SF Desserts

Jon, My husband and father are diabetics. One favorite with our family is what we call "Diabetic Cake" for lack of a better name. THE CAKE: 1 box angel food cake mix 1 can SF crushed pineapple (not chunked SF pineapple) Mix angel food cake mix with 1 can SF crushed pineapple - juice and all. Mixture will raise - don't be alarmed. Be sure NOT to follow the box instructions on the cake mix. You only want to use the dry ingredients. Line 9x13 glass cake pan with parchment paper (cut paper so that is comes up to cover the sides). Pour mix into lined cake pan. Bake at 350 degrees for 30-33 minutes. Turn off oven and open door to vent. You want to gradually cool the cake so it doesn't flop. Why parchment paper? When baking angel food cake the paper helps to retain mosture so that the cake is not dry. Also, the parchment paper makes for EASY clean up. THE TOPPING: While the cake is baking - take 1 small box S/F pudding (we like banana cream, cheesecake, or vanilla) and mix with one cup of FF milk. Then, mix that with 1 small tub of SF/FF cool whip. You'll want to use a wisk to whip it good. Chill in fridge while cake is baking and cooling. Once the cake is cool, I place a cake dish or cutting board on top and flip it over, then gently peel the parchment paper off... then the fun part - FROST your cake with the pudding mixture... I frost the top and bottom nice and thick. You'll want to keep it in the fridge for storage - but usually when we make it, it is gone right away! ENJOY. Brandee