30 Desserts You Can Make with Angel Food Cake
This wonderful dessert may be made in a short amount of time. Try experimenting with different types of quick pudding or ice cream toppings to customize this cake to your family’s taste preferences. — Milwaukee, Wisconsin is home to the Taste of Home Test Kitchen. 2/25
This wonderful dessert may be made in a jiffy. It is simple to create. Try multiple types of instant pudding or other ice cream toppings to customize this dessert to your family’s tastes. — Milwaukee, Wisconsin’s Taste of Home Test Kitchen 2/25
Angel Strawberry Dessert
This delightful dessert may be made in a jiffy. Try multiple types of instant pudding or other ice cream toppings to customize this dessert to your family’s preferences. — Milwaukee, Wisconsin is the location of the Taste of Home Test Kitchen. 2/25
Peach Melba Trifle
This lovely dessert is especially delicious on a hectic day since it can be prepared ahead of time. If you don’t have any fresh peaches on hand, substituting three cups of canned peaches will work just as well. —Christina Moore, Casar, North Carolina, United States of America 5/25
Blueberry Lemon Trifle
An invigorating lemon filling and fresh blueberries add a splash of color to this bright and cheery dessert treat. You won’t have to bother about preheating the oven for this trifle because it doesn’t require baking. — Ellen Peden of Houston, Texas, submitted this entry. 6/25
Caramel FluffToffee Trifle
That you only need five ingredients to put together this gorgeous dessert makes it all the more appealing! Dan Anderson lives in the town of Pleasant Prairie in the state of Wisconsin. 7/25
Lime Angel Food Cake
A store-bought angel food cake was transformed into this wonderful treat for my husband’s family reunion with a delicious lime cream icing topped with toasted coconut, which I made from scratch. It was a huge success! Nancy Foust of Stoneboro, Pennsylvania, contributed to this article. 8/25
Strawberry Banana Trifle
A store-bought angel food cake was transformed into this wonderful treat for my husband’s family reunion with a delicious lime cream icing topped with toasted coconut, which I made for them. Everyone embraced it enthusiastically. Nancy Foust of Stoneboro, Pennsylvania, contributed to this article. 8/25
Blueberry Angel Dessert
Utilize angel food cake, pie filling, and whipped topping to create a light and attractive dessert that will not require you to spend a lot of time in the kitchen. It’s the ideal way to cap off a summer dinner. —Carol Johnson of Tyler, TX 10/25
Apple-Spice Angel Food Cake
I dressed up an angel food cake mix with almonds, spices, and applesauce to create a simple and light dessert that was quick and easy to make. I top it with a dollop of whipped topping that has been combined with a half cup of sour cream before serving. The writer, Joan Buehnerkemper, lives in the town of Teutopolis, Illinois. 11/25
Lemon Angel Cake Bars
This recipe was given to me by a neighbor many years ago, and it has been in my taste rotation ever since. It may be prepared ahead of time and feeds a large number of people, making it ideal for parties and potlucks. California’s Marina Castle is located in Canyon Country. 12/25
Pineapple Orange Trifle
When my guests arrive at my holiday table, they are pleasantly pleased to discover this beautiful trifle.
Every mouthful is flavored with coconut, pineapple, and mandarin oranges, giving it a tropical flavor. — Renee Schwebach of Dumont, Minnesota, is a writer. 13/25
Rainbow Sherbet Angel Food Cake
It’s a dessert that practically jumps off the plate! I like to make this simple cake even more visually appealing by coloring the whipped cream sometimes. You may use any sherbet flavor combination that you choose. —Bonnie Hawkins from Elkhorn, Wisconsin 14/25
The word “pop” comes to mind while describing this dish. I occasionally color the whipped cream to make this simple dessert even more visually appealing. You may use any sherbet flavor combination that you want to create. —Bonnie Hawkins of Elkhorn, Wisconsin — 14/25
Grilled Angel Food Cake with Fruit Salsa
Angel food cake is my go-to treat when I need something quick. Preparing the fruit salsa ahead of time will save time when it comes to grilling the cake. —Glorimar Jimenez from Indianapolis, Indiana. 16/25
Angel Berry Tunnel Cake
Angel food cake is my go-to treat when I’m in a hurry. Toss up the fruit salsa ahead of time and grill the cake. —Glorimar Jimenez, from Indianapolis, Indiana. 16/25
Mango Sorbet Dessert
An all-around fantastic dessert recipe that is simple to make and rich with fruity taste is provided here. Katie Rose from Pewaukee, Wisconsin, contributed to this article. 18/25
Strawberry Angel Trifle
When I take this visually appealing and delicious trifle out of the refrigerator, I always receive praises. Not only can it feed a large number of people well, but I can prepare it ahead of time as well. — Fortress Fraser, British Columbia resident Lucille Belsham shares her story. 19/25
Lemon Custard Cake
This custard cake recipe was passed down to me by my grandmother and is perfect for when unexpected guests come to visit. It’s a refreshing, creamy treat that tastes like you put effort into it. Sue Gronholz, of Beaver Dam, Wisconsin, sent the following response: 20/25
