Creamy Mango Loaf Cake

Name: Creamy Mango Loaf Cake
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
Ingredients: 1-1/4 cups cold fat-free half-and-half; 1 package (1 ounce) sugar-free instant vanilla pudding mix; 1 medium mango, peeled and diced; 1 loaf-shaped angel food cake (10-1/2 ounces); 1 medium kiwifruit, peeled and sliced

For a refreshing finale, I dresses up prepared angel food cake with a handful of items; this recipe is the luscious result. If your family doesn't like mango, replace it with a cup of any other diced fruit. It tops off a meal deliciously.—Linda McLyman, Syracuse, New York

Ingredients

1-1/4 cups cold fat-free half-and-half
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 medium mango, peeled and diced
1 loaf-shaped angel food cake (10-1/2 ounces)
1 medium kiwifruit, peeled and sliced

Directions

In a large bowl, whisk half-and-half and pudding mix for 2 minutes. Fold in mango.
Cut cake horizontally into three layers; spread pudding mixture between layers and over top of cake. Top with kiwi. Refrigerate for at least 4 hours before serving.

Nutrition Facts

1 piece: 207 calories, 1g fat (0 saturated fat), 0 cholesterol, 611mg sodium, 45g carbohydrate (33g sugars, 2g fiber), 5g protein.

Originally published as Easy Summer Mango Loaf Cake in Light & Tasty June/July 2005

Reviews

Click stars to rate

Average Rating:

mojomo

Oct 27, 2011

Speaking on the presentation...beautiful. Where did you get the loaf cake?
bameiboo

Apr 21, 2010

While this tasted good the presentation was poor. I used mango and strawberries. The pudding was the poblem it got liquidy and made the cake soggy. The filling oozed out everywhere.