- 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
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.