Angel Food Surprise Cake Recipes

Steps:

• Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
• Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.
• Prepare instant pudding according to instructions on box and spread evenly over fruit.
• Spread whipped topping on top of the pudding. Try to keep the layers separate.
• Refrigerate at least 2 hours before serving.

Steps:

• Break up the angel food cake into bite-size pieces. Place into 9X13inch pan.glass is better).Dissolve 1 package flavored gelatin in 1 cup water and pour over cake pieces, spreading to the edges of the pan.
• Drain the peaches and pour the juice over the gelatin over the gelatin in the pan.
• Slice bananas on top of the gelatin in the pan.
• Arrange peach slices on top of the bananas slices.
• If desired, add crushed pineapple.
• For the pudding: Beat the pudding mix into 3 cups cold milk with wire whisk about 2 minutes.
• Spread topping on top of the pudding. Try to keep the layers separate.
• Refrigerate at least 2 hours before serving.

Steps:

• Preheat oven to 325 degrees F.
• In a mixing bowl, with a paddle attachment cream the butter and lard together. Add the sugar and continue creaming. Add the eggs gradually and mix until well incorporated.
• Then, add each ingredient one at a time and blend in. Turn batter out into a loaf pan (best for doorstops) lined with parchment paper. Bake 1 hour and 30 minutes, then reduce the heat to 300 degrees F and bake an additional 1 hour and 15 minutes.
• Let cool in the pan. Wrap in plastic and let mature a few days. If you like, you can dip it or baste it with brandy, wrap it in cheesecloth, and store in a cool place for months (maybe even decades).

Steps:

• Use serrated knife to cut cake horizontally in half. Cut small tunnel around center of bottom half of cake, being careful to not cut through to bottom or sides of cake.
• Combine berries and 1/2 cup COOL WHIP; spoon into tunnel in cake. Cover with top half of cake.
• Frost top and side of cake with remaining COOL WHIP.

Steps:

• 1. 1. Cut off top of Angel Food cake. About 1/4 to 1/2 inch. Set aside. 2. Hollow out the insides of the cake. leave about a quarter inch thick wall on the outside and inside. Put the cake that you took out in a bowl and set aside. 3. Mix strawberry Jell-O using directions for the hot water. For the cold water use the frozen strawberries. 4. Pour strawberry Jell-O over cake crumbs. Mix well. 5. Pour strawberry mixture into hollowed out Angel Food cake. 6. Replace top. 7. Ice cake with Cool-Whip. 8. Refrigerate about an hour before serving.

Steps:

• Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
• Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan.
• Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin.
• Arrange peach slices on top of banana slices.
• If desired, add crushed pineapple.
• Prepare instant pudding according to instructions on box and spread evenly over fruit.
• Spread whipped topping on top of the pudding. Try to keep the layers separate.
• Refrigerate at least 2 hours before serving.

Steps:

• Bake angel food cake according to package directions then let completely cool as directed.
• While cake is cooling, slice 1-1/2 lb. of fresh strawberries into a bowl. The remaining berries slice in half vertically then put into another bowl. Store berries in refrigerator until ready to use.
• When cake is completely cool, carefully slice off top of cake about 1/25" thick, carefully remove then set aside. Make a tunnel in the cake leaving about 1 inch on bottom, 1/2 inch around tube center, 1/25" around outer edge by tearing cake into bite-size pieces then put into a large mixing bowl.
• To the cake pieces, add the sliced strawberries and one large tub of thawed whipped topping. Mix thoroughly then stuff into tunnel of cake, over-stuffing if necessary. Carefully put top of cake back onto the stuffed angel food cake. Completely frost the sides and then top of cake with the 2nd container of thawed whipped topping. Place strawberry halves on top to decorate cake. May add mint leaves, if desired.
• Place cake in refrigerator until ready to serve. If there is any leftover cake, keep stored in the refrigerator.