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1 mediumstore-bought angelfood cake
1 largecontainer coolwhip
1 largecan crushed pineapple,drained and squeezed dry
1 largebox instant coconut cream pudding
How to Make stuffed angelfood cake
- slice 3/4" from top of cake and put it off to the side. gently hollow out cake, leaving 1/2 - 3/4" sidewalls and about 3/4" on bottom of cake.
- in large bowl, combine dry pudding, coolwhip and pineapple. mix with electric handmixer on med to high setting. this mixture should be very thick and fluffy.
- using a large spoon, fill hollowed out cake with mixture, then replace top of cake. frost with remaing pudding mixture or plain coolwhip. refridgerate any remaing leftovers