Chocolate Angel Cupcakes with Coconut Cream Frosting
Make these delightful, frosted chocolate cupcakes that are ready in minutes to serve as a sweet treat to accompany any dinner. The mouth-watering taste contains far fewer calories and fat than typical sweets! — Mandy Rivers is a resident of Lexington, South Carolina. 21/25
Chocolate-Filled Cherry Angel Cake
Easy to prepare frosted chocolate cupcakes, these cupcakes will brighten up any dinner in minutes. The mouth-watering taste contains far fewer calories and fat than typical sweets. — Mandy Rivers of Lexington, South Carolina, was born and raised in Lexington. 21/25
Chocolate Pineapple Trifle
This is the dessert that we enjoy on Christmas Day. I’ll occasionally serve individual servings in stemmed goblets to create an impressive holiday presentation. —Gloria Vrabel of Webster, Massachusetts says: 23/25
Chocolate-Raspberry Angel Food Torte
Presented here is a traditional angel food cake, decked out for the holidays. This no-fuss torte looks and tastes just as good as it looks. — Lisa Dorsey of Pueblo, Colorado, contributed to this article. 24/25
Apricot-Raspberry Angel Torte
The fact that you used a premade angel food cake and canned pie filling to produce this stunning torte will be completely unknown to your guests. The addition of fresh raspberries gives the dish a home-cooked appearance. Shelby Township, Michigan resident Sally Sibthorpe 25/25
Peanut Butter Cup Trifle
This dish is made extremely easy by the use of only five components.
Chocolate jimmies may also be used to give a little additional flair to your dessert. Mr. Chris Nelson, from Decatur, Arkansas The original publication date was October 12, 2018.
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Transform Boxed Angel Food Cake Mix Into These Heavenly Desserts
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Heavenly Peaches and Cream
Steven Karl Metzer’s full name is Steven Karl Metzer There are three components to this delicacy, which are peaches and cream, upside-down cake, and angel food cake mixed together. As a result, the final product is just sublime. In a baking pan, bake the peaches on the bottom until they are soft and the brown sugar and liquids have caramelized while the angel food cake bakes on top. The final cake is inverted immediately after it has been removed from the oven and topped with freshly whipped cream once it has cooled completely.
Bake for 35-40 minutes at 350°F.
In order to make the cake
- Peaches (111.2 lbs., peeled and cut into 12-inch wedges)
- 3 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 12 teaspoon cinnamon
- 1 (16-ounce) box angel food cake mix
- 114.4 cups milk
For the icing on the cake
- The topping will be made from scratch.
In order to make the cake
- Preheat the oven to 350 degrees Fahrenheit. Prepare a 9-inch-by-13-inch baking pan by lining the bottom with parchment paper and setting it aside. In a large mixing basin, combine the peaches, sugar, cornstarch, and cinnamon. Set aside after mixing until everything is well mixed and coated. In a large mixing basin, combine the cake mix and milk. With an electric mixer set on low speed, whip until the ingredients are well blended and smooth — approximately 30 to 45 seconds total. Continue to whip on high speed for 1 to 112 minutes after increasing the speed gradually. Spread the peach mixture in an equal layer in the prepared pan. Place the angel food cake batter on top. Bake for 35 to 40 minutes, or until the cake has firmed and turned brown in color. Remove the baking sheet from the oven and flip it onto a serving tray to cool. Allow the cake to cool completely before removing the parchment paper.
For the icing on the cake
- Heavy cream, sugar, and vanilla extract should be combined. To make medium-sized peaks, whip the mixture with an electric mixer on medium-high speed until it forms. Serve the cake immediately after it has been allowed to cool. Refrigerate leftovers with a loose-fitting lid for a few days.
Chocolate and Caramel Angel Food Cake
Steven Karl Metzer’s full name is Steven Karl Metzer When I first started experimenting with angel food mix, I discovered that it was a little too sweet. The addition of cocoa powder looked like an excellent approach to reduce the sweetness a little. In addition, it necessitated the creation of a chocolate angel food cake. In addition, coffee is used in the recipe, which makes a significant difference in terms of boosting the chocolate flavor. Cake is completed with a simple caramel glaze and sprinkled with bittersweet chocolate chips on top, which makes for a beautiful presentation.
When it comes to baking, there are a few things to remember:
- It is not necessary to oil the angel food cake pan. In order for the cake to climb, the edges of the cake must stick to the walls. Invert the angel food cake as soon as it comes out of the oven when it has finished baking. Gravity assists the cake in continuing to build up after it has been removed from the oven. Most angel food cake pans are equipped with “feet” to hold them elevated during the inversion process. It’s important not to undercook the angel food cake. It is possible for the cake to collapse if it is not thoroughly baked. When the angel food cake springs back to the touch, it is finished.
