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This is such a simple recipe to make but has a unique great taste. I don't know the exact calorie count but think it would be lower in calories than most desserts
To make bottom layer, mix dry angel food cake mix, pumpkin pie mix, and pumpkin pie seasoning together. You can do this by hand or for a minute with electric mixer. Spread in a 9X13 inch baking dish and sprinkle with nutmeg.
Bake for 30 to 35 minutes in a 350 degree F oven and cool completely.
To make topping, gently fold the whipped topping,plain pumpkin, and dry pudding mix together.
Place pecans that have been sprinkled with a bit of sugar in pan and bake in prepared oven just till starting to turn brown. Do not over brown. Sprinkle over the whipped topping mixture.
|Time:||10 Minutes Preparation Time|
30 to 35 Minutes Cooking Time
Source: A friend
By Elaine from IA
Tear or cut angel food into bite size pieces and layer in a large bowl (about 1/2 of cake) or 9X13 inch pan.
Mix pudding, and milk together until creamy then fold in cool whip.
Next layer is fresh fruit of your choice
Repeat with with cake, pudding mix and fruit.
This makes quite a large batch and does keep for a few days IF you have any leftovers. Enjoy!
By Ploessl from Glen Haven, Wi
By Robin from Washington, IA
This is a pretty, low sugar, dessert that is great for a diabetic or anyone trying to reduce their sugar intake. It is very easy to make and tastes delicious.
Very simple. Combine condensed milk and thawed concentrate in a bowl, and mix well. Fold in whipped cream. Alternate layers of cake and whipped cream mixture in 9 X 13 serving dish until all ingredients are used.
Break cake into bite-sized pieces in bottom of 9x13 inch pan. Pour pudding, with bananas mixed in, over cake. May top with Cool Whip. Chill.
Crumble angel food cake in bite size pieces. Prepare pudding mix according to directions and combine with whipped cream. Put cake pieces in 9x13 inch pan and pour pudding mix over pieces.
This delicious cake is the perfect dessert to make for the one you love this Valentine's day.
In double boiler melt chips, sugar, salt, water. Heat to boiling (stir). Add egg yolks. Cook. Cool. Add whites and cream, vanilla. Layer in 9x13 inch pan; cake, then mix, cake, mix.
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I purchased a small loaf angel food cake that was in the day old bakery rack at the store. Unfortunately, when cut, it turned out to be very rubbery and tough. It took my electric knife to cut it! Any ideas on using this in combination with other ingredients so I won't have to just throw it away?
Been there, done that, got the tshirt, Sandie! Sorry for your problem. I store it in a ziplock or tupperware with a piece of bread to soften it overnight. Or, I put ice cream and strawberries, etc. on top of a slice of it and the juices soften it right up. Either way, it is going to taste great!
Why not cut it up, add some whipped cream, chocolate pudding and chocolate chips and make a nice trifle?
Break the cake into bite-size (or slightly larger) chunks, and fill the bottom of a 9" x 12 baking dish.
Get a family size package, or two small packages of strawberry jello, some Cool Whip, and a package of frozen, sweetened, sliced strawberries.
Make up the jello as directed, but use only half the amount of water it says to use. You want the strong flavor of strawberry, so the jello must be double-strength. Dissolve the frozen strawberries in the strawberry jello, and pour over the cake. Put this in the fridge, until it sets up. Finally, frost with the Cool Whip, for a yummy, strawberry dessert!
If you don't like strawberry, you can do this with any sweetened, sliced fruit. You might try peaches, in peach jello, or cherries, in cherry jello, etc.
No more rubbery angel food cake!
Toast it! Brush with melted butter and add sliced peaches or other fruit.