Angel Food Cake

Ingredients

• 1 (13 1/2 oz.) can pineapple tidbits; drained and syrup reserved
• 2 3/4 cups water
• 1 ((6 oz.) package strawberry gelatin
• 1 (9 inch) angel food cake
• 1 1/2 cups whipping cream
• 2 tablespoons sugar

Method 

Combine pineapple syrup with 1/2 cup water; heat to boiling. Add gelatin; stir to dissolve. Add remaining cold water; chill until thickened. Turn angel food cake upside down. Hallow out cake, leaving 2 inches of cake bottom and 1 inch rim around outer edge. Fill center with pieces of cake. Beat thickened gelatin until fluffy; chill until gelatin mounds. Carefully fold in drained pineapple; spoon into cake shell. Cover; chill 3 to 4 hours or overnight. Beat cream with sugar until stiff; spread around sides and over top of cake.

Yield: 12 servings

Submitted by Rebecca