Ingredients
  • 1 store-bought angel food cake
  • 1/2 cup vanilla yogurt
  • 1/4 cups crushed pineapple, drained
  • 4 pineapple rings
  • 4 maraschino cherries
  • Nutmeg, for garnish
Preparation

Slice (or rip) the angel food cake into 1x1 inch pieces and place into a mixing bowl. Add the yogurt and crushed pineapple, and lightly toss to combine.

Line a 6-ounce ramekin with plastic wrap. Place a pineapple ring into the bottom of it. Scoop 1/4 of the mixture into the ramekin. Using another ramekin press the cake mixture down into the ramekin.


Invert the cake onto a plate, remove the plastic wrap and place a cherry in the middle of the pineapple ring. Grate some nutmeg over the top and serve!

Repeat the process with the rest of the pineapple and cake mixture.