This easy no bake Pumpkin Toffee Angel Food Cake can be ready in no time at all. Let everyone think you slaved all day on dessert.
*Today I am partnering with Sara Lee to bring you this recipe for National Angel Food Cake Day.
CLICK HERE TO PIN THIS RECIPE FOR LATER!
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 because every food holiday needs a cake to be involved. Am I right?
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 because we needed 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? I mean have you seen this strawberry mousse cake or this chocolate peanut butter cake?
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 because he is my favorite. But to make it even more decadent, I filled it with a no bake pumpkin cheesecake filling and covered the entire thing with Cool Whip. A few sprinkles of pumpkin pie filling and toffee bits finished it off.
This pumpkin toffee angel food 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. It will be our little secret. Wink, wink!
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Angel Food Cake gets a fun holiday twist by being filled with a no bake pumpkin cheesecake filling. Perfect for any dinner party.
Ingredients
- 4 ounces cream cheese, softened
- 1/4 cup plain greek yogurt
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup milk
- 1/2 package instant white chocolate pudding (3.4 oz)
- 1/4 toffee bits + extra for topping
- 1 Sara Lee Angel Food Cake, thawed
- 1 container Cool Whip, divided (12 oz.)
Instructions
- In a mixing bowl, beat the cream cheese, yogurt, pumpkin, and spice until creamy. Set aside.
- Whisk together the milk and 1/2 package pudding mix. Add to the cream cheese mixture and beat again. Fold in 1 cup Cool Whip and the toffee bits. Refrigerate 30 minutes to thicken.
- Use a sharp knife to cut the angel food cake in half horizontally. Spread the filling on the bottom half of the cake. Place the other half on top. Cover the entire cake with the rest of the Cool Whip. Use the back of the knife to pull out peaks on the cake. Sprinkle with the extra toffee bits and pumpkin pie spice. Keep refrigerated. Slice into 12 pieces.
*BruCrew Life received product and compensation to create this recipe. All opinions are 100% my own.
Di says
October 10, 2013 at 12:22 PMAngel food cake has always bee one of my favorites! This is a great Autumn dessert
Jocelyn Brubaker says
October 11, 2013 at 10:41 PMThanks!!
Joy R says
October 10, 2013 at 12:35 PMLove this fall version for Angel food cake, I will have to try it. My favorite way to have it is with chocolate ganache glaze and fresh sliced strawberries.
Aimee @ ShugarySweets says
October 10, 2013 at 12:52 PMOh how I love this cake!! With a pumpkin cheesecake filling, seriously?
I happen to LOVE angel food cake too. I just like to rip pieces off the cake until it’s finally gone 🙂
Jocelyn Brubaker says
October 11, 2013 at 10:43 PMThanks girl!!
Ashley @ Wishes and Dishes says
October 10, 2013 at 12:55 PMWoo hoo thanks for the giveaway! The cake looks awesome!
Jocelyn Brubaker says
October 11, 2013 at 10:44 PMThanks!! 😉
Carolyn D. says
October 10, 2013 at 1:01 PMWhat a great fall dessert-and easy to prepare with the cake already made for you!
Jocelyn Brubaker says
October 11, 2013 at 10:44 PMThanks!!
Angie says
October 10, 2013 at 1:40 PMI love Angel Food Cake with strawberries.
Mary Frances @ The Sweet {Tooth} Life says
October 10, 2013 at 1:46 PMYou are amazing in the kitchen! This truly does look (and I’m sure) taste like you slaved in the kitchen. What an easy and delicious dessert to have up your sleeves. Love how you put the cool whip on – it looks so cool! Pinned!
Jocelyn Brubaker says
October 11, 2013 at 10:44 PMThanks Mary!!
kim s says
October 10, 2013 at 1:55 PMI want to go home right NOW and make this! I already LOVE angel food cake. and pumpkin. and cool whip! ha love your recipes!
Jocelyn Brubaker says
October 11, 2013 at 10:45 PMThanks!!
Deb Young says
October 10, 2013 at 1:58 PMJust plain angel food cake is fine with me!
Kelli @ The Corner Kitchen says
October 10, 2013 at 2:00 PMAngel food cake is always a gem! I love the pumpkin filling and cool whip, Jocelyn…great additions!
Jocelyn Brubaker says
October 11, 2013 at 10:45 PMThanks!!
Nancy [email protected] says
October 10, 2013 at 3:27 PMI had no idea it was a holiday but if it means that I get to have this, then oh yeah!!
