Type what you have

Ingredients

• ✓ angel food cake mix
• water
• egg
• milk
• brown sugar
• cinnamon
• vanilla extract
• salt
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat cake mix and water together in a bowl until moist; pour into a 10-inch tube pan.
3. 3 Bake in the preheated oven until top is golden brown, cracked, and looks dry, 38 to 48 minutes. Set aside 8 hours to overnight.
4. 4 Whisk eggs, milk, brown sugar, cinnamon, vanilla, and salt together in a bowl.
5. 5 Cut cake into 12 slices. Dip each slice in the egg mixture to coat.
6. 6 Melt enough of the butter in a large skillet over medium heat to coat the cooking surface. Cook the cake slices in batches the skillet until golden brown, 2 to 3 minutes per side.

By Life Tastes Good

Ingredients

• ✓ angel food cake mix

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
2. 2 Prepare batter as directed on the box. Fill muffin cups 2/3 full.
3. 3 Bake for 15 to 20 minutes, or until done.

By Gail

Ingredients

• ✓ angel food cake mix
• peach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix and peaches with juice in a large bowl until well combined. Pour batter into an ungreased 10x4-inch tube pan.
3. 3 Bake in the preheated oven until the top is dark golden brown and cracks feel very dry and not sticky, 37 to 47 minutes.
4. 4 Cool cake in the pan, inverted onto a wire rack, empty wine bottle, or thin-necked glass bottle, this will prevent the cake from sinking.

By Amy Brolsma

Ingredients

• ✓ angel food cake mix
• pineapple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat crushed pineapple with juice and cake mix in a large bowl with an electric mixer on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
3. 3 Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Cool in the pan, inverted onto a wire rack, or thin-necked glass bottle (such as a wine bottle); this will prevent the cake from sinking, about 2 hours.
4. 4 Run a table knife around the edges of the tube pan; turn out onto a serving plate. Cut into slices using a serrated knife.

By the brownie gurl

Ingredients

• ✓ angel food cake mix
• whipped topping
• milk
• instant chocolate pudding mix

Instructions

1. 1 Prepare and bake the cake as directed on the package. Allow to cool. Remove from pan. Slice a 1 inch layer off the top. Gently hollow out a trench about 1 1/2 inches wide and 2 inches deep. Tear the removed cake into small pieces and set aside.
2. 2 In a medium bowl, combine milk and pudding mix. Beat on low for 2 minutes. Fold cake pieces and 1 3/4 cups of whipped topping into pudding. Fill trench with pudding mixture. Replace top of cake. Spread remaining whipped topping over top and sides of cake.

By shirleyo

Ingredients

• ✓ angel food cake mix
• water
• vanilla extract

Instructions

1. 1 Put cake mix, water, and vanilla in a microwave-safe mug and stir until well combined.
2. 2 Microwave on high for 1 minute.

By Marbles

Ingredients

• ✓ angel food cake mix
• cooking spray
• pineapple
• whipped topping

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
2. 2 Mix pineapple with juice and cake mix together in a large bowl until well combined; pour batter into the prepared pan.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes. Let cake cool; serve with whipped topping.

By Donna

Ingredients

• ✓ angel food cake mix
• water
• water
• strawberry gelatin
• strawberry
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with oven rack in lowest position.
2. 2 Beat cake mix and 1 ¼ cups cold water in a bowl using an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed for 1 minute. Pour into an ungreased angel food tube pan.
3. 3 Bake in the preheated oven until top is golden brown and cracked, looks very dry and firm to the touch, 33 to 38 minutes.
4. 4 Cool cake in the pan, inverted onto a wire rack, empty wine bottle, or thin-necked glass bottle; this will prevent the cake from sinking, about 1 ½ hours. Loosen edges with a flat knife or a spatula to remove cake. Trim crust from cake; save for another use. Cut cake into cubes, or tear into bite-sized chunks; set aside.
5. 5 Combine boiling water and gelatin in a large bowl; stir until gelatin is dissolved. Stir in frozen strawberries and remaining 1 cup cold water. Chill until slightly thickened to the consistency of egg whites; it may reach this stage while stirring.
6. 6 Gently fold cake cubes and whipped topping into strawberry mixture. Chill until set, about 2 hours. Decorate top with any remaining strawberries and whipped topping.

By Matthew

Ingredients

• ✓ angel food cake mix
• cream sherry
• raspberry jam
• white sugar
• all-purpose flour
• salt
• milk
• egg yolk
• butter
• vanilla extract
• heavy cream
• almond
• maraschino cherry

Instructions

1. 1 The night before, slice the cake into 1/2 inch slices and sprinkle with sherry. Cover lightly so it won't get stale. Let sit overnight to allow alcohol to evaporate.
2. 2 To make the pastry cream: Mix sugar, flour and salt together in the top of double boiler. Slowly add milk to form a smooth mixture. Cook over low-medium heat stirring constantly until the mixture begins to thicken. Slowly pour 1/2 the hot milk mixture into a bowl of the beaten egg yolks, stirring constantly. Then pour all the mixture back into the double boiler and sir until thick. Add butter and vanilla. Chill.
3. 3 The next day, spread raspberry jam on top of sherried cake layers (or ladyfingers). Layer the bottom of a bowl with 1/3 the cake and pour 1/3 of the pastry cream over the top. Sprinkle with nuts. Layer cake, cream and nuts until all of the ingredients have been used. Top the uppermost layer with whipped cream and garnish with maraschino cherries and slivered almonds. Refrigerate 1 to 2 hours before serving.

By Marc