The angel food cake pan should not be greased. In order for the cake to climb, the edges of the cake must stick to the walls; Instantaneously after taking it from the oven, invert your angel food cake. Even after it has been removed from the oven, gravity aids in the continuation of the cake’s setting up. In order to protect the angel food cake pans from falling over during the inversion, most of them are equipped with “feet.” It’s important not to overcook the angel food cake! It is possible for the cake to collapse if it is not thoroughly baked.
In order to make the cake
- 1 box angel food cake mix (16 ounces)
- 113 cups freshly brewed coffee, served at room temperature
- 13 cup chocolate powder
In order to make the drizzle topping
- Sugar 1 cup salted butter 4 tablespoons condensed milk 1 can sweetened condensed milk 12 cup chopped bittersweet chocolate
In order to make the cake
- Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the cake mix, cocoa powder, and coffee. Stir with a low speed electric mixer until everything is blended and smooth, approximately 30 to 45 seconds. Increase the speed of the mixer gradually until it reaches high speed and whip for another 1 to 112 minutes. In a 9-inch angel food cake pan, spread the batter and bake for 35 to 45 minutes, then remove from the oven and invert immediately. Allow the cake to cool in the pan for at least one hour before serving. Remove the pan from the heat and set it aside to cool fully.
In order to make the drizzle topping
- In a saucepan, combine the sweetened condensed milk and the sugar. Bring the mixture to a boil, stirring constantly. Allow the mixture to boil for 1 minute, then decrease the heat to low and continue to cook for 4 to 5 minutes, stirring often. Remove the pan from the heat and whisk in the butter. Allow the caramel to cool for around 10 minutes before drizzling it over the cake and topping it with chopped chocolate.
Tropical Mousse Cake
Steven Karl Metzer’s full name is Steven Karl Metzer Perhaps since I’m a sucker for tropical flavors and this cake oozes with island sensations, this may be my personal favorite of the three recipes I’ve tried. Pineapple, mango and coconut are among the many flavors that make up this light and fluffy dessert. Because of its light and airy structure, angel food cake makes an excellent foundation for this mousse cake. The cake is constructed with orange juice as the liquid, and it is baked in normal 9-inch cake pans after it has been assembled.
Once the cakes have been allowed to cool, they are sliced into layers and sandwiched together with a delectable mango mousse. Preparation time is 45 minutes. 30 to 35 minutes in the oven is recommended. 12 gallons of product.
In order to make the cake
- 11 3 cups orange juice
- 1 (16-ounce) package angel food cake mix
11 3 cups orange juice, 1 (16-ounce) package angel food cake mix
- 13-cup mango puree, 12-cup sugar, 14-cup pineapple juice, three egg yolks, three teaspoons coconut oil and 212-cup heavy cream
For the icing on the cake
- One and a half cups powdered sugar, three tablespoons pineapple juice, twelve cups shredded coconut, and one cup various fruit
In order to make the cake
- Preheat the oven to 350 degrees Fahrenheit. Prepare two 9-inch cake pans by lining the bottoms with parchment paper and setting them aside
- Combine the cake mix and orange juice in a large mixing bowl. Whip on low speed with an electric mixer for 30 to 45 seconds, or until the mixture is smooth and well-combined. Increase the speed of the mixer gradually until it reaches high speed and whip for another 1 to 112 minutes. Pour the batter into the cake pan that has been prepared. Preheat the oven to 300°F (150°C). Remove from the oven and invert onto a wire rack as soon as possible. Allow cakes to cool fully before removing them from the parchment paper. Preparation: Cut each cooled cake layer in half with a serrated knife to form four cake layers and set the cake layers aside
In order to make the mousse
- In a double boiler set over a pot of simmering water, combine the mango puree, sugar, pineapple juice, and egg yolks. Pour in the milk and whisk continually until the mixture thickens, approximately 10 to 12 minutes
- Remove the pan from the heat. Pour in the coconut oil. Stir until the chocolate is melted and the ingredients are completely mixed. Remove from the heat and allow it cool to room temperature. (Transfer to the freezer, stirring often to ensure that the cooling process is expedited.)
- To get medium peaks in the cream, use an electric mixer to whip it for about 2 minutes on medium speed. 1/3 of the whipped cream should be folded into the mango mixture. Gently fold in the remaining whipped cream
- Place 1 cake layer on a serving tray. Repeat with the remaining cake layers. Place approximately one-third of the mango mousse mixture on top. After smoothing the surface with a spatula, apply a second coat of paint. Repeat the process, stacking cake and mousse before finishing with cake. Put the dish in the refrigerator while you prepare the topping.
For the icing on the cake
- Combine powdered sugar and pineapple juice in a large mixing bowl until well blended and smooth. Pour the sauce over the cake. Using a spatula, smooth and spread the cake
- Garnish with coconut and fresh fruit, if desired. Serve immediately after refrigerating for at least 1 hour.