Jocelyn Brubaker says
October 11, 2013 at 10:45 PMHaha, right?!
jen b says
October 10, 2013 at 3:45 PMOh my gosh, this looks so delicious!
Jocelyn Brubaker says
October 11, 2013 at 10:46 PMThanks!!
Jay Ni says
October 10, 2013 at 3:47 PMI’ve only had it once but this recipe looks amazing. Will have to try
Jocelyn Brubaker says
October 11, 2013 at 10:46 PMThanks!!
Heather says
October 10, 2013 at 3:55 PMI’m inviting friends over for dessert on Sunday just so I have a reason to make this. It seriously looks amazing!
Jocelyn Brubaker says
October 11, 2013 at 10:46 PMThanks!!
Averie @ Averie Cooks says
October 10, 2013 at 4:15 PMLove this cake and what you did with the frosting and then the pumpkin cheesecake filling! Nice!
Jocelyn Brubaker says
October 11, 2013 at 10:47 PMThanks Averie!!
Trisha says
October 10, 2013 at 4:52 PMplain or with lemon curd
Eat Good 4 Life says
October 10, 2013 at 5:05 PMThis looks fantastic, as always. I have not had angel food cake in for ever. Now I want some 🙂
Jocelyn Brubaker says
October 11, 2013 at 10:47 PMThanks Miryam!!
LouAnn V. says
October 10, 2013 at 5:14 PMI like to just eat it by itself, but look forward to trying your version too.
Happy Valley Chow says
October 10, 2013 at 5:24 PMThat looks soooo good! Thanks for sharing, can’t wait to try 🙂
Happy Blogging!
Happy Valley Chow
Jocelyn Brubaker says
October 11, 2013 at 10:47 PMThanks!!
Laura @ Lauras Baking Talent says
October 10, 2013 at 5:32 PMI use to love it with strawberries, but I think this recipe may beat it 🙂 Definitely have to try it!
Jocelyn Brubaker says
October 11, 2013 at 10:48 PMHaha, thanks!!
Nicole @ Young, Broke and Hungry says
October 10, 2013 at 5:56 PMWhat an easy but impressive dessert!
Jocelyn Brubaker says
October 11, 2013 at 10:48 PMThanks!!
Sandy says
October 10, 2013 at 6:02 PMAngel food cake with fresh strawberries and whip cream is my favorite
Jenn says
October 10, 2013 at 6:39 PMThe traditional way with strawberries & whipped cream
Erin | The Emerging Foodie says
October 10, 2013 at 7:06 PMUm, yes please! This looks delicious. I think this would probably be my favorite way to eat angel cake! 🙂 But I love it plain with whipped cream and strawberries!
Jocelyn Brubaker says
October 11, 2013 at 10:48 PMThanks Erin!!
Barbara F. says
October 10, 2013 at 8:49 PMFound you on Pinterest! This cake sounds divine, have to make it. I love angel food cake, and Sara Lee too! xo
Jocelyn Brubaker says
October 11, 2013 at 10:49 PMThanks Barbara!!
Jesika says
October 10, 2013 at 9:28 PMThe best way to eat angel food cake is with strawberries and whipped cream! Or blackberries! Or raspberries!
Honestly, though, I can’t wait to try this! I’m adding this to my desert list for Thanksgiving!
Jocelyn Brubaker says
October 11, 2013 at 10:49 PMThanks Jesika!!
Tieghan says
October 10, 2013 at 10:24 PMSo pretty! I love the spiky frosting and the pumpkin cheesecake filling! YUM!
Jocelyn Brubaker says
October 11, 2013 at 10:50 PMThanks Tieghan!!
Chung-Ah | Damn Delicious says
October 11, 2013 at 3:55 AMGorgeous cake! Love that fluffy frosting! PINNED! 🙂
Jocelyn Brubaker says
October 11, 2013 at 10:50 PMThanks girl!!
Debbie says
October 11, 2013 at 7:04 AMLove to eat angel food cake just as it is……fresh and plain with nothing else on it. But this recipe looks delicious!
Jocelyn Brubaker says
October 11, 2013 at 10:50 PMThanks!!
Shelly says
October 11, 2013 at 10:51 AMI like mine topped with strawberries and whipped cream!
Diane says
October 11, 2013 at 11:36 AMThis sounds wonderful, plan to make tomorrow.
Jocelyn Brubaker says
October 11, 2013 at 10:50 PMYay!! Thanks Diane!!
