pumpkin toffee angel food cake
Obtained online. http://insidebrucrewlife.com/2013/10/pumpkin-toffee-angel-food-cake/
►
yield
12 serving(s)
prep time
40 Min
method
Refrigerate/Freeze
Ingredients For pumpkin toffee angel food cake
-
4 ozcream cheese, softened
-
1/4 cplain greek yogurt
-
1/4 cpumpkin puree
-
1/2 tsppumpkin pie spice
-
1/4 cmilk
-
1/2 pkginstant white chocolate pudding (3.4 oz)
-
1/4 ctoffee bits + extra for topping
-
1sara lee angel food cake, thawed
-
1container cool whip, divided (12 oz.)
How To Make pumpkin toffee angel food cake
-
1In a mixing bowl, beat the cream cheese, yogurt, pumpkin, and spice until creamy. Set aside.
-
2Whisk 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.
-
3Use 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT