Angel Food Pudding Cake with Berries

Angel Food Pudding Cake with Berries
Preparation time
40 mins
Cooking time
260 mins
Difficulty
moderate
Serves
24 people
Desert

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.

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Angel Food Pudding Cake with Berries

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Ingredients

Cake

  • 1 box angel food cake mix
  • 1 1/4 cups water
  • 1/4 cup red, white and blue jimmies

Filling

  • 4 containers (6 oz each) Yoplait® Original strawberry yogurt
  • 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 2 cups chopped fresh strawberries

Topping

  • 1 cup fresh blueberries
  • 1 1/2 cups sliced fresh strawberries

Instructions

  1. Move oven rack to middle position. Heat oven to 350°F.
  2. In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds, then on medium speed 1 minute. Stir in jimmies. Pour batter into ungreased 10-inch tube pan.
  3. 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.
  4. 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.
  5. 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.
Angel Food Pudding Cake with Berries
5 (100%) 1 vote

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