Today I am partnering with Sara Lee to bring you this no bake Pumpkin Toffee Angel Food Cake recipe for National Angel Food Cake Day.
That’s right! Today is National Angel Food Cake Day. It’s time to celebrate. Get out the party hats and the streamers. Oh, and don’t forget the cake. We most definitely need cake!
I absolutely love all these fun food holidays that someone decided to add to the calendar. I am all over any reason to make and eat more cake.
Sara Lee contacted me recently about trying their new angel food cake to celebrate this holiday. This is a new product for them, and it is making its way into stores nationwide. You should be able to find it in the freezer section of your grocery store.
This cake couldn’t be any easier to serve. Thaw it in the package, then slice and serve. My family enjoyed snacking on one of these delicious cakes one night after dinner. With only 130 calories per serving, you can snack knowing your sweet tooth is being satisfied without extra calories.
But…you know how I like to “jazz” things up a bit, right?
My husband loves angel food cake. He will often bring home one of those cakes from the store bakery that is covered in some sort of whipped frosting. Yes, even with all the treats that come out of my kitchen, he still goes for these cakes.
So when I started thinking about how to make a fun, new treat using the Sara Lee Angel Food Cake, these covered cakes came to mind. I wanted to make something that my husband would love. But to make it even more decadent, I filled it with a No Bake pumpkin toffee cheesecake filling and covered the entire thing with Cool Whip. A few sprinkles of pumpkin pie filling and toffee bits finished it off.
This cake looks fancy enough to serve at any dinner party. Everyone will think you worked so hard on it, but you and I both know it can be made in no time at all. Let’s let them keep thinking you slaved all day on it.
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*BruCrew Life received product and compensation to create this recipe. All opinions are 100% my own.