Combine powdered sugar and pineapple juice in a large mixing bowl until completely smooth and totally blended. Pour the glaze over the top of the cake and let it set. To smooth and spread the cake, use a spatula. To decorate, sprinkle coconut and fresh fruit on top of it. Preserve in the refrigerator for at least 1 hour before serving;
How to Make Pineapple Angel Food Dump Cake
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated Fat 0g||0%|
|Dietary Fiber 1g||5%|
|Total Sugars 10g|
|Vitamin C 7mg||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. The recipe for this angel food cake just calls for two ingredients: an angel food cake mix and a can of crushed pineapple. It’s almost impossible to go wrong with something as simple as this. Angel food cakes are so named because they are often produced from egg whites and have a delicate texture, which means they are naturally low in fat and light and fluffy to begin with (aka the “food of the angels”).
They couldn’t possibly be any simpler.
Many theories exist about who invented angel food cake, also known as ice cream cake, and how it came to be (a Pennsylvania Dutch wedding cake).
The addition of pineapple to this pineappleangel fooddump cake elevates it above the ordinary, but if you’re feeling adventurous, feel free to try with other canned fruits as well, such as chopped peaches, pears, or even fruit cocktail.
- 1 (20-ounce) cancrushed pineapple
- 14 1/2 ounces angel food cake mix
- Cooking spray
- Gather all of the necessary components. The Spruce / Julia Hartbeck
- The Spruce / Julia Hartbeck Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the cake mix and the pineapple. The Spruce / Julia Hartbeck
- The Spruce / Julia Hartbeck Pour into a 13 x 9-inch baking pan that has been gently oiled. Don’t be startled if the mixture becomes frothy. The Spruce / Julia Hartbeck
- The Spruce / Julia Hartbeck Bake for about 20 minutes, or until the top is brown and the center bounces back when lightly touched in the centre of the oven. The Spruce / Julia Hartbeck
- The Spruce / Julia Hartbeck
- This is a simple cake, but you can dress it up a little by dusting it with confectioners’ sugar before serving it if you want to make it more festive.
How to Store and Freeze Pineapple Angel Food Dump Cake
If you store it at room temperature in a covered container for three or four days, it will stay moist and delicious. It is possible to freeze leftover cake for up to three to six months if it is covered tightly in plastic wrap or foil. To make it more convenient, you may store the cake in separate pieces, and then just take out what you need when you need it. In a low oven (300 F to 325 F), defrost the cake for 10 to 15 minutes each slice, or longer if you’re baking the entire cake. Rate This Recipe is a must-try.
It’s hardly the worst case scenario.
I’m a fan, and I’d suggest it.
20 Desserts With Store-Bought Angel Food Cake
Angel Food TrifleImage courtesy of LelaA store-bought angel food cake is a fantastic and flexible ingredient. You may eat it plain or dress it up with whipped cream and fresh fruit, or you can use it to add a little of light and fluffy texture to your next quick dessert recipe.
There’s something for everyone in this collection of our finest angel food desserts, from stunningly lovely trifles you can whip up with just a few readily available ingredients to easy-to-prepare cakes that are perfect for your next occasion.
On a white dish, a half-round white cake with coconut is shown. Photograph courtesy of lastingfaces With its snowball-like appearance, this no-bake, coconut-covered cake is excellent for all of your winter events — but you’ll want to eat it all year long. Advertisement Advertisement
Easy Butterfinger Cake
This very simple trifle is made using your favorite crunchy candy bar and is ready in minutes. “Some other recipes on the internet ask for pudding mix, and you can find them here. Avoid them and instead create this one “kristenbray, one of the reviewers, states This very simple trifle is made using your favorite crunchy candy bar and is ready in minutes. “Some other recipes on the internet ask for pudding mix, and you can find them here. Avoid them and instead create this one “kristenbray, a reviewer, states
Super-Easy Strawberry Shortcake
For the rest of you, things don’t get much easier than this. The following is less of a recipe and more of an assembly guide, although you are under no need to inform your visitors of this. For the rest of you, things don’t get much easier than this. The following is less of a recipe and more of an assembly guide, although you are under no need to inform your visitors of this. Advertisement
The ingredients for this bread pudding-inspired dessert are as simple as they are delicious: angel food cake, milk, two packages of instant pudding mix, and Butterfinger candy bars. The ingredients for this bread pudding-inspired dessert are as simple as they are delicious: angel food cake, milk, two packages of instant pudding mix, and Butterfinger candy bars.
Angel Food Trifle
Trifle with Angel FoodCredit: Lela Fruity trifle mixed with light ingredients such as skim milk, fat-free and sugar-free vanilla pudding mix, and light whipped topping makes for a refreshing summer dessert.
