BLUEBERRY ANGEL FOOD CAKE
This no-bake Blueberry Angel Food Cake is moist and light, a quick summer dessert with a preparation time of 15 minutes
Light and luscious, and shockingly simple to make, this cake is the perfect finale for any meal. Both sweet and tart, you’ll get a dessert that tastes like angel food cake in one bite and blueberry pie filling in the next.
You can substitute any fruit filling for the Blueberry filling.
Servings 10 Servings
Ingredients
- 1 angel food cake a pre-made cake or bake a boxed angel food cake mix and let it cool
- 21 ounces blueberry pie filling
- 1 package 4-serving instant vanilla pudding mix 102 grams, 3.6 ounces
- 1 ½ cups milk 2%
- 1 cup sour cream
- 8 ounces Cool Whip
Instructions
- Cut the cooled angel food cake into cubes about 1 inch in size.
- Pro Tip: If you are baking the cake yourself for this recipe, make sure to let it cool fully before cutting it so that it doesn’t make the other ingredients too warm.
- Pro Tip: The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
- Layer half of the cake pieces evenly in the bottom of a 9x9 cake pan (metal or glass).
- Pro Tip: If you have a trifle bowl and are serving this at a potluck, the trifle bowl would show the fancy layers of this dessert even better.
- Spread ⅔ of the blueberry pie filling evenly over the cake.
- Layer the last half of the cake cubes over the blueberry pie filling.
- In a medium bowl stir together the pudding mix, milk, and sour cream until smooth (about 2 minutes). Spread evenly over the top of the cake.
- Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the blueberry pie filling over the top.
- Place in the fridge and let chill 4 to 5 hours before serving.
- Pro Tip: This cake needs at least 4 to 5 hours in the fridge so it can soak up all of the flavors. Overnight is even better.