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filled angel food cake

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is so good- you have to try it for yourself! It's an angel food cake filled with jello, almond, maraschino cherries, marshmallows, pineapple and macaroon cookies. From Kitchen Chatter and Friends.

(2 ratings)
yield 10 servings
prep time 35 Min
method Refrigerate/Freeze

Ingredients For filled angel food cake

  • 1 lg
    angel food cake, store bought or homemade from box
  • 3 oz
    package lemon jello, divided
  • 8 oz
    tub thawed cool whip
  • 12
    maraschino cherries, diced
  • 25
    mini marshmallows
  • 5
    macaroon cookies, broken
  • 1 sm
    can tidbit pineapple, drained juice reserved for another day
  • 1 c
    hot water
  • FROSTING:
  • 1/2 c
    butter, softened
  • remaining 1/2 package of jell-o powder
  • 3 c
    powdered sugar or more
  • 1/4 c
    evaporated milk

How To Make filled angel food cake

  • 1
    Cut 1 inch off top of store bought or prepared baked cake. Hollow out remaining cake, leaving a 1/2 inch shell. Dissolve 1/2 package of the jello in water then refrigerate. When jell-O begins to set up, beat until fluffy. Fold in Cool Whip until blended. In another bowl, combine fruit, macaroons, marshmallows and pieces of cake that were removed. Combine both mixtures and place in the hollowed out cake. Replace top of cake and frost with fluffy frosting. --- Frosting: Place butter in mixing bowl and beat on medium speed until creamy. Add evaporated milk, and 1 cup of the powdered sugar and Jell-O powder mix; mix for 1 minute on low then on medium about 2 minutes. Add remaining powdered sugar, 1 cup at a time, until all sugar is incorporated- if it's too thick to spread, add a little more milk one teaspoon at a time, and beat until smooth. If too thin add a little more powdered sugar.
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