Raspberry Angel Cake

200 16 servings, 1/16 recipe (85 g) each
Recipe By
(3) 1 Review
Prep Time
Total Time

16 servings, 1/16 recipe (85 g) each

Part cake, part jelly dessert - our Raspberry Angel Cake may not be a traditional cake, but who cares? It's simply delicious, takes 20 minutes to prepare and it's a no-bake dessert!

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What You Need

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Make It

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  • Add boiling water to jelly powders in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
  • Arrange cake slices in concentric circles over jelly, with slices overlapping as necessary to completely cover jellyn.
  • Refrigerate 3 hours or until jelly is firm. Unmold onto plate; top with Cool Whip.

How to Unmold Dessert

Dip knife in warm water and run knife around edge of chilled dessert to loosen. Dip pan in warm water, just to rim, for 15 sec. Lift from water and gently pull dessert from edge of pan with moistened fingers. Place serving plate on top of pan. Invert pan and plate and shake to loosen dessert. Gently remove pan.


  • 16 servings, 1/16 recipe (85 g) each

Nutritional Information

Serving Size 16 servings, 1/16 recipe (85 g) each
Calories 110
% Daily Value
Total fat 1g
Saturated fat 1g
Cholesterol 0mg
Sodium 170mg
Carbohydrate 23g
Dietary fibre 1g
Sugars 12g
Protein 2g
Vitamin A 0 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • e.chang |

  • honey1982 |

  • bev.hamm |

    This is an easy to make, tasty dessert. This dessert has a beautiful presentation and all my guests raved about the taste.