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.
Let's cook with our recipes!
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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