DUNCAN HINES ANGEL FOOD RECIPES RECIPES

Steps:

• Preheat oven to 375 Angel Sherbet Cake Angel Sherbet Cake °  F. Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes. Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy. Fold together 1 container whipped topping, gelatin and strawberries. Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover and refrigerate 4 hours. Unmold cake onto serving plate. Frost sides and top of cake with remaining whipped topping. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves. Source: Duncan Hines

Steps:

• Combine both the cake and the crushed pineapple with its juice and mix according to the cake box directions. (Do not add anything else to this recipe other than the two ingredients.) Place in ungreased tube pan and bake according to the directions on the box. Do not use a Bundt Pan unless you remove enough batter to make several (approximately 4) cupcakes.
• A small carton of cool whip mixed with a container of pina colada yogurt scooped and dolloped atop a slice of this cake is refreshingly good! You may prefer a tablespoon of cool whip served on top of this Angel Food Pineapple Cake with sliced strawberries as the finishing touch. Angel Food Pineapple Cake is very satisfying without the extra toppings.