Diane says
October 11, 2013 at 11:38 AMThis sounds wonderful. I am definitely making this as soon as I get the ingredients
Jocelyn Brubaker says
October 11, 2013 at 10:51 PMThanks!!
Jacqui says
October 11, 2013 at 1:42 PMmy favorite way to eat angel food cake is with fresh strawberries and whipped cream!
ashley - baker by nature says
October 11, 2013 at 1:44 PMThis is such an awesome spin on a classic cake! LOVE it.
Jocelyn Brubaker says
October 11, 2013 at 10:51 PMThanks girl!!
Trish Butler says
October 11, 2013 at 2:24 PMI really don’t care for Anglefood Cake unless it is covered in some mushed up berries, but I think you have just changed that. Thanks for the recipe
Jocelyn Brubaker says
October 11, 2013 at 10:52 PMYay! I’m happy to hear that!!
Tina @ Tina's Chic Corner says
October 11, 2013 at 2:42 PMI love semi homemade recipes! I love angel food cakes, but I haven’t ventured into making one because they seem a little finique to make. Sara Lee has awesome products and I love hwo you put your own touch on the finished product. Pumpkin cheesecake + soft angel food cake = winner! Love how you frosted the cake too, so pretty. 🙂
Jocelyn Brubaker says
October 11, 2013 at 10:52 PMThanks so much Tina!!
Beth @ bethcakes says
October 11, 2013 at 4:04 PMWhat an easy and creative idea! I love that you took a regular cake and added a ton of filling and Cool Whip. That’s my kind of cake. 🙂
Jocelyn Brubaker says
October 11, 2013 at 10:53 PMThanks Beth!!
Kari M says
October 11, 2013 at 4:11 PMI love angel food cake with strawberries and fresh whipped cream.
Chels R. says
October 11, 2013 at 8:03 PMI’m obsessed with toffee! And I’m obsessed with Angel Food Cake! What a great combo!
Jocelyn Brubaker says
October 11, 2013 at 10:53 PMThanks Chels!!
Susan C says
October 11, 2013 at 9:04 PMI always make strawberry shortcake with Angel Food Cake….so glad to now have a new recipe to try!! Thank you 🙂
Jocelyn Brubaker says
October 11, 2013 at 10:53 PMI’m happy to hear that!! 🙂
Maria says
October 11, 2013 at 9:13 PMJocelyn,
This looks AWESOME! I can’t wait to try it!
Maria
Jocelyn Brubaker says
October 11, 2013 at 10:54 PMThanks Maria!!
Renee @ Awesome on $20 says
October 12, 2013 at 12:28 AMI think angel food cake is best when dripping with a warm toffee sauce and piled high with fluffy whipped cream.
Erin says
October 12, 2013 at 8:14 PMSo good with strawberries and cream!
ATasteOfMadness says
October 13, 2013 at 1:48 AMWow, this looks great!! I think that my favorite way to eat angel food cake would be this cake.. yum!
Jocelyn Brubaker says
October 13, 2013 at 7:12 AMThank you…it was a pretty tasty cake 🙂
Rachel @ Bakerita says
October 13, 2013 at 5:51 PMThis looks absolutely amazing!! Love the combo of toffee and pumpkin – yum! Pinned 🙂
Leidy says
October 14, 2013 at 1:12 AMI like my Angel Food Cake with a chocolate drizzle and nuts
Jess @ On Sugar Mountain says
October 14, 2013 at 10:04 AMWe LOVE Sarah Lee Pound cake in my house – it was always the one thing my dad wouldn’t forget when we went to the grocery store LOL. Your Pumpkin toffee version looks absolutely heavenly (heehee) ! 😀
Trish - Mom On Timeout says
October 14, 2013 at 7:42 PMThis looks absolutely divine Jocelyn! Love anything with toffee 🙂
Bert says
October 16, 2013 at 7:49 AMI like it with fresh fruit and whipped cream
D SCHMIDT says
October 16, 2013 at 9:05 PMI like to add lemon curd, whipped cream and raspberries.
Judy says
November 15, 2015 at 12:55 PMThis looks so wonderful! Like you, I’m a sucker for anything pumpkin; I can’t get enough of it!! My mom used to cook an entire pumpkin and I would eat it like there was no tomorrow. It take a lot of time (bake the halves first, scoop out, then on top of stove a couple of hours with some butter and sugar). It was so rich but I loved it, along with yellow squash — you know, the things that other kids won’t eat!