Pineapple Whipped Cream Angel Food Cake

This was my fathers favorite cake and my Mom used to make it for his birthday, and I used to ask for it too on my birthday. I hadn�t made one in a while, and I happened to have a box of Angel Food cake mix on hand, so I whipped one up yesterday for our weekend dessert. I bake a dessert of us every week on Thursday. My husband, David calls them his �Tarty Treats�.

To make this cake you need to first of course bake an Angel Food cake, let it cool completely, then carefully cut of the first 1� from the top of the cake with a long serrated knife, and set it aside on a piece of waxpaper. Then carefully cut a 1� trench in the center of the cake and carefully remove the cake pieces using your fingers or a dinner fork to break it away. Be sure to leave at least 1�of cake on the sides and at the bottom.

Now make the Pineapple Whipped cream filling and frosting using:

3 cups chilled whipping cream
1 20 oz. can of crushed pineapple, VERY WELL drained, use a sieve and press the juice out of the pineapple until its as dry as you can get it
1/2 cup of powdered sugar
1 1/2 tsp. vanilla extract
1 envelope of unflavored gelatin
2 tbs. water.

First, put the gelatine in a small glass dish or 1 cup Pyrex measuring cup, and the 2 tbs. of water, stir well and microwave on high for about 15 - 20 seconds, until thoroughly dissolved, set aside. Whip the cream, powdered sugar and vanilla until soft peaks, continue whipping and slowly add the dissolved gelatine and continue whipping until its very stiff. Carefully fold in the well drained pineapple.

Now carefully spoon about 1/3 of the Pineapple Cream into the trench to fill it and replace the top layer of the cake. Frost the sides and top of the cake with the remainder of the Pineapple Cream and chill, covered for about an hour or two before serving. Since there is gelatine in the whipped cream this cake will keep in the fridge for at least 4 days perfectly and be just as good on the fourth day as the first. Of course, use a serrated knife to cut the cake.

Hope you�ll give it a try and that you will enjoy it as much as we do.

BTW, you can also use your imagination and blend other ingredients into the Whipped Cream, instead of the Pineapple, like well chilled, grated chocolate candy, or use 6 tbls. of cocoa powder, increase the sugar to 3/4 cup and fold 1/2 cup of sliced toasted almonds into the 1/3 of the cream to fill the center of the cake. It�s fun to experiment!

Eddie

Photos... < > Photo 1 of 3 View Full Size


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Post# 995168 5/25/2018 at 14:01 (2,156 days old) by ea56 (Cotati, Calif.)
Checkrate/Likes 2 This was my fathers favorite cake and my Mom used to make it for his birthday, and I used to ask for it too on my birthday. I hadn�t made one in a while, and I happened to have a box of Angel Food cake mix on hand, so I whipped one up yesterday for our weekend dessert. I bake a dessert of us every week on Thursday. My husband, David calls them his �Tarty Treats�. To make this cake you need to first of course bake an Angel Food cake, let it cool completely, then carefully cut of the first 1� from the top of the cake with a long serrated knife, and set it aside on a piece of waxpaper. Then carefully cut a 1� trench in the center of the cake and carefully remove the cake pieces using your fingers or a dinner fork to break it away. Be sure to leave at least 1�of cake on the sides and at the bottom. Now make the Pineapple Whipped cream filling and frosting using: 3 cups chilled whipping cream 1 20 oz. can of crushed pineapple, VERY WELL drained, use a sieve and press the juice out of the pineapple until its as dry as you can get it 1/2 cup of powdered sugar 1 1/2 tsp. vanilla extract 1 envelope of unflavored gelatin 2 tbs. water. First, put the gelatine in a small glass dish or 1 cup Pyrex measuring cup, and the 2 tbs. of water, stir well and microwave on high for about 15 - 20 seconds, until thoroughly dissolved, set aside. Whip the cream, powdered sugar and vanilla until soft peaks, continue whipping and slowly add the dissolved gelatine and continue whipping until its very stiff. Carefully fold in the well drained pineapple. Now carefully spoon about 1/3 of the Pineapple Cream into the trench to fill it and replace the top layer of the cake. Frost the sides and top of the cake with the remainder of the Pineapple Cream and chill, covered for about an hour or two before serving. Since there is gelatine in the whipped cream this cake will keep in the fridge for at least 4 days perfectly and be just as good on the fourth day as the first. Of course, use a serrated knife to cut the cake. Hope you�ll give it a try and that you will enjoy it as much as we do. BTW, you can also use your imagination and blend other ingredients into the Whipped Cream, instead of the Pineapple, like well chilled, grated chocolate candy, or use 6 tbls. of cocoa powder, increase the sugar to 3/4 cup and fold 1/2 cup of sliced toasted almonds into the 1/3 of the cream to fill the center of the cake. It�s fun to experiment! Eddie Photos... < > Photo 1 of 3 View Full Size

Post# 995169 , Reply# 1 5/25/2018 at 14:15 (2,156 days old) by luxflairguy (Wilmington NC)
Checkrate/Likes 1 I'm off to the store! Need a special dessert for my Rector's BD party tomorrow! This is it! Thanks!

Post# 995171 , Reply# 2 5/25/2018 at 14:26 (2,156 days old) by Michaelman2 (Lauderdale by the Sea, FL)
Checkrate/Likes This looks and sounds really good! A definite recipe to make ... yum.

Post# 995557 , Reply# 3 5/29/2018 at 16:08 (2,152 days old) by Kevin313 (Detroit, Michigan)
Checkrate/Likes I will be making this for sure! All my favorite flavors and beautiful! Thanks for sharing!