Best 4 Angel Food Pudding Cake With Berries Recipes
Indulge in a delightful culinary journey with our exquisite Angel Food Pudding Cake with Berries, a harmonious blend of classic flavors and textures. This heavenly creation starts with a tender and fluffy angel food cake base, providing a light and airy foundation for the luscious pudding filling. The creamy pudding, bursting with rich vanilla notes, is delicately folded into the cake batter, resulting in a moist and decadent center. Topped with a vibrant medley of fresh berries, this cake is not only a feast for the taste buds but also a visual masterpiece. Accompany your main course with our tantalizing Creamy Garlic Parmesan Chicken Tenders, perfectly seasoned and coated in a golden-brown crust. For a refreshing side dish, try our crisp and colorful Chopped Summer Salad, featuring a symphony of fresh vegetables and a tangy dressing. End your meal on a sweet note with our delectable Strawberry Pretzel Salad, a delightful combination of creamy filling, crunchy pretzel crust, and juicy strawberries.
Check out the recipes below so you can choose the best recipe for yourself!
ANGEL FOOD PUDDING CAKE WITH BERRIES
Red, white and blue -- all the way through! Layers of angel food cake, fresh berries and pudding -- a cool dessert to beat the summer heat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 24
Number Of Ingredients 9
Steps:
- Move oven rack to middle position. Heat oven to 350°F.
- In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds, then on medium speed 1 minute. Stir in sprinkles. Pour batter into ungreased 10-inch tube pan.
- Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, at least 1 hour. Run knife around edges; turn cooled cake out onto cooling rack.
- In large bowl, beat yogurt, 1 1/2 cups of the whipped topping, and the pudding with whisk until well blended. Cut cake in half. Tear one of the halves into bite-size pieces. Place pieces in bottom of 13 x 9-inch pan. Sprinkle 1 cup of the chopped strawberries evenly over cake. Pour and spread half the yogurt filling on top. Tear other cake half into bite-size pieces. Repeat layers with remaining cake pieces, chopped strawberries and yogurt filling. Refrigerate 2 hours.
- When ready to serve, spread remaining 3 cups whipped topping on top of cake. Decorate top of cake using blueberries to form a large star in center and sliced strawberries around edges.
Nutrition Facts : Calories 170, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 22 g, TransFat 0 g
ANGEL BERRY SUMMER PUDDING
What could be easier and more delicious than layers of cake, pudding and berries in an English-inspired classic dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 12
Number Of Ingredients 8
Steps:
- Make cake mix as directed on package, using cold water. Cool completely; tear cake into bite-size pieces.
- Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
- Spoon one-third of the pudding into bottom of rectangular baking dish, 13x9x2 inches. Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
- Cover and refrigerate at least 4 hours. Garnish each serving with a dollop of whipped topping.
Nutrition Facts : Calories 260, Carbohydrate 57 g, Cholesterol 5 mg, Fiber 3 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg
ANGEL FOOD CAKE WITH MIXED BERRIES
Steps:
- Mix berries and sugar together in a bowl, mashing slightly to create a juice. Pour over sliced angel food cake.
Nutrition Facts : Calories 186 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 4 grams, Sugar 12 grams
ANGEL FOOD PUDDING CAKE / ANGEL LUSH WITH PINEAPPLE
You can use any flavour pudding, fruit etc. I also use Mandarin oranges with shaved bits of chocolate. Delicious and easy dessert.
Provided by peachez
Categories Dessert
Time 8h10m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Slice cake into 3 rings, set aside.
- Stir dry pudding mix with reserved pineapple juice. Fold in pineapple, then whipped topping. Frost each ring top as you rebuild cake. Frost outside of cake with remaining mixture.
- Chill for 8 hours.
Nutrition Facts : Calories 3035.8, Fat 56.4, SaturatedFat 34.1, Cholesterol 182.4, Sodium 5442.3, Carbohydrate 603.7, Fiber 5.7, Sugar 417.8, Protein 46.4
Tips:
- Make sure all your ingredients are at room temperature before you start baking. This will help ensure that the cake batter is smooth and well-combined.
- Be careful not to overbeat the egg whites. Overbeaten egg whites can make the cake tough and dense.
- Fold the egg whites into the batter gently. Overmixing can deflate the egg whites and make the cake less fluffy.
- Bake the cake in a preheated oven. This will help prevent the cake from sinking in the middle.
- Don't open the oven door during baking. This can cause the cake to fall.
- When the cake is done, let it cool completely before frosting it. This will help prevent the frosting from melting.
- For the best results, use fresh berries in the frosting. Fresh berries will give the frosting a more vibrant color and flavor.
- If you don't have fresh berries on hand, you can use frozen berries. Just be sure to thaw them completely before using them.
- Garnish the cake with a sprinkle of powdered sugar or a few fresh berries before serving.
Conclusion:
Angel food pudding cake with berries is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is light and fluffy, and the frosting is creamy and flavorful. The berries add a pop of sweetness and tartness that takes the cake to the next level. This cake is a great way to use up fresh berries, and it is also a great dessert to make for a potluck or party. It is sure to be a hit with everyone who tries it!
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