Comida Kraft
Recipe Box

Angel Food-Berry Jam Cake

Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

12 servings

An angel food cake is split, layered with berry fruit spread and whipped topping and frosted with more whipped topping for a luscious spring or summer dessert.

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What You Need

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Make It

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  • Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; spread with layers of 1/4 cup of the fruit spread and 1 cup of the whipped topping. Cover with middle cake layer.
  • Repeat layers of fruit spread and whipped topping; top with remaining cake layer. Frost top of cake with remaining whipped topping.
  • Refrigerate 1 hour or until ready to serve. Top with raspberries just before serving. Garnish with fresh mint leaves, if desired. Store leftover cake in refrigerator.

Great Substitute

Substitute strawberry fruit spread or jam for the raspberry fruit spread.

Great Substitute

Prepare as directed, using COOL WHIP LITE Whipped Topping or COOL WHIP FREE Whipped Topping.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 220
Total fat 4g
Saturated fat 3.5g
Cholesterol 0mg
Sodium 380mg
Carbohydrate 43g
Dietary fiber 2g
Sugars 39g
Protein 3g
% Daily Value
Vitamin A 2 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This cake is so light and fluffy. This cake is so light and fluffy. the ease of it makes it an anytime quick and almost elegant dessert. My family raved about it for days..they thought I slaved for hours baking it..I'm keeping the prep time a secret. Thank You ,Bonnie
Date published: 2002-04-12
Rated 5 out of 5 by from I am diabetic and am always looking for new recipes. I am diabetic and am always looking for new recipes. This is one that I can really use. I substitute sugar free jam. (apricot is my favorite) Blackberry works good too. Thanks for submitting this recipe.
Date published: 2003-03-02
Rated 5 out of 5 by from I used vanilla pudding instead of cool whip between the layers. I used vanilla pudding instead of cool whip between the layers. It was very easy to make and tasted great. Be sure to keep in the fridge until serving...mine was on the counter and melted a bit.
Date published: 2010-04-05
Rated 5 out of 5 by from made this with strawberry all-fruit jam, strawberries and lite cool whip for my daughter's 11th... made this with strawberry all-fruit jam, strawberries and lite cool whip for my daughter's 11th birthday; she loved it, and it was a nice "light" alternative to traditional heavy birthday cakes.
Date published: 2011-07-05
Rated 5 out of 5 by from I made this using strawberry sugar-free jam and light cool whip, as suggested by another reviewier,... I made this using strawberry sugar-free jam and light cool whip, as suggested by another reviewier, and topped it with strawberries. It makes a lovely presentation and tastes great.
Date published: 2006-01-24
Rated 5 out of 5 by from This was delicious and VERY easy to make. This was delicious and VERY easy to make. I used strawberry fruit spread and LOVED IT.
Date published: 2007-04-07
Rated 5 out of 5 by from This was so easy to make but pretty enough to serve as a company dessert. This was so easy to make but pretty enough to serve as a company dessert.
Date published: 2002-02-14
Rated 4 out of 5 by from liked it because it came out so light& fuffly& taste so good! liked it because it came out so light& fuffly& taste so good!!
Date published: 2003-08-16
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