Rainbow Sherbet Cake
This show-stopping cake is much simpler to create than it appears on the outside. Simply layer sliced angel food cake with three different flavors of sherbet, then top with a container of frozen whipped topping (that has been thawed). This show-stopping cake is much simpler to create than it appears on the outside. Simply layer sliced angel food cake with three different flavors of sherbet, then top with a container of frozen whipped topping (that has been thawed). Advertisement Advertisement
Strawberry Angel Food Dessert
Strawberry Angel Food Dessert (photo courtesy of pleasantonk.com) This tiered dessert can be assembled in 15 minutes with only six readily available ingredients, making it an excellent last-minute party meal.
Angel Food Refrigerator Cake
Image courtesy of pleasantonk.com. Strawberry Angel Food Dessert Using only six readily available ingredients, you can whip up this tiered dessert in about 15 minutes, making it the ideal last-minute party dessert dish.
Strawberry Shortcake Punch Bowl Cake
Recipe courtesy of WestCoastMom for Strawberry Shortcake Punch Bowl Cake This low-maintenance trifle does not necessitate the use of a decorative dish.
“I prepared this last night for a coworker’s birthday today,” writes reviewer Barbara L. “It was delicious and easy to make.” “Everyone is clamoring for the recipe!” Advertisement
Italian-Style Strawberry Shortcake
Strawberry Shortcake in the Italian Style Photograph courtesy of Karen Ferrara Mascarpone cheese gives this Italian-style dessert a luscious richness that is hard to resist. You may serve it in a conventional trifle bowl or in individual-sized pairfait glasses, according on your preference.
Easy No-Bake Strawberry Ice Cream Cake
Bibi’s Easy No-Bake Strawberry Ice Cream CakeAngel food cake covered with strawberry ice cream is simply delicious.Credit: Bibi’s Easy No-Bake Strawberry Ice Cream Cake Decorate the top of the cake with strawberries and mint leaves for a stunning, summer-appropriate look.
Strawberry Shortcake with Balsamic
Strawberries and Cream with Balsamic Vinegar Image courtesy of SunnyDaysNora A pleasant surprise at the end of summer, which everyone will appreciate. Simply grill your angel food cake pieces, then top them with strawberries marinated in balsamic vinegar and black pepper, and you’re done. Advertisement
Black Forest Angel Food Cake
Simple ingredientsmdash; such as store-bought angel food cake, canned cherry pie filling, instant pudding mix, and a container of frozen whipped toppingmdash; make this cake as simple to assemble as it is delicious to eat. Simple materials, such as store-bought angel food cake, canned cherry pie filling, instant pudding mix, and a package of frozen whipped topping, allow you to prepare this cake in less time and with less effort than you may think!
Cherries in the Snow Cake
Having trouble deciding between cake and pudding? Try this delectable mash-up of angel food cake, cream cheese, cherry pie filling, and whipped topping, which is created using a mix of ingredients. Having trouble deciding between cake and pudding? Try this delectable mash-up of angel food cake, cream cheese, cherry pie filling, and whipped topping, which is created using a mix of ingredients.
Outrageous Lemon Berry Trifle
Insanely Delicious Lemon Berry Trifle Photograph courtesy of nantothedob This light and refreshing dessert is ideal for any outdoor gathering during the warmer months. Reviewer Mother Ann notes that the lemon pudding imparts a “very delicate lemony taste,” which contributes to the dessert’s lightness. Advertisement
Easy Pistachio English Toffee Ice Box Cake
Easy Pistachio English Toffee Ice Box CakeCredit: BrookeKids will enjoy assisting you in the preparation of this wonderfully simple dessert that requires just five simple ingredients. The reviewerhollywood2169.com says it was “very simple and fast.” “This is a fantastic cake to make up before supper and devour over a few evenings!”
Heavenly Raspberry Dessert
According to Jody, the inventor of the dish, this “beautiful summertime cake” is made from an old family recipe. If you don’t care for raspberries, you can substitute strawberries for them. According to the recipe’s originator, Jody, this “beautiful summertime cake” is made from an ancient family recipe. If you don’t care for raspberries, you can substitute strawberries for them.
Flower Garden Cake
At any picnic or potluck, this retro dessert will be a welcome addition. Cherries, canned pineapple chunks, and gelatin are all deliciously nostalgic ingredients that will appeal to a wide range of palates.
At any picnic or potluck, this retro dessert will be a welcome addition. Cherries, canned pineapple chunks, and gelatin are all deliciously nostalgic ingredients that will appeal to a wide range of palates. Advertisement
Here’s a dessert that can be made ahead of time and is simple to put together before your next big gathering. This dish comes together quickly, but be sure to give it enough time to chill completely. Photograph courtesy of Leah24 Here’s a dessert that can be made ahead of time and is simple to put together before your next big gathering. This dish comes together quickly, but be sure to give it enough time to chill completely.
