Heavenly Angel Cake Surprise

• 1 (14.5 oz.) pkg. angel food cake mix
• 1 (8 oz.) can crushed pineapple in juice
• 2 1/2 c. whipping cream
• 1/2 c. chopped maraschino cherries
• 1/4 c. toasted chopped almonds
• 1 Tbsp. sugar

1. Prepare cake according to package directions.
2. Drain pineapple well, pressing out excess juice with back of spoon.
3. Whip 1 cup cream.
4. Fold in pineapple, cherries and almonds.
5. Slice and reserve a 1-inch thick layer from top of cake.
6. Cut cake around outer sides and inner sides, leaving about 1-inch thick border. Remove inside cake with hands; break in chunks.
7. Fold into pineapple cream.
8. Spoon pineapple mixture into cake hollow.
9. Cover cake with reserved top.
10. Whip remaining cream with sugar.
11. Spread over cake.
12. Refrigerate 2 hours or overnight.
13. Makes 8 to 10 servings.

angel food cake mix, pineapple, whipping cream, maraschino cherries, almonds, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814105 (may not work)