I think I might have been a little tough on Jello salad recipes in yesterday’s post; perhaps having a little too much fun at the expense of an iconic American dish.
Today, in an effort to make amends, I am going to share another old family recipe that has a filling quite similar to … gulp … a Jello salad. I also want to tell you about it because it is DELICIOUS and would make a perfect Easter dessert. Fruity, fluffy and very light, which is perfect after the ham and scalloped potatoes which are so often an Easter staple.
This torte is a favorite of my Aunt Andi, my mom’s sister, and my grandmother made it on her birthday for many years. I promise, it is that good.
There is my amazing aunt. Pretty hot stuff, huh? I love those 60’s hairdo’s! Tres chic!
Her name is actually Diana but to us she will always be Aunt Andi. And she’s still just as gorgeous.
Pineapple Angel Torte
This recipe is a tough one with some exotic and complicated ingredients …
Here’s what you need …
- 1 can – 1lb. 4 1/2 oz – Crushed Pineapple, undrained
- 1 package – 3 3/4 oz – Instant Vanilla Pudding Mix
- 2 cups Whipping Cream
- 1 Angel Food Cake
That’s it! I know right about now you have your doubts but I promise you, it is wonderful. If it just feels too much like cheating, I understand. If making an angel food cake from scratch would make you feel better, I won’t judge. You are safe here.
Here’s what you do …
This is a great recipe for kids to help out with! Sara is stirring together the can of undrained crushed pineapple and the instant pudding mix.
Mix until combined and let sit for 5 minutes.
Next, split your angel food cake into three equal layers.
Whip the 2 cups of whipping cream – I draw the line at Cool Whip but again, I won’t judge. Gross.
Nathan just peeked over my shoulder while I was writing, saw this picture of Sara and Grandma, put his head on my shoulder and said in a sweet, quiet voice “I miss grandma”. Me too, Nathan. Sniff. If you are new to my blog, that’s my mom – Grandma as she’s known around these parts. She comes down to visit with us a lot and we miss her when she’s not here.
Add the whipped cream to the pudding/pineapple mixture
and gently fold it in.
Put your first layer of cake on your serving dish and spread with a third of your pineapple mixture.
Repeat with the second layer.
Top and finish with the remaining pineapple mixture. Chill for one hour.
And there you have it, Pineapple Angel Torte.
Now, let’s back up for a second. You may have noticed that we could have been smarter about the layering of this particular cake. Angel food cakes are tapered. They are smaller at the bottom. Thus for proper balance and stability, one should invert the layers and construct the cake using the top, which is in fact larger, as the bottom. Sadly, Einstein was not in the kitchen with us that day. We did it backwards. My mom has made this cake correctly a million times so I blame her. Okay, now I feel guilty. It was all my fault.
The good news, it still tasted great. Thankfully, physics has no impact on flavor.
Meanwhile, Sara has moved on (probably because she wanted no part of the backward cake layering) to help her great-aunt Andi with a big pot of Taco Soup (another family favorite). Yes, we made the cake when my aunt was here visiting. Just for her. I told you she was still gorgeous.
See, once it is served, you can’t even tell it wasn’t perfect all along.
I am pleased to announce that if you like, you can now follow my blog on Bloglovin. Because I have actually figured out how to set it up there. I think. We shall see.