Canada Day Three Berry Trifle
An easy-to-prepare dessert for your next big gathering, this recipe may be made ahead of time. This dish comes together quickly, but make sure you give it enough time to chill completely. Leah24 has provided the image. An easy-to-prepare dessert for your next big gathering, this recipe may be made ahead of time. This dish comes together quickly, but make sure you give it enough time to chill completely.
Angel Food Cake prepared from scratch (photo courtesy of Kendra)Advertisement
Angel Food Cake Mix Recipes
We’ve gathered a collection of creative and unique angel food cake mix recipes that go much beyond the standard! Despite the fact that you’ve merely combined the contents of the box with water, there are SO many more angel food cake mix recipes you should experiment with. (There are affiliate connections on this page.) From there, we have a slew of alternative simpleboxed cake mix recipes to choose from.
What to do with angel food cake mix
Have you ever cooked a dessert recipe that called for angel food cake mix? If so, what was it?
- It is my all-time favorite cake, and it is really flexible, as you will see in the recipe below
- Allow us to share a few of our favorites with you:
To begin, you will want a few cartons of angel food cake mix, which is self-explanatory.
Angel food cake recipes
- Angel food cake in a mug is a wonderful treat to prepare when you only want something tiny, and it’s low in calories as well because it’s only a cup full
- Angel food cake made in the Instant Pot is ideal if you’re a fan of your pressure cooker like I am.
This recipe for pineapple angel food cake is light and fluffy, with a hint of tropical flavor in the background.
- This easy peach angel food cake recipe just calls for two ingredients and is a terrific last-minute treat. With only three ingredients, this chocolate angel food cake is really delicious.
The fact that chocolate is our thing means that this is definitely our favorite angel food cake mix recipe. Have you ever tried your hand at making angel food cake mix cookies? You certainly can! What a fantastic fat-free dessert concept, don’t you think?
- The fact that chocolate is our thing makes this one of our favorite angel food cake mix recipes. Is it anything you’ve tried to make using angel food cake mix? Of course it is possible. What a fantastic fat-free dessert concept, don’t you think?!
- Not many people are aware that you can also bake angel food cake cookies.
Pumpkin angel food cake is one of my faves since it is still light and fluffy while still including a hint of pumpkin, which is one of my favorite Fall flavors!
- Angel food cake with lemon curd for all of you lemon enthusiasts out there
- This angel food cake rollcould be flavored with a number of fruits and tastes
- Nevertheless, Strawberry angel food lush is a popular dish at potlucks
- Angel food cake made with soda
- There are many distinct variations of this dessert. Late-night treats such as angel food cake in a cup are among my favorites.
Cake in a mug (of any sort) can be created in any taste, even if you have never done it before. Of course, we like plain, and strawberry was a fun way to spice things up a little, but you could also use chocolate instead. The recipe for this is one of my favorite late-night snacks, and it takes less than a minute to prepare.
Heaven on Earth Cake
Angel food cake is a delicious treat that lives up to its name. Heaven on Earth Cakecombines angel food cake with sweet cherries and creamy vanilla pudding to create an out-of-this-world summer treat that will leave you begging for more. Have you tried my Angel Food Cakerecipe yet? If not, you should. It was impossible for me to resist going one step further with this angel food cake dessert after preparing the cake a couple of weeks earlier.
You’ll understand why I refer to it as “Heaven on Earth” cake when you’ve had a bite of it! This cold treat is a combination of cherry pie, cake, and pudding, and it is utterly irresistibly delicious.
What is Heaven on Earth Cake?
Angel food cake is a delectable treat that lives up to its moniker. Heaven on Earth Cakecombines angel food cake with sweet cherries and creamy vanilla pudding to create an out-of-this-world summer treat that will leave you begging for more. Yet to make Angel Food Cake using my recipe, have you tried it yet? It was impossible for me to resist going one step further with this angel food cake dessert after preparing the cake a couple of weeks ago. You’ll understand why I refer to it as “Heaven on Earth” cake when you’ve had a taste of it.
How to make Heaven on Earth Cake
This delectable delicacy is made using angel food cake and a can of cherry pie filling as the base. You may either create your own angel food cake from scratch or purchase one from a bakery in your local grocery shop to save time. Cut the cake into cubes, then put the cubes in the bottom of a cake pan to create a layer of cake pieces. Place some cherry pie filling on top of the angel food cake cubes, then continue the process with the remaining angel food cake cubes and pie filling. It’s time to prepare the pudding layer!
- Instead of using quick pudding mix, I used sour cream in addition of the milk, which I had on hand.
- Pour the creamy pudding on top of the entire cake and spread evenly.
- Use all of your self-control to refrain from digging into the cake right immediately, and then place it in the refrigerator to cool for at least 4 hours before cutting into it.
- I can’t seem to get enough of the combination of cherry and almond flavors, so I shaved some slivered almonds on top of the cake before ladling it into serving plates to make it more festive.
- It’s really simple.
