New recipes

No-Bake Cranberry Angel Food Cake

No-Bake Cranberry Angel Food Cake

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

A light and refreshing cake that’s the perfect dessert after a big feast!MORE+LESS-

Updated September 20, 2016


envelope unflavored gelatin


(14 oz.) can cranberry sauce with whole cranberries


(8 oz.) tub frozen whipped topping (thawed)


cups store-bought angel food cake, cut into cubes

For sugar coated cranberries:


tablespoons light corn syrup

Hide Images

  • 1

    In a pan, combine gelatin and cold water and let stand 5 minutes to soften. Heat and stir over low heat until gelatin dissolves. Remove from heat and add sugar. Stir until sugar is dissolved completely.

  • 2

    Stir in the can of cranberries and chill in refrigerator until partially thickened.

  • 3

    Fold in whipped topping. Cut angel food cake into cubes and gently fold cake cubes into cranberry mixture. Pour into a springform pan or a square baking dish. Chill until firm for about 5 hours. Garnish with sugar coated cranberries if desired.

  • 4

    To make sugar coated cranberries: Place 2 cups fresh cranberries in a large bowl. Add 2 tablespoons corn syrup and mix until coated. Pour sugar in a shallow dish and roll cranberries in sugar in small batches.

  • 5

    Place on parchment paper to dry at room temperature for a few hours or overnight.

Expert Tips

  • To remove from springform pan, run a sharp knife around the edge of the pan and release.
  • This is great frozen too!

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
2 1/2g
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • I always have room for dessert. ALWAYS.

    Even when I eat a heavy meal, I crave something sweet.

    When a light and refreshing dessert is in order, I make my No-Bake Cranberry Angel Food Cake. It’s perfect for the Fall season, but not heavy like many autumn desserts.

    It’s so easy to make—no baking involved! Chances are when you’re hosting a big gathering your ovens are already filled to the brim. Well, this dessert can be made days in advance and frozen! (And yeah, it’s really good frozen too.)

    Let’s get started!

    Gather up your ingredients: cranberry sauce, angel food cake, unflavored gelatin, whipped topping and sugar.

    Pour the envelope of unflavored gelatin into a pan filled with 3/4 cup water. Just let it sit there for about 5 minutes or so to soften.

    Next, heat the pan and stir over low heat until the gelatin dissolves. Take the pan off the stove and add your sugar. Stir until the sugar is dissolved too.

    Dump in the can of cranberry sauce. I use the kind with whole cranberries —not the log of congealed cranberry sauce. (Although I serve that variety every Thanksgiving, slicing it the way my mom used to).

    Chill in the fridge until it’s partially thickened, around 20 minutes or so.

    Take the pan out of the fridge and fold in your thawed whipped topping.

    Cut the angel food cake into cubes until you have 5 cups worth. You’ll probably have leftover cake. Eat it. It’s low in calories, so no guilt—right?

    Gently fold your cake cubes into the cranberry mixture.

    Pour into a springform pan or an 8-inch square baking dish. Chill until firm (about 5 hours) or freeze.

    If you want to garnish your cake with sugar-coated cranberries, it’s a real pretty presentation and super easy too.

    Put 2 cups of fresh cranberries in a bowl and add 2 tablespoons of light corn syrup. Stir until all the cranberries are completely coated.

    Now take a few cranberries and roll them in sugar. Put on parchment paper to dry for a few hours. That’s it!

    Decorate your cake with the cranberries right before serving. See? So pretty!

Cranberry Orange Angel Food Cake

1 ½ cups egg whites (about 1 dozen egg whites), at room temperature
1 ¼ tsp. cream of tartar
½ tsp. salt
1 ½ cups sugar
1 cup sifted unbleached flour
⅛ cup corn starch
½ tsp. pure vanilla extract
½ tsp. pure orange extract
the zest of one orange

Preheat oven to 375 degrees.
Whip the egg whites in the bowl of a stand up mixer with the whisk attachment until foamy.
Add cream of tartar and salt.
Keep whipping until soft peaks form.
With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved. This will take about another 45 seconds.
Sift the remaining ½ cup sugar with the flour and corn starch 3 times.
Carefully fold flour into the egg whites. You want to do this carefully. Towards the end add the vanilla and orange extracts, orange zest, and chopped cranberries folding until the berries are evenly distributed. Don't over do it.
Carefully spoon the batter into an ungreased angel food pan.
Bake for 30 to 35 minutes until light brown on top. Cool the cake in the pan by putting it upside down on your counter if your pan has &ldquofeet&rdquo if not put it upside down around the neck of a bottle until it cools to room temperature.
Run a long, sharp knife blade between the cake and the pan and loosen the cake out onto a plate.
Sprinkle with powdered sugar before cutting into slices with a serrated knife.

12 So-Easy, No-Bake Thanksgiving Desserts

Sure, we love a statement-making cheesecake, but try these individual parfaits for a quickie twist. Prepare the cheesecakes up to 2 days in advance and refrigerate, covered, until ready to serve (just keep the cranberries separate and top right before serving).

