I couldn’t pry this family secret recipe from my sister-in-law, but her mother did . . .and I was thrilled when she gave me a copy! The old-fashioned flavor never goes out of style.
—NORMA WEHRUNG GETZVILLE, NY
PREP: 25 MIN. • BAKE: 40 MIN. + CHILLING • MAKES: 20 SERVINGS
1package (16 ounces) angel food cake mix
2envelopes unflavored gelatin
1/4cup cold water
1cup boiling water
1can (20 ounces) crushed pineapple, undrained
1cup sugar
3tablespoons lemon juice
1/4teaspoon salt
4envelopes whipped topping mix (Dream Whip)
2cups milk
Toasted flaked coconut and maraschino cherries
1. Prepare and bake the cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan; cool completely, about 1 hour.
2. Meanwhile, in a large bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir in boiling water until gelatin is dissolved. Add the pineapple, sugar, lemon juice and salt. Refrigerate until partially thickened, about 40 minutes.
3. In a large bowl, beat whipped topping mixes and milk until stiff. Fold into pineapple mixture.
4. Run a knife around sides and center tube of cake pan; remove cake from pan and cut into 1-in. cubes. Place half of the cake cubes in a 13x9-in. dish; top with half of the filling. Repeat the layers. Refrigerate for at least 1 hour.
5. Sprinkle with coconut. Cut into squares; top each with a cherry. Store in the refrigerator.