Angel Lush Cupcakes Recipes

ANGEL LUSH CUPCAKES

Steps:

• 1. HEAT oven to 375ºF.
• 2. PREPARE cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
• 3. MIX dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
• 4. TOP with berries
• 5. nutritional information per serving Calories 90 Total fat 0.5 g Saturated fat 0 g Cholesterol 0 mg Sodium 160 mg Carbohydrate 20 g Dietary fiber 0 g Sugars 18 g Protein 2 g Vitamin A 0 %DV Vitamin C 8 %DV Calcium 2 %DV Iron 0 %DV Healthy Living Information Low fat Carb Choices: 1 Diet Exchange 1 Starch Nutrition Bonus Feel good about serving these low-fat cupcakes to friends and family at your next gathering.

ANGEL LUSH CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package. Pour into 24 paper-lined muffin cups (Batter will nearly fill cups.) It is important to bake cupcakes immediately after filling muffin cups to prevent cupcakes from sticking to paper liners. Bake 26 minutes or until tops are light golden brown. Cool in pans 10 minutes, remove to wire rack. Cool completely.
• Mix dry pudding mix and pineapple in a medium bowl. Gently stir in Cool Whip; spread on cupcakes.
• Top with berries.
• ANGEL LUSH FILLED CUPCAKES: Use a small knife to cut "x" in top of each cooled cupcake. Spoon 1 tablespoon Cool Whip top mixture into center of each cupcake. Frost top with remaining Cool Whip mixture.

ANGEL LUSH WITH PINEAPPLE FROM DOLE®

Steps:

• Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

ANGEL LUSH WITH PINEAPPLE DOLE RECIPE

Steps:

• Mix pineapple and pudding in bowl. Gently stir in whipped topping.
• Cut cake horizontally into thirds.
• Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
• Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

ANGEL LUSH...MAKE IT YOUR WAY!

Steps:

• In a small bowl, beat pineapple and pudding mix until well combined. Fold in whipped topping. Chill until ready to assemble., To fill angel food cake, slice cake horizontally into three layers. Fill and top layers with filling. Top with berries., To fill individual sponge cakes, spoon filling into cakes and top with berries., For parfaits, layer cubed angel food cake, filling and 2 cups berries in 12 dessert glasses.

ANGEL FOOD PUDDING CAKE / ANGEL LUSH WITH PINEAPPLE

Steps:

• Slice cake into 3 rings, set aside.
• Stir dry pudding mix with reserved pineapple juice. Fold in pineapple, then whipped topping. Frost each ring top as you rebuild cake. Frost outside of cake with remaining mixture.
• Chill for 8 hours.