Pineapple Lemon Angel Lush Cake on a serving plate

Hands On:

25 minutes

Total Time:

55 minutes

Serves:

Ingredients

2 cups Hy-Vee heavy whipping cream
1 cup Hy-Vee powdered sugar
1 (3.4-oz.) pkg. Hy-Vee instant lemon pudding and pie filling
1 (8-oz.) can That's Smart! crushed pineapple in pineapple juice, drained
1 (15-oz.) Hy-Vee Bakery round angel food cake, split into two layers horizontally
Lemon slices, for garnish
Raspberries, for garnish

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Preparation

Beat whipping cream and powdered sugar in large mixing bowl with electric mixer until soft peaks form (tips curl). Gently fold instant lemon pudding into whipped cream mixture. Cover and refrigerate 30 minutes or up to 2 hours.

Place crushed pineapple in a mini food processor or blender; cover and process or blend until smooth. Gently fold pineapple into lemon whipped cream mixture.

To assemble, place bottom layer of angel cake on a plate; spread half of the pineapple-lemon mixture on top. Place second layer on top; spread with remaining pineapple-lemon filling. If desired, refrigerate, uncovered, up to 1 hour before serving. Garnish with lemon slices and raspberries, if desired.

Nutrition Facts

Serves: 10

Amount Per Serving
Calories:		360
% Daily Value*
Total Fat: 17g		22%
	Saturated Fat: 11g
	Trans Fat: .5g
Cholesterol: 55mg		18%
Sodium: 120mg		5%
Total Carbohydrate: 49g		18%
	Dietary Fiber: 0g	0%
	Sugars: 40g	80%
Protein: 3g		6%