I remembered at 11 o’clock this evening that after Gavin’s kindergarten graduation tomorrow there is a potluck lunch in the kindergarten playground. I hadn’t made anything or didn’t have anything at home I could throw together. So I made a late night run up to the grocery store to rummage something together to make. I decided on my quick and easy, family favorite dessert. I call it “Pineapple Mush Cake.” So I thought I’d do a first here in my blog and share the recipe.
Here is what you’ll need:
One 10 oz. Angel Food Bundt Cake
One 20 oz. can crushed pineapple
4-6 vanilla pudding cups
One 8 oz. tub of whipped topping
It can be served right away, but I always allow it to chill in fridge overnight or at least a couple hours. Use serving spoon to dish out.
I started making this at 12:15am and was finished at 12:30am, it’s that quick and easy. And it is soooo yummy. Very light and refreshing. You can even tweak it now and then by adding chopped nuts, or chopped maraschino cherries or crushed mandarin orange slices. If you make this for a get together, be sure to have the recipe with you because people will want it. I always bring a few copies with me. This dessert can also be made as a diabetic dessert or low calorie dessert. Just use sugar free angel food cake, sugar free pudding cups, lite whipped topping and make sure pineapple has no added sugar.