I got the idea to make pineapple fluff frosting after reading about
Pineapple Bliss Cupcakes from Gina's
Skinnytaste blog. And after my mother left about 6 ounces of pineapple cream cheese in my refrigerator. The only problem is that Rich really doesn't care for chunks of fruit in things. Instead of using the yellow cake mix Gina's recipe calls for, I decided to use an angel food cake I already had. Also I omitted the pineapple from the frosting. So my recipe was just one small jar of marshmallow fluff + about 6 oz. of pineapple cream cheese. I stored my dessert in the fridge.
Rich did like the frosting so next time I think I am going to sneak in some crushed pineapple. I also plan to use the yellow cake. The angel food cake plus the "fluff" was just too much fluff for me (Rich said it was perfect). I must say that in this case Gina's recipe looks very yummy. Next time I make a summer cake like this I believe I will use the Skinnytaste recipe.
This is when I started to get nervous. Thankfully the cakes did not overflow the pan and turned out ok.
Your angel food cake is down when the top turns golden and you see cracks in the top of the cake.
Frosting is one small jar of marshmallow fluff + 6-8 oz. of pineapple cream cheese. You may add one drained can of crushed pineapple if you like.
Chill the frosting and gently spread it over the completely cooled cake. Chill before serving. Store in the fridge.
