Berries and Cream Angel Cake
By :Chop Secrets
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Votes: 1
Rating: 1
Rate this recipe!
Course Dessert, Kids
Cuisine Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 20 minutes
Cook Time 25 minutes
Servings
8 - 10 servings
Ingredients
  • 8 oz angel food cake mix half a box
  • 1/2 cup Water +2 tbsp extra
  • 2 1/2 cups fresh berries (strawberries, blueberries, blackberries and/or raspberries)
  • 2 oz cream cheese softened
  • 1 tbsp sugar
  • 2 tsp orange juice
  • 1 cup thawed whipped topping or whipped cream
Course Dessert, Kids
Cuisine Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 20 minutes
Cook Time 25 minutes
Servings
8 - 10 servings
Ingredients
  • 8 oz angel food cake mix half a box
  • 1/2 cup Water +2 tbsp extra
  • 2 1/2 cups fresh berries (strawberries, blueberries, blackberries and/or raspberries)
  • 2 oz cream cheese softened
  • 1 tbsp sugar
  • 2 tsp orange juice
  • 1 cup thawed whipped topping or whipped cream
Votes: 1
Rating: 1
Rate this recipe!
Instructions
  1. In a large bowl, beat cake mix and water on low speed for 30 seconds, then on medium speed for 1 minute.
  2. Pour evenly into an ungreased IP-friendly bundt or tube pan. Cover with a paper towel and then tightly cover with aluminum foil.
  3. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the bundt pan on to the steam rack using a foil sling, then secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 27 minutes.
  5. When the time is up, quick-release the remaining pressure.
  6. Allow cake to cool completely on a wire rack, then use a thin silicone spatula to gently separate the cake from the pan. Cut cake horizontally in half.
  7. Meanwhile, chop enough berries to measure 1 1/2 cups, reserving the remainder for decoration.
  8. In a large bowl, beat cream cheese, sugar and orange juice until well combined. Beat in thawed whipped topping on low speed just until combined. Do not overmix. Gently fold in berries.
  9. Spread about 2/3 of the berries and cream mixture onto the bottom half of the cake. Cover with top of cake and remaining berries and cream mixture.
  10. Refrigerate one hour, then garnish with remaining fruit.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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