&bull 1 pound cranberries, fresh or frozen
&bull 3/4 cup granulated sugar
&bull 25 gingersnap cookies
&bull 3 tablespoons butter, melted
&bull 2 (8-ounce) blocks cream cheese, softened
&bull 3 ounces white chocolate, melted and cooled slightly
&bull 2 tablespoon heavy cream

1. Put the cranberries and 1/2 cup sugar in a microwave-safe bowl cover with vented plastic wrap. Microwave on High 4 minutes or until syrupy, stirring halfway through. Refrigerate, stirring occasionally, until cool.
2. Meanwhile, pulse the gingersnap cookies and butter in a food processor fitted with the blade attachment until finely ground.
3. Beat the cream cheese, white chocolate, heavy cream and remaining 1/4 cup sugar until smooth.
4. For each cheesecake parfait: Layer crumbs, cheesecake filling and cooled cranberries in a jar or dessert cup. Keep cool until ready to serve.

We tweaked the idea of "pie a la mode" and put the vanilla ice cream right inside. You can make this pie up to 5 days before the big event and store in the freezer.

&bull 1 pint vanilla ice cream
&bull 1 cup pure pumpkin
&bull 1/2 teaspoon pumpkin pie spice
&bull 1 store-bought graham cracker crust
&bull Whipped cream, for decorating and/or serving

1. Soften the vanilla ice cream in the microwave, about 30 seconds.
2. Beat the ice cream, pumpkin and pumpkin pie spice until smooth. Pour into the graham cracker crust and freeze at least 3 hours or until firm.
3. Garnish and/or serve with whipped cream, if desired.

This choco-latte tiramisue is for the chocolate lovers in the family. The longer it sits, the more delicious it gets. Want to turn this into an adults-only treat? Add 1 to 2 tablespoons of rum or coffee-flavored liqueur to the liquid in step 3.

&bull 1 cup cold heavy cream
&bull 5 tablespoons granulated sugar
&bull 2/3 cup chocolate chips, melted
&bull 8 ounces mascarpone cheese or cream cheese
&bull 1 1/2 cup strong brewed coffee or espresso
&bull 30 to 32 crisp ladyfingers
&bull Chocolate curls or shavings, for sprinkling (optional)

1. Beat the heavy cream and 2 tablespoons sugar with a mixer fitted with the whisk attachment on medium-high until stiff-peaks form.
2. Mix the chocolate and mascarpone in a large bowl until combined. Stir in one-quarter of the whipped cream to lighten, then fold in the remaining whipped cream until there are no streaks.
3. Line a loaf pan with plastic wrap, leaving an overhang. Mix the coffee and remaining 3 tablespoons of sugar in shallow bowl. One at a time, dip the ladyfingers in the coffee mixture until soaked but not soggy arrange 1 row in bottom of loaf pan. Top with a layer of chocolate filling. Repeat to make 4 layers, ending with ladyfingers (save leftover filling for coating). Cover with plastic wrap overhang and refrigerate at least 4 hours and up to 2 days.
4. Invert tiramisu onto serving plate and remove plastic wrap. Spread remaining coating on top and sides of tiramisu loaf using an offset spatula, if desired. Sprinkle top with chocolate curls.

Making No Bake Cherry Dump Cake

This cake starts out with a store bought or homemade angel food cake. Can you guess which I used? If you’ve followed my blog for awhile, you know that I’m all about convenience. So, yes, I bought my angel food cake right from the bakery at the grocery store.

Am I ashamed? Not at all. Remember the whole not using the oven thing?

Spoon 2/3 of the cherry pie filling over the angel food cubes. Try to resist from digging in just yet. It gets better.

Now spread the remaining angel food cake cubes over the top of the pie filling.

If you know anything about no-bake recipes, you probably can guess what’s coming next. The pudding. Because what’s a no-bake dessert without pudding?

Go ahead and spread that creamy goodness over the cake layer.

Now, top with Cool Whip and spoon the remaining pie filling over the whipped topping. I like to sprinkle on some sliced almonds for garnish. They add a bit more eye candy and a little crunch.

What a pretty summer dessert. Just wait until we cut it and you can see the layers!

I love that the cherries burst out from the middle of the cake as well! So many delicious layers of flavor. When you put them all together, it really is a little bit of “heaven on earth.”

Light and airy – this cherry dump cake is a perfect ending to an outdoor BBQ.


While I very much enjoy baking, Hubby is the real cook in our family. He went to college for Hotel and Restaurant Management and started working in kitchens when he was 16. While his career path took him away from the food side of management (he ended up with an MBA and working as a banker, and then CFO of his company), he never lost the love of cooking. My hips can tell you that Hubby is a great cook.

As well as Hubby and I, there are a number of recipe contributors to this blog. While I skew “comfort food”, I quickly realized that all my homemade recipes (mmmm cheese, mmmm whipped cream, mmmm chocolate) are not for everyone. That means diversification! You will find comfort food recipes, specific diet recipes (keto, paleo, low carb (mmmm cheese)), and more here on Ann’s Entitled Life.

I hope you enjoy all the recipes listed on Ann’s Entitled Life. From appetizers to entrees from desserts to how-to-preserve, there is a recipe for (nearly) everyone on this page! Just click the photo to be taken to the recipe you are interested in making.

If you have questions, please feel free to comment on the recipe post. You will find many people have added their oven flair to many of these recipes and shared those changes! I can always be reached through my contact me page or by emailing me directly!

● If you enjoyed this page, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!