Angel Food Cake with Pineapple Cool Whip and Berries

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This cake was requested by my sister-in-law this past Mother's Day, so I put it on my list of things to make. I made it a few years ago and completely forgot about it (like most things I make), but I did remember it was delicious. Since I couldn't find the original recipe I used, I made it with what I thought it contained and it came out perfectly.

Since I had a lot of other things I had to cook for that day, I cheated and used an Angel Food Cake mix (I guess the cat's out of the bag!). You could even use a premade cake from your local grocery store if you are really short on time. If you don't post it on your blog like me, no one will even know the difference! I think this is a perfect spring/summer treat, and since it's very light and fruity it's perfect for kids or adults. Feel free to switch up what berries you use, too. Be creative!

It's kind of dreary over here in DC today, so I'm hoping that posting something summery will force the sun to peak its little head out. Hope everyone has a fantastic weekend!

Also, Happy Birthday, Mom!

Printable Recipe

Ingredients

• 1 (16 oz.) box angel food cake mix
• Water, as directed on cake mix package
• 1 (20 oz.) can crushed pineapples, drained
• 1 (8 oz.) tub Cool Whip
• 1 (3.4 oz.) package instant vanilla pudding mix
• 1 cup fresh strawberries, sliced thin
• 1 cup fresh blueberries

Mix the angel food cake and water as directed on package. Pour evenly into two 9-inch cake pans. Bake as directed. Let cool completely.

In a large bowl, mix the drained pineapples, cool whip and vanilla pudding mix. Let chill for a couple hours.

When ready to put the cake together, spread half of the cool whip mixture on the top of the first cake. Layer with strawberries and blueberries. Add the second layer of cake and top with the other half of the cool whip mixture. Top with remaining strawberries and blueberries. Enjoy!