Fruit Coupe Pudding Cake
- SERVES
- 4
Transform boring slices of angel food cake into a fruit-covered masterpiece! Fruit Coupe Pudding is a delicious topping to spoon over your favorite plain cakes!
What You'll Need
- 1 can (16 oz.) chunky mixed fruit in juice or extra light syrup, drained (reserve liquid)
- 1 1/2 cup lowfat milk
- 1/2 cup sugar
- 3 tablespoon cornstarch
- 1 tablespoon margarine
- 1 teaspoon grated orange peel
- 1/2 teaspoon vanilla extract
- 4 slice prepared angel food cake
What to Do
- In a medium saucepan, whisk together reserved fruit liquid, milk, sugar and cornstarch, stirring until cornstarch is completely dissolved. Then cook over a medium heat, stirring frequently until mixture boils and thickens. Remove from heat.
- Stir in margarine, orange peel and vanilla extract. Spoon mixture into a bowl; cover and cool completely. Stir in fruit.
- Divide angel food cake between serving plates. Spoon fruit pudding over cake to serve.