Heaven on Earth Cake
Heaven on Earth cake describes this delicious trifle-esque dessert perfectly. Moist angel food cake topped with tart cherry pie filling, creamy pudding, and lightly whipped cream make this cake out of this world!
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INGREDIENTS
1 angel food cake a pre-made cake or bake a boxed angel food cake mix and let it cool
1 can cherry pie filling 540 milliliters, 18 ounces
1 package 4-serving instant vanilla pudding mix 102 grams, 3.6 ounces
1 1/2 cups milk 2%
1 cup sour cream
8 ounces Cool Whip
sliced almonds optional garnish
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 9×9 cake pan (metal or glass).
Spread 2/3 of the cherry pie filling evenly over the cake.
Layer the last half of the cake cubes over the cherry 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 cherry 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.
Sprinkle slivered almonds on top of the cake before you serve it, optional.
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How to make a 2-INGREDIENT LEMON ANGEL FOOD CAKE | Recipes.net
Achieve the airiness of an angel food cake and the bold lemon flavor of a lemon meringue pie with our quick and easy recipe of this moist and delicious lemon cake made with only two ingredients!
???? Check the full recipe on how to make a 2-Ingredient Lemon Angel Food Cake:
Ingredients:
1 box (16 oz) angel food cake mix
22 oz lemon curd at room temperature
To serve:
¼ cup powdered sugar
⬇️ How to make a 2 Ingredient Lemon Angel Food Cake ⬇️
0:09 Preheat oven to 350°F and grease a cake pan with cooking spray.
0:15 In a large bowl, combine cake mix and pie filling or lemon curd until smooth.
0:39 Pour into a greased cake pan. Spread evenly.
0:53 Bake for 30 to 40 minutes.
0:57 Allow to cool down completely.
0:59 Dust with powdered sugar and serve.
???? For more recipes:
???? For more cake recipes:
Martha Stewart’s Easy Angel Food Cake Tips | Martha Bakes | #Shorts
Want a light and fluffy angel food cake with very little fuss? Martha Stewart shares her tips for this easy, naturally low fat cake recipe made mostly from egg whites, cake flour, and sugar. Make sure to flip your angel food cake upside down as it cools so the delicate, spongy structure doesn’t collapse. Don’t have feet on your angel food cake pan? Martha’s got a trick for that, too!
#MarthaStewart #food #baking #cake #hack #Shorts
Watch the full episode:
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This originally aired as part of Martha Bakes Season 1 Episode 3, on PBS.
Full Recipe:
Classic Angel Food Cake -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
TWO Ingredient Pineapple Angel Food Cake
One can of crushed pineapple with juice..
One box of angel food cake.
Optional cherries
Preheat oven as directed on cake mix,
spray bundt pan with non-stick spray,
at this point if you choose to add cherries,
place them in the bottom of bundt pan.
In a bowl,
Mixed together crushed pineapple (straight from the can),
with juice with the box of angel food cake mix.
Pour into bundt pan, gently, if using cherries on the bottom,
bake as directed.
Cool upside down on a rack until completely cool to the touch then remove on to your serving plate.
#yummolicious
Angel Food Lush Cake ???? Shot in Real Time! Great beginners recipe!
This is a tasty quick cake to make up. It is made in barely 10 minutes and after allowing it to set by refrigerating for one hour (if you can wait that long) it is ready to enjoy!
You will need:
1 Angel Food Cake, store bought, from a cake mix, from scratch (I used a store bought 10 oz Angel Food Cake this time. Here is my recipe to make Angel Food from scratch:
1 20 oz can of CRUSHED Pineapple
1 3.4 oz box of instant vanilla pudding
2 cups of whipped topping
Strawberries or berries of your choice for garnish (optional)
Slice the cake into thirds and set aside. Drain the pineapple, carefully reserving all of the juice from the can. Set the crushed pineapple aside. Place the juice in a bowl or mixer. Add the instant vanilla pudding to the juice. blend until all pudding is incorporated into the juice. Add the crushed pineapple to the mix. Blend well. Add in the whipped topping. Again, mixing until evenly blended.Place the bottom layer of the Angel Food cake onto a plate. Start spreading the pineapple mixture evenly as shown. Repeat with the middle layer and then the top of the cake, remembering to reserve enough of the mixture for the next layer and the top of the cake. Spread around evenly, remember this is NOT icing, is is very soft. It will not behave as an icing would. Refrigerate for one hour. Keep refrigerated. Enjoy!
Angel Food Cake | 1 Minute Tutorial | Oven Lovin Presents
Good morning everyone! Another new week just gets started!
For this recipe, the cake will be softer by using CAKE FLOUR instead of All Purpose Flour. To stabilize whipped egg white, add LEMON JUICE or Cream of Tarta.
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