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Orange Angel Food Cake Dessert

With just one bite of Janet Springer's light-as-air angel food, even dieters will be on cloud nine! Cutting back on the fat and sugar doesn't squeeze the flavor from the sunny citrus cake she makes frequently in St. Petersburg, Florida.
  • Total Time
    Prep: 30 min. + cooling Bake: 30 min. + chilling
  • Makes
    15 servings

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 1 package (.3 ounce) sugar-free orange gelatin
  • 3/4 cup boiling water
  • 1/2 cup cold water
  • 1-1/2 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 teaspoon orange extract
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 small navel orange, halved and sliced
  • 1/2 cup sliced almonds, toasted

Directions

  • Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely.
  • In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set.
  • In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving.
Nutrition Facts
1 piece: 184 calories, 3g fat (2g saturated fat), 1mg cholesterol, 285mg sodium, 32g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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Reviews

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Average Rating:
  • Denise
    May 7, 2019

    I made this and my husband ate the whole thing!! I made another today with sugar free raspberry...hopefully it will be for dessert!!????

  • Conrobison
    Aug 3, 2013

    No comment left

  • ruckyroses
    May 23, 2013

    No comment left

  • Sugartwin
    Apr 13, 2013

    First of all I do not find a package [1 ounce] instant pudding 3.4 oz or5.1 ozthere is no [.] .3oz jello

  • gsbma
    Apr 12, 2013

    No comment left

  • Annvant
    Nov 11, 2012

    No comment left

  • TexasCookie
    Jul 28, 2012

    This yummy dessert is easy to prepare and the flavor combination is nice. Although it takes time to chill, the final result is excellent even more so when you consider that it is lower calorie and diabetic friendly. We have enjoyed this regularly since first seeing the recipe in one of the special TOH magazine cookbooks.

  • judy.penney
    Mar 15, 2012

    Loved it! Used sugar free prepared angel food cake, and drained mandarin oranges for garnish. Served it to my Diabetic friend and others. Big Hit! Judy Nova Scotia Canada

  • jadler
    Mar 9, 2012

    No comment left

  • Cottage Rose
    Nov 7, 2009

    I followed the directions on the recipe and the angel food cake box. This recipe says to use an ungreased 10" tube pan and the box says to use a pan no smaller then 10 x 4. I used a 10 x 4 pan, nad it over flowed onto the bottom of oven. It was making a huge baked on mess so I had to take it out of the oven before it done baking. If you try this recipe make sure you use a larger then 10 x 4 angel food pan! I'm not sure if I will try it again in a larger pan.