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Orange Angel Food Cake Dessert

 Orange Angel Food Cake Dessert
With just one bite of Janet Springer's light-as-air angel food, even dieters will be on cloud nine! Cutting back on the fat and sugar doesn't squeeze the flavor from the sunny citrus cake she makes frequently in St. Petersburg, Florida.
15 ServingsPrep: 30 min. + cooling Bake: 30 min. + chilling


  • 1 package (16 ounces) angel food cake mix
  • 1 package (.3 ounce) sugar-free orange gelatin
  • 3/4 cup boiling water
  • 1/2 cup cold water
  • 1-1/2 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 teaspoon McCormick® Pure Orange Extract
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 small navel orange, halved and sliced
  • 1/2 cup sliced almonds, toasted


  • Prepare and bake cake according to package directions, using an
  • ungreased 10-in. tube pan. Immediately invert tube pan; cool
  • completely.
  • In a small bowl, dissolve gelatin in boiling water; stir in cold
  • water and set aside. Cut cake into 2-in. slices; arrange cake slices
  • in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes
  • about 2 in, apart into the cake. Slowly pour gelatin over cake;
  • chill until set.
  • In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in
  • extract. Let stand for 2 minutes or until soft-set. Fold in whipped
  • topping. Spread over cake. Garnish with orange slices and almonds.
  • Cover and refrigerate until serving.
  • Yield: 15 servings.

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Orange Angel Food Cake Dessert (continued)

Nutritional Facts: One piece equals 184 calories, 3 g fat (2 g saturated fat), 0.55 mg cholesterol, 285 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.