So here’s the deal, it depends on what type of angel food cake you are using to determine how much of it you need. You need about one angel food cake. According to my Aunt Marilyn, a storebought angel food cake is the perfect size. I made this while my mom was visiting; she made an angel food cake from a cake mix and we used almost all of it in the dessert (minus the amount that exploded in my oven and the pieces we snacked on – so I’d say we used 3/4 of the cake). I’m guessing that my homemade angel food cake recipe would be just about perfect since it is slightly less tall than a cake mix angel food cake. Basically, just keep an eye on the cream/cake mixture – only add cake cubes while they are all evenly coated with a thick layer of cream. Too many cake cubes and it might dry out (especially if it is made in advance). Speaking of making it ahead, this can be assembled and refrigerated up to 24 hours in advance.
- 12 ounces frozen blueberries
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Squeeze of fresh lemon juice (about 1/2 tablespoon)
Cake and Cream:
- Baked, cooled and cubed angel food cake (see note)
- 16 ounces light cream cheese, softened to room temperature
- 2/3 cup half-and-half or evaporated milk (I used 1 cup the second time because it was so thick)
- 2/3 cup granulated sugar (also used 1 cup the second time)
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar (I used
- For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature.
- For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note above) that you may not use all the cake cubes, especially if using an angel food cake mix. Add cake cubes until they are all thickly coated with a layer of cream. If making this in advance, it can dry out if there is too much angel food cake added.
- For the whipped cream, beat together the heavy cream and powdered sugar until peaks form.
- To assemble, in a trifle dish or in a large glass bowl, spread half of the angel food cake mixture. Top with half of the blueberries, spreading evenly across, and then spread half of the sweetened whipped cream. Repeat the layers.
- Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.
Recipe Source: adapted from Mel’s Kitchen Cafe
55 minutes | 20 minutes prep. | Serves 18
1-15oz. can pumpkin puree
2 whole eggs
1/3 cup water
1 Tablespoon vanilla
2 teaspoons pumpkin pie spice
1-18oz. box yellow cake mix
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup flour
1/3 cup pecans, chopped
4 Tablespoons butter, melted
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
1. Preheat oven to 350 degrees.
2. In a Bosch, mix together the pumpkin, eggs, water, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
3. Grease a 9×13 pan with cooking spray and pour batter into pan.
4. In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour, pecans, and melted butter. Use fingers to sprinkle over the top of the cake.
5. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
6. For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
7. When cake is finished baking, poke holes in the top with a skewer. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.
This is a yummy cake that blends coconut, pineapple and lemon for a nice tropical taste. Let this one chill for at least 5 hours so the flavors can blend. Makes for a really moist and yummy dessert!
1 yellow cake mix
1 small box (3 oz.) instant lemon pudding
2 cups cold milk
8 oz. cream cheese, softened
1 – 20 oz. can crushed pineapple, drained really well
1 – 8 oz. Cool Whip
- Bake cake according to box directions in a 9″ x 13″ glass dish. Allow to cool.
- Beat together pudding mix, milk and cream cheese, then fold in pineapple.
- When cake has cooled, spread with mixture.
- Spread Cool Whip over mixture and sprinkle with coconut (amount to your desire)
- Refrigerate for at least 5 hours, or overnight.
This recipe makes a 12″ x 17″ pan (one-and-a-half times the original recipe).
3 cups sugar
3 cups flour
6 Tbsp cocoa powder
2 1/4 cups buttermilk
1 1/2 cups water
3 cubes butter
1 1/2 tsp cinnamon
1 1/2 tsp baking soda
1 1/2 tsp vanilla
6 Tbsp cocoa
1 1/2 cube butter
9 Tbsp milk
1 1/2 lb powdered sugar
1 1/2 tsp vanilla
1 1/2 cups chopped nuts
DIRECTIONS for Cake: Sift flour and sugar together. In a saucepan, bring to a boil the butter, cocoa, buttermilk, and water. Add to flour and sugar and mix. Add eggs, cinnamon, soda, and vanilla. Pour into greased pan (12×17) and bake at 350 degrees for 26 minutes or longer. This thicker cake requires longer to bake than the “original” recipe.
DIRECTIONS for Frosting: Bring to a boil cocoa, butter, and milk. Remove from heat and add vanilla. Mix together powdered sugar and vanilla. Pour the cocoa mixture into this and beat well. Add nuts, if desired. Ice cake while warm, but not too warm or else the frosting will run off the sides (I’ve done this several times!). It’s a delicate line between too warm and too cool so just keep touching it lightly to test temperature.
Notes from Mom: I usually just put the sugar and flour mixture into a bowl and stir with a wire whisk to mix together thoroughly. I stir both the cake and frosting mixtures with a wire whisk while they are coming to a boil to make them smooth. When I add the chocolate mixture, I use an electric hand mixer until well blended.
I make the frosting about halfway through the cooking time so that it is quite hot when the cake comes out. Using an electric hand mixer breaks up the powdered sugar better and makes it smoother. Let cake cook until slightly warm. Gently pour the frosting on then smooth it out to the edges. I have found that if I wait too long the frosting begins to set up too fast and doesn’t spread out as nice nor look as smooth.
Recipe for 11″ x 16″ pan (original recipe)
2 cups sugar
2 cups flour
4 Tbsp cocoa
1 1/2 cups buttermilk
1 cup water
1/2 cup butter
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
4 Tbsp cocoa
1/4 cup butter
6 Tbsp milk
1 lb powdered sugar
1 cup chopped walnuts (optional)
1 tsp vanilla
Follow the same directions above for Cake and Frosting.
This desert looks beautiful every time, and it disappears fast too! There’s a chocolate brownie and toffee bar version, too, if you like that combination instead of fruit and angel food cake.
2 – 8 oz. cream cheese
2 cups powdered sugar
1 cup sour cream
2 1/2 tsp vanilla, divided
1/4 tsp almond extract
2 quarts mixed berries
4 Tbsp sugar, divided
1 pint whipping cream
1 angel food cake
- Cream together cream cheese and powdered sugar.
- Add sour cream, 2 tsp. vanilla, and almond extract. Mix together and set aside.
- In separate bowl, mix 2-3 Tbsp sugar (to taste) with mixed berries. Set aside.
- In separate bowl, whip 1 cup whipping cream, 1 Tbsp sugar and 1/2 tsp vanilla.
- Gently fold into cream cheese mixture.
- Cut angel food cake into 1-inch squares.
- In large bowl, fold cream cheese mixture and cake together until cake is thoroughly covered.
- In a trifle dish, layer fruit and cake (alternating), saving a little fruit for the top.
- Chill before serving.
*Can substitute one kind of berry instead of mixed (ie: strawberry, blueberry, raspberry, etc).
Source: Nancy Green