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Raspberry Angel Cake Recipe
Raspberry Angel Cake Recipe photo by Taste of Home
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Raspberry Angel Cake Recipe

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5 16 24
Publisher Photo
Not only is this is a refreshing dessert, but it's virtually fat-free and has no cholesterol. Best of all, it's a special and delicious treat that comes together easily. -Sheri Erickson of Montrose, Iowa
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed
  • 1 tablespoon sugar

Nutritional Facts

1 slice: 155 calories, 0 fat (0 saturated fat), 0 cholesterol, 224mg sodium, 35g carbohydrate (25g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch.

Directions

  1. Prepare cake batter according to package directions. Fold in extracts. Spoon two-thirds of the batter into an ungreased 10-in. tube pan. Add gelatin powder to remaining batter; drop by tablespoonfuls over batter in pan. Cut through with a knife to swirl.
  2. Bake according to package directions. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Carefully run a knife around sides of pan to remove cake. Cut into slices.
  3. Combine raspberries and sugar; serve over cake. Yield: 12 servings.
Originally published as Raspberry Angel Cake in Light & Tasty April/May 2006, p19


Reviews for Raspberry Angel Cake

AVERAGE RATING
(24)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
ILoveBakingDesserts User ID: 6624000 82839
Reviewed Apr. 3, 2012

"This is a very easy recipe that looks nice, and will please almost anyone! It is sweet and refreshing!"

MY REVIEW
thetwins User ID: 1541306 157952
Reviewed Mar. 19, 2009

"My two year old twin boys devoured the cake, with whipped cream of course!"

MY REVIEW
haddur User ID: 2583007 207788
Reviewed Mar. 11, 2009

"Did you Pam the pan or butter it?  If you did, don't.  That's my only thought.  I've made this cake at least a dozen times and I've never had a problem."

MY REVIEW
dmhinindy User ID: 1320831 136595
Reviewed Mar. 9, 2009

"Can anyone tell me why my cake fell out of the angel food cake pan when I turned it upside down? This happened about 5 minutes after I turned it upside down. Then it collapsed after it came out of the pan.

Tasted good, but didn't look so great.
Disappointed."

MY REVIEW
cooks2 User ID: 2254071 155457
Reviewed Mar. 6, 2009

"My guest found the cake delightful. They particularly found the sauce the best ever. I followed the receipe but added 2 tablespoons of Chambord liquer which added flavor."

MY REVIEW
zwiefs User ID: 1636754 207787
Reviewed Mar. 6, 2009

"Great recipe. I added a little drip frosting and on the top, sides and bottom of the angel food, then put the raspberries around the entire cake and in clusters of three on the top. It was delicious. I already was told what I have to make at the next get-together."

MY REVIEW
irvajean User ID: 1072467 76760
Reviewed Mar. 5, 2009

"I used this cake for a baby shower and it was very pretty and well liked. I plan to also make it using other combinations of jello and fruit. It will be my number one dessert this summer."

MY REVIEW
jkjdk User ID: 2403900 139342
Reviewed Mar. 5, 2009

"It looks good but I think I will try it with strawberries."

MY REVIEW
RCooking User ID: 3388213 88060
Reviewed Mar. 5, 2009

"I did this one with Strawberry/Banana sugar free Jello and then used Pineapple chunks for a Banana Split Cake"

MY REVIEW
pattimac00 User ID: 760714 76759
Reviewed Mar. 5, 2009

"I made it and added more raspberries - there wasn't any left!"

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