Tropical Angel Cake

Directions

1. 1
   slice cake in half horizontally and hollow out insides to make two 1-inch thick shells.
2. 2
   Spoon sherbet onto bottom shell and place other half of cake on top.
3. 3
   Poke holes on top of the cake with a fork and drizzle pineapple juice on top of cake.
4. 4
   Frost top and side of cake with cool whip.
5. 5
   Garnish with fresh fruit if desired.
6. 6
   Serve immediately or you may cover with plastic wrap, loosely, and freeze up to one week.