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Angel Food Pudding Cake with Berries
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Prep Time:
40 minutes
Total Time:
4 hours 20 minutes
Patriotic parfait: angel food cake, berries, pudding layers - a refreshing summer treat.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 1/3 cups water
  • 1/4 cup red, white and blue sprinkles
  • 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
  • 1 cup fresh blueberries
  • 1 1/2 cups sliced fresh strawberries
Instructions:
  • Preheat the oven to 350°F, positioning the rack in the middle.
  • In a large bowl, use an electric mixer to blend the cake mix and water on low speed for 30 seconds, then switch to medium speed for 1 minute. Add sprinkles and mix. Pour batter into an ungreased 10-inch tube pan.
  • Bake for 40 to 45 minutes until deep golden brown. Allow to cool completely upside down as instructed on the cake mix box for at least 1 hour. Loosen edges with a knife and invert onto a cooling rack.
  • In a large bowl, whisk together yogurt, 1 1/2 cups of whipped topping, and pudding until smooth. Cut the cake in half, then tear one half into bite-size pieces and place them in a 13 x 9-inch pan. Sprinkle 1 cup of chopped strawberries evenly over the cake pieces. Pour and spread half of the yogurt filling on top. Tear the other half of the cake into bite-size pieces and repeat the layers with remaining cake pieces, chopped strawberries, and yogurt filling. Refrigerate for 2 hours.
  • Before serving, generously spread the remaining 3 cups of whipped topping on the cake. Create a stunning presentation by arranging blueberries in a star shape in the center and placing sliced strawberries around the edges.

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