- Several Cherry Desserts are available, including Cherry Almond Hand Pies and Cherry Almond Braid.
How to serve the cake
The cool whip, cream, and rich cherry filling in this cake need the use of a large serving spoon to scoop the cake into bowls or onto individual plates. Arrange your angel food cake dessert in a trifle pan for an attractive and striking presentation! Everything about it is so gorgeous on the dessert table.
Do you not have a good sensation about the cherry almond stuff today? You can simply transform this simple summery dessert into a lemon lover’s dream with a few simple ingredients. I’m sure you’re all aware that I can’t get enough lemon sweets at this time of year, so I had to try a citrus variation of this dish as well. Simply replace the almond extract in the filling with a teaspoon of freshly squeezed lemon juice to create an alemon angel food cake dessert!
Lemon pie filling or homemade lemon curd are both excellent pairings for this recipe. Other excellent pie fillings to experiment with as an alternative for cherry include:
Cool whip may be substituted with homemade whipped cream in this cake if you don’t have any on hand or choose not to use it.
Can this be made in advance?
Yes! My favorite way to eat this cake is after it has had a chance to cool in the refrigerator. Preparation can be done the night before and let to set in the refrigerator overnight to save time.
MoreEasy Dessert Recipes
- Recipes for Not Yo Mama’s Banana Pudding, Rice Pudding, Blueberry Cheesecake, Orange Poke Cake, and JELLO Poke Cake are all available.
Angel food cake is a delicious treat that lives up to its name. Heaven on Earth Cakecombines angel food cake with sweet cherries and creamy vanilla pudding to create an out-of-this-world summer treat that will leave you begging for more.
- 1 angel food cake that has been made
- 1 packet of angel food cake (3.4 oz) 1 box instant vanilla pudding mix
- 1 12 cups milk
- 1 cup sour cream (or plain greek yogurt)
- 12 tsp almond extract
- 1 can (20 oz) cherry pie filling
- 1 container instant vanilla pudding mix
- 1 container instant vanilla pudding mix (8 oz) Cool Whip
- 1 tablespoon almond pieces, toasted (optional)
- 1 cup strawberries
- Preparing the Angel Food Cake 1 package of Angel Food Cake 1 package of Angel Food Cake (3.4 oz) In a large mixing bowl, whisk together the instant vanilla pudding mix, 12 cups milk, 1 cup sour cream (or plain greek yogurt), 12 teaspoons almond extract, 1 can (20 oz) cherry pie filling, and 1 container (or more) whipped topping (8 oz) 1 tablespoon toasted almond pieces (optional)
- Cool Whip
- If you prefer a lemon taste, use 1 teaspoon fresh lemon juice for the almond extract. By adding a different pie filling, you may change up the flavor. Instead of Cool Whip, make your own handmade whipped cream.
1Serving Size (in grams): Calories:120 6 g of total fat 3 g of saturated fat 0 g of Trans Fat 2 g of unsaturated fat Cholesterol:14mg Sodium:183mg Carbohydrates:15g Fiber:0g Sugar:10g Protein:2g *Nutrition facts are an estimate and are not guaranteed to be correct in all cases. If you want specific diet recommendations, please consult with a qualified dietician. This is one homemade treat that everyone can prepare because it is created with readily available components. For dessert tonight, dress up your angel food cake to taste like a slice of “paradise on earth!” **Disclosure of Affiliate Relationships: There may be affiliate links in this content.
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Heavenly Blueberries and Cream Angel Food Cake Dessert
Home»Recipes»Desserts» Dessert: Angel Food Cake with Blueberries and Cream (Delicious). This exquisite blueberry angel food cake dish is both light and delectably tasty. Simple to prepare, it is the ideal way to cap off any dinner! This delectable little delicacy is exactly what it sounds like. Heavenly. In addition, it’s fluffy. In addition, it’s creamy. It’s a sloppy mash of bliss on a platter, with a sweet and tart balance. And, because it is so light and sweet, this blueberry angel food cake dessert is the ideal way to round out any meal or celebration (fantastic for a potluck or for when you have company over for dinner).
This dessert is easy, quickly, and easily convertible to any different flavors.
This dish is surprisingly easy to create, and it all starts with.you guessed it.angel food cake as the base.
Store-bought vs homemade angel food cake
You may use the following ingredients to make this blueberry angel food cake dessert:
- Angel food cake mix, angel food cake prepared at a supermarket, angel food cake made from scratch
Whatever method you pick, use it with confidence and don’t look back again. The angel food cake from a box (literally my mother’s favorite cake ever) was a staple of my childhood, and I have absolutely no qualms about declaring that it is actually better than handmade angel food cake. Please do not abandon a cooked cake mix angel food cake that I have prepared for a significant occasion. It’s not going to end nicely. However, I can also provide a high endorsement to this very quick homemade angel food cake recipe that I found online.
