Whipped topping, blueberry pie filling and a store-bought angel food cake make this a quick and easy summer dessert. Great for Red, White and Blue celebrations!
What can I say, if you’re looking for a quick, simple and insanely delicious recipe for dessert, this Easy Celebration Stuffed Angel Food Cake is the bomb. I call it a celebration cake mostly because I couldn’t think of a name for a dessert I make for Memorial Day, the Fourth of July and for Labor Day! But don’t wait for a celebration to make this…oh no.. it’s a perfect, light dessert for anytime.
Let me tell you, the first time I had this amazing cake was back when I lived in North Carolina. It totally stands out because it was Memorial Day, I was nine months pregnant and swollen up like nobody’s business. Anyway, my friends sat me down in a lawn chair on the porch and kinda forgot about me. Yeah… that happened.
Bored, I went to the food table and saw a stuffed angel food cake. Hallelujah…something light sounded good. I cut off a giant slice and OMG…was that cake good. I went back for seconds and was thinking about thirds when I regained control of myself. I’ve been making summer desserts using angel food cakes like this one and my layered Patriotic Angel Food Cake ever since!
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INGREDIENTS FOR A STUFFED ANGEL FOOD CAKE
- Store-Bought Angel Food Cake – you can make a homemade cake, but for this quick and easy recipe, I picked up an angel food cake at the grocery store.
- 21 ounce can Blueberry Pie Filling – don’t like or want to use blueberry pie filling, no worries, use strawberry or cherry instead.
- 16 ounce tub (the big one) Non-Dairy Whipped Topping – you could use real whipped cream if you like, but it tends to separate quickly and the filling may not be as fluffy.
- Strawberries and Blueberries – to decorate
HOW TO MAKE THIS RECIPE
I guarantee, this is a super easy dessert to make. Even if you’re making it for the first time, it only takes about 15 minutes. So, let’s get started.
- Use a sharp serrated bread knife to cut off the top 1/3 of the angel food cake. Just eyeball it and watch that your knife stays level.
- Remove the top piece and set it aside for later.
- With a paring knife pointed straight down, cut thru the cut almost to the bottom in a circle around the cake. Make two cuts, one close to the outside of the cake and one closer to the center.
- With your fingers, pick out the cake between the two cuts, making a trench in the cake. Kids love helping to do this!
- To a medium bowl, add 3/4 cup blueberry filling. Fold in 1-1/2 cups whipped topping until no white streaks remain. The mixture will get thick and fluffy.
- Use the offset spatula to fill the trench with the blueberry fluff. OR put the fluff into a plastic bag with the corner snipped off or an icing bag. Pipe the fluff into the trench. Smooth the top.
- Replace the top piece of the cake. It’s looking good now, but we still have to fill the middle! You will use up every piece of that delicious angel food cake!
- Use the same bowl…who needs another dirty bowl…place the cake pieces you picked out for the trench, 1 cup of whipped topping and 1 cup of blueberry filling. Mix until thick and fluffy.
- Spread the remaining whipped topping over the top of the cake and the sides as frosting. Decorate the top with fresh strawberries and blueberries.
**You might have some blueberry filling and whipped topping left after you are done. Serve them with the cake slices.
HOW TO STORE LEFTOVER STUFFED ANGEL FOOD CAKE
Store cake in a covered container for up to 1 day before serving. If using plastic wrap, stick toothpicks into the top of the cake to keep the whipped topping from touching the plastic. Wrap plastic loosely around cake and refrigerate.
Other Summer Dessert Ideas:
- Frozen Lemon Blueberry Cheesecake Pie – 3 years ago
- Chocolate Chip Cookie Icebox Cake – 3 years ago
- No Churn Peanut Butter Crunch Ice Cream – 1 year ago
EASY CELEBRATION STUFFED ANGEL FOOD CAKE
- 1 Angel Food Cake store-bought or homemade
- 21 ounce Blueberry Pie Filling
- 16 ounce non-dairy whipped topping
- Fresh Strawberries and Blueberries to decorate
- Use a sharp serrated bread knife to cut off the top 1/3 of the angel food cake. Set the top aside.
- Make cuts all around the inside and outside edges of the cake, forming an inner and outer circle. Be sure not to cut too deep to the bottom of the cake. Hollow out the cake between the cuts, forming a trench. Place the removed cake pieces into a bowl and set aside.
- In a medium bowl, place 3/4 cup of blueberry filling. Fold 1-1/2 cups whipped topping into the blueberry filling into no white streaks remain. The mixture will be thick and fluffy.
- Fill the trench cut into the cake with the blueberry fluff. Smooth the top and replace the top of the cake.
- Into the same bowl, add the torn cake pieces, 1 cup blueberry pie filling and 1 cup whipped topping. Fold until combined. Fill the center hole of the cake with the mixture. Smooth the top.
- Frost the top and sides of the cake with the remaining whipped topping. Decorate the top with fresh berries.
- Serve with extra pie filling, whipped topping and berries.
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