Lemon-Pineapple Angel Cake

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Place the angel food cake on a large serving platter or cake stand.

   Omtrent 1 min

2. 2

   Using a long serrated knife, carefully slice the cake horizontally into three even layers.

   Omtrent 3 min

   Kokkens tips: A bread knife works well for this task.

3. 3

   In a large bowl, combine the instant lemon pudding mix and the entire can of undrained crushed pineapple.

   Omtrent 2 min

4. 4

   Stir the mixture with a spatula until the pudding powder is fully dissolved and it begins to thicken.

   Omtrent 2 min

5. 5

   Gently fold the thawed whipped topping into the pineapple mixture until it is just combined and no streaks remain.

   Omtrent 2 min

   Kokkens tips: Be careful not to overmix, as this can deflate the whipped topping.

6. 6

   Place the bottom layer of the cake onto the platter and spread about one-third of the frosting evenly across its surface.

   Omtrent 1 min

7. 7

   Carefully place the middle cake layer on top and spread another third of the frosting over it.

   Omtrent 1 min

8. 8

   Position the final cake layer on top.

   Omtrent 1 min

9. 9

   Use the remaining frosting to cover the top and sides of the entire cake, smoothing it with a spatula.

   Omtrent 2 min

10. 10

    Refrigerate the cake for at least 2 hours to allow the frosting to set before slicing and serving.

    Omtrent 2 t

    Kokkens tips: For best results, chill for up to 4 hours to let the flavors fully meld.