Party Cake Hawaiian

A good time to revisit our Dream Whip discussion.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Party Cake Hawaiian

1 (10″) angel cake split into 3 layers

1 (1 lb. 3 oz.) can crushed pineapple
2 envelopes unflavored gelatin
Mint extract
Green food color
2 (2 oz.) packages dessert topping mix, whipped according to package directions

3/4 cup drained and chopped maraschino cherries
3 Tbsp. maraschino cherry juice
Red food color

Drain pineapple well; reserve syrup. Soften gelatin in pineapple syrup / place over low heat until gelatin is melted. Mix with drained pineapple.

Remove 1/3 (about 1 cup plus 2 Tbsp.) of pineapple mixture to separate bowl. Flavor this amount with a few drops of mint extract and color to a delicate green. Fold in 1/3 of whipped topping mix.

To remainder of pineapple mixture, add chopped cherries and cherry juice. Fold in the remaining whipped topping mix. Color pink.

Spread bottom layer of angel food cake with half of the pink cherry whip, add second layer and spread with green mint whip. Add top layer and spread with the last of the pink cherry whip. Leave sides of the cake bare. Refrigerate on hour or more to firm. Serves 12.

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