It does not ask for cake flour, and it offers an insanely delicious chocolate version as an alternative to it.
A creamy combination of half-and-half (or evaporated milk), sugar, and cream cheese is slathered over the enticing cake pieces.
There is no need to be concerned about the crumby parts creating small glumps here and there. Everything will work out in the end. Moreover, as long as you are mixing it slowly and as unaggressively as possible, the cake will hold up well.
Trifle dish or not?
The first time I shared this recipe with you, I was all about layering the creamy angel food cake cubes with the blueberries and cream in a beautiful trifle dish, which I thought was a great idea back then. And I continue to do so. Sometimes. But most of the time, I use a standard 9×13-inch baking pan. Not only does it make the dessert a bit more practical, but it also makes the layers thinner, which makes serving it a lot more convenient. You may use a trifle dish for a very attractive presentation, a 9X13-inch (or slightly smaller) baking pan, or even simply a glass bowl for this recipe.
It’s easy to put together!
I like to put the dessert in the refrigerator a few hours before serving it.
Variations on the blueberry theme
There are an infinite number of taste combinations. Simply reading through the comment thread can provide you with some inspiration! A large number of readers have:
- Instead of blueberries, I used raspberries, blackberries, peaches, cherries, or strawberries (or frozen mixed berries) in place of the homemade fruit filling
- I used canned pie filling for the handmade fruit filling
- Used blueberries and strawberries to create a red, white, and blue variant for patriotic occasions
- Increased the amount of fruit filling by half to get a greater fruit-to-cake ratio
A variant I prepared this summer used thislemon yogurt bread in lieu of the angel food cake, and raspberries in place of the blueberries (everything else remained the same, including the creamy filling, whipped cream, and the rest of the fruit filling components). Oh.my.goodness. It was really fantastic. If you haven’t had the pleasure of tasting this delectable blueberries and cream angel food cake delicacy, I believe it is past time. It’s delectable, and it’s one of my all-time favorite sweets!
Heavenly Blueberries and Cream Angel Dessert
- Yield:12servings Preparation time: 2 hours and 30 minutes Cooking Time: 10 minutes Time allotted: 2 hours 40 minutes
Blueberry Filling (see note):
- Fresh or frozen blueberries, 2 teaspoons (27 grams) granulated sugar, 2 teaspoons (18 grams) cornstarch, and 14 cup cold water are all you need to make this delicious dessert. 1/2 to 1 tablespoon of freshly squeezed lemon juice is recommended.
Cake and Cream:
- 1 angel food cake, cut into 1-inch cubes (see note)
- 1 pound angel food cake (see note)
- Light or normal cream cheese, melted to room temperature (16 ounces/4544 g)
- Two and a half cups half-and-half or evaporated milk
- Two and one-third cups (141g) granulated sugar
- 3 tablespoons (22 grams) powdered sugar
- 1 12 cups heavy cream
- For the blueberry filling, mix the blueberries, sugar, cornstarch, water, and lemon juice in a medium saucepan over medium heat. Continue to boil, stirring often, until the mixture has thickened, perhaps 5 minutes more or so. Remove the pan from the heat and allow it to cool to room temperature before serving. For the cake and cream layer, combine the cream cheese, half-and-half or evaporated milk, and sugar in a blender or with an electric mixer (handheld or stand mixer) until smooth and creamy, about 2-3 minutes
- Set aside. If you used a blender, transfer the mixture to a mixing basin. Fold in the angel food cake cubes until well combined. Keep in mind (as stated in the note below) that depending on the size of the cake, you may not be able to utilize all of the cake cubes. Continue to add cake cubes until they are completely covered in a thick layer of cream
- The whipped cream should be made by beating together the heavy cream and powdered sugar until soft peaks are formed. Assemble the trifle by spreading half of the angel food cake mixture in a trifle dish, a large glass bowl, or a 9×13-inch (or slightly smaller) baking dish. Half of the blueberries should be dolloped on the top of the cake, and then half of the sweetened whipped cream should be placed on top. Layers should be repeated. It is not necessary to have perfectly aligned layers. A bit chaotic and disorganized is to be expected. Don’t be concerned
- Refrigerate for at least 2 hours or up to 24 hours after covering with plastic wrap.
Angel Food Cake: The amount of angel food cake you need to use for this recipe is highly dependent on the type of angel food cake you are using. Compared to a cake mix angel food cake, store-bought cakes and this handmade angel food cake may be slightly smaller — I generally end up using around 3/4 of a cake mix angel food cake for this recipe. Add the cake cubes one at a time, coating them evenly with a thick layer of whipped cream. If you use too many cake cubes, the cake may get dry (especially if it is made in advance).
To Prepare Ahead: This dessert may be constructed and refrigerated for up to 24 hours ahead of time.
I like seeing all of the deliciousness that you are creating in your kitchens!
The recipe was initially published in November 2013 and has been updated with additional photographs and recipe notes in August 2019.
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