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Pumpkin Toffee Angel Food Cake

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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.

Pumpkin Toffee Angel Food Cake - layers of no bake pumpkin cheesecake and cake makes a great dessert. Easy recipe for fall dinners!

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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.   Pumpkin Toffee Angel Food Cake - no bake pumpkin toffee filling inside an angel food cake makes it perfect for every fall occasion
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?

Pumpkin Toffee Angel Food Cake - creamy no bake pumpkin filling inside an angel food cake makes an impressive and easy recipe for dinner parties!

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!

Pumpkin Toffee Angel Food Cake - this easy layer cake will impress everyone at dinner. Easy recipe to put together in minutes!

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Pumpkin Toffee Angel Food Cake

Category: Cakes & Cupcakes

Servings: 12 pieces of cake

Pumpkin Toffee Angel Food Cake

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

  1. In a mixing bowl, beat the cream cheese, yogurt, pumpkin, and spice until creamy. Set aside.
  2. 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.
  3. 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.
https://insidebrucrewlife.com/pumpkin-toffee-angel-food-cake/

 

Pumpkin Toffee Angel Food Cake - easy no bake pumpkin filling inside an angel food cake makes an impressive dessert for dinner parties. Easy recipe to put together in minutes.

*BruCrew Life received product and compensation to create this recipe.  All opinions are 100% my own.

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Comments

  2. Joy R says

    Love 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.

    Reply

  14. Heather says

    I’m inviting friends over for dessert on Sunday just so I have a reason to make this. It seriously looks amazing!

    Reply

  26. Jesika says

    The 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!

    Reply

  29. Debbie says

    Love to eat angel food cake just as it is……fresh and plain with nothing else on it. But this recipe looks delicious!

    Reply

  35. Trish Butler says

    I 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

    Reply

  36. Tina @ Tina's Chic Corner says

    I 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. 🙂

    Reply

  40. Susan C says

    I always make strawberry shortcake with Angel Food Cake….so glad to now have a new recipe to try!! Thank you 🙂

    Reply

  51. Judy says

    This 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!

    Reply

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