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Cherry Candle Cake

Holiday.Cook's picture
  Cherry angel cake mix 16 Ounce (1 Package)
  Canned crushed pineapple 20 Ounce (1 No 2 Can Or 2 1/2 Cup)
  Lime gelatin 1 Ounce (1 Package)
  Heavy cream 1 Cup (16 tbs)
  Green food coloring 3 Drop
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Red food coloring 3 Drop

Prepare batter from cake mix and bake in an ungreased 10-inch tube pan according to package directions.
Meanwhile prepare Pineapple.
Filling: Drain pineapple and add enough water to the syrup to make 1 3/4 cups.
Heat syrup mixture to boiling; add gelatin and stir until dissolved.
Chill till partially set; beat with rotary or electric beater till light and fluffy.
Fold in drained pineapple.
Whip 1 cup heavy cream; fold into gelatin mixture.
Tint pale green with food coloring.
Chill, stirring occasionally, until the mixture will mound when spooned.
To assemble cake: Cut cake crosswise in 3 equal layers.
Place bottom layer on serving plate; spread with half the gelatin mixture; add second layer of cake and spread with remaining gelatin; top with third cake layer.
Chill till filling is firm, 2 to 3 hours.
Just before serving, whip 1 1/2 cups heavy cream and tint pale pink with red food coloring; spread on top and sides of cake.
Trim cake with Gumdrop Bows.
Secure candle in center.

Recipe Summary

Preparation Time: 
5 Minutes

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4229 Calories from Fat 2109

% Daily Value*

Total Fat 238 g365.8%

Saturated Fat 148.7 g743.5%

Trans Fat 0 g

Cholesterol 822.1 mg274%

Sodium 3517.6 mg146.6%

Total Carbohydrates 501 g167%

Dietary Fiber 5.7 g22.7%

Sugars 300.4 g

Protein 37 g74.3%

Vitamin A 176.4% Vitamin C 6%

Calcium 81.1% Iron 1%

*Based on a 2000 Calorie diet

Cherry Candle Cake Recipe