serv.size) Jell-O vanilla instant pudding
1 can (20ozs) Crushed Pineapple in juice, undrained
1 cup thawed Cool Whipped Topping
1 prepared round angel food cake (10 ozs.)
1 cup mixed seasonal berries


Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layer 2 times.
Refrigerate at least 1 hour. Top with berries just before serving Store leftovers in refrigerator.