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Fruit Coupe Pudding Cake

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 cups lowfat milk
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon margarine
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon vanilla extract
  • 4 slices prepared angel food cake

What to Do

  1. 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.
  2. Stir in margarine, orange peel and vanilla extract. Spoon mixture into a bowl; cover and cool completely. Stir in fruit.
  3. Divide angel food cake between serving plates. Spoon fruit pudding over cake to serve.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 312
  • Calories from Fat 35
  • Total Fat 3.9g 6 %
  • Saturated Fat 1.1g 5 %
  • Trans Fat 0.8g 0 %
  • Protein 5.2g 10 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 3.8mg 1 %
  • Sodium 290mg 12 %
  • Total Carbohydrates 65g 22 %
  • Dietary Fiber 1.7g 7 %
  • Sugars 42g 0 %

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