An angelic bonus recipe.

I was introduced to a recipe recently that can only be described as divine. 

Divine. 

Deee-viiiiiiine. 

Angel Lush Cake. 

Have you heard of it?  It's apparently a pretty popular recipe, which makes me wonder: "Where the h-e-double hockey sticks have I been?" 

After I was served a slice of this heavenly creation, I asked for the recipe and couldn't wait to get home and recreate it.  It's so simple and I think that contributes to it's divinity. Angel food cake topped and filled with a mixture of pineapple, vanilla pudding mix and Cool Whip and garnished with fresh raspberries.

Of course, I couldn't just go home and make it as originally described.  I had to make it MY way.  Rather than initially tamper with the ingredients (if it ain't broke, right?), I decided to alter the form.  Rather than choosing a traditional angel food cake pan i went with everybody's favorite:  cupcakes!

 

Unfortunately, fresh raspberries in northeastern Pennsylvania can set you back a small fortune this time of year, so I opted to leave them out.  I couldn't bring myself to spend the same amount on the garnish as I did for all the ingredients combined.   Plus, I already had all the other ingredients on hand.

Here's the scoop:

Angel Lush Cupcakes

1 package angel food cake mix (prepared according to package directions)
1 package (3 oz-ish) instant vanilla pudding mix
2 8-oz cans crushed pineapple in juice
1 cup Cool Whip
 
Preheat oven to 375 degrees F.
 
Prepare angel food cake according to package directions.  Fill 24 paper lined muffin cups about 2/3 of the way full.  Bake for 12-15 minutes or until the top is golden and appears dry.  Cool for about 10 minutes before transferring to a wire rack.
 
Meanwhile, prepare the topping.  Mix together the pineapple and pudding mix.  Fold in Cool Whip until well combined.  Frost the cupcakes with the mixture (if you don't eat the entire bowl first).  Garnish with fresh raspberries (if you're not too cheap). 
 
Some notes:
 
1.  Keep these puppies in the fridge.  Not only for the topping, but to keep the cake from drying out. 
 
2.  These really are better the next day.  At first, I was quite disappointed with how the cake stuck to the cupcake wrappers.  I vowed the next time I make them I'd use foil wrappers or no wrappers at all.  When I noshed on one the next day, the wrapper slipped off the cool cupcake easily - no problemo!  I was also impressed by how the pineapple flavor was even more pronounce and seemed to almost seep into the nooks and crannies of the cake...



3.  Some changes I've been toying with:  using pineapple juice in place of the water (or some of the water) in the cake mix, adding a raspberry filling, adding Chambord to the cake.  Maybe I'll try these ideas.  Maybe not.  These cakes are really so good the way they are, I don't want to mess with greatness, kwim?

4.  One word:  trifle.  I definitely plan on this one this summer.  Picture it:  layers of angel food cake, the luscious topping, raspberries and Cool Whip.  I'm excited.  (squee!)

ENJOY!