Thursday, April 7, 2011

Fruit-Topped Angel Food Cake Squares

Well, this dessert was the destination for the previous angel food cake. It sounds (and looks) pretty simple, but the combination of the pudding part with the berries and cake ends up with something better than the individual parts. We were first introduced to this recipe from a college friend who is one of the best cooks that I know. I think that Jenna probably fed me a couple times a week while I was still living in the dorms during my last year of college.

Since then, this has became one of my husband's favorite desserts. I have to admit that it is up there on my list too =) We usually only make it once or twice per year because around here it is one of those things that is "dangerous" to have around the house. In making my own cake, it was larger than the ones that I had previously bought. The extra cubes of cake soaked up more of the pudding mixture. In this one, I missed the little pools of pudding that normally form around the cake pieces, so next time, I will probably save some of the cake for another use (like strawberry shortcakes). Either way, there aren't too many ways you can go wrong with this dessert. Enjoy!

I am linking this to Sweet Tooth Fridays!

(Printable Recipe)

Fruit-Topped Angel Food Cake Squares
From Jenna R.

1 loaf (1 lb) angel food cake (12x5 inch)
1-1/2 c. milk
3 containers (6oz) fat-free yogurt (I like vanilla)
1 can (14 oz) fat-free sweetened condensed milk
1 box (6 serving size) instant pudding mix, any flavor (cheesecake is our favorite flavor)
2 c. quartered strawberries
2 c. fresh blueberries
2 c. fresh blackberries

Spray a 9x13 inch pan with nonstick spray. Cut angel food cake into 1-inch pieces with a serrated knife. Place in the prepared pan in one layer. 

In a medium bowl, mix the milk, yogurt, sweetened condensed milk, and pudding mix with a wire whisk until well blended. Pour over the cake pieces. Gently tap the dish on the counter to remove any air bubbles. Cover and refrigerate at least 4 hours or overnight. Just before serving, gently mix all the berries and spread over the top of the cake. Cut into squares and serve.


  1. Tessa,
    I have a recipe very similar to this that came from my Grandma Cappel (she died in 1971)! The pudding mixture in hers is lemon and really has more the texture of lemon pie. I think I will have to make one of these for Easter.

  2. umm. YUMMY! I love my fruit and I love my angel food. So tender and delicate. Great flavors here, love the square portions.

  3. DELICIOUS!! I am so glad you shared this one. I am making it as soon as I can get my hands on some berries!!

  4. This recipe looks so good.. Just found your blog and love it... ;o)

  5. This looks so wonderfully moist, yum...!!!

  6. This looks like such a delicious dessert. I'd really love to have a piece of it. I hope you have a great day. Blessings...Mary

  7. Looks super yummy! I remember seeing some of Jenna's creations in O-Chem recitation and they always looked mouth watering.

  8. This looks so delicious, a perfect summer dessert!


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