Berries and Cream Angel Cake

By: Chop Secrets

Berries and Cream Angel Cake
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert, Kids
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
30-60 min, 8 - 10 servings, angel food cake mix, contributed, cook 25 min, cream cheese, dessert, easy, fresh berries, kids, modern, orange juice, prep 20 min, pressure cook, sauté, sugar, thawed whipped topping, water

prep icon Prep Time
20 min
cook icon Cook Time
25 min

serving icon Servings
8 - 10 servings
Ingredients
  • 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
Instructions
  • 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.
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