Berries and Cream Angel Cake


  • 8 oz angel food cake mix
  • 1/2 cup Water
  • 2 1/2 cups fresh berries
  • 2 oz cream cheese
  • 1 tbsp sugar
  • 2 tsp orange juice
  • 1 cup thawed whipped topping
  • In a large bowl, beat cake mix and water on low speed for 30 seconds, then on medium speed for 1 minute.
  • Pour evenly into an ungreased IP-friendly bundt or tube pan. Cover with a paper towel and then tightly cover with aluminum foil.
  • 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.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 27 minutes.
  • When the time is up, quick-release the remaining pressure.
  • 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.
  • Meanwhile, chop enough berries to measure 1 1/2 cups, reserving the remainder for decoration.
  • 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.
  • 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.
  • Refrigerate one hour, then garnish with remaining fruit.
Previous Next