Angel Food Refrigerator Cake

Angel Food Refrigerator Cake

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Perri Pender 20

"This is so easy it is almost embarrassing! Nice light dessert that you make with a bought angel food cake."
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40 m servings 208 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Whisk whipped topping, lemon yogurt, and vanilla pudding mix together in a bowl until frosting is smooth and thickened, 2 to 3 minutes. Spread frosting evenly on angel food cake and refrigerate until chilled, at least 30 minutes.


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This really was a quick, easy, & light dessert. It is perfect for last minute guests or a weeknight dessert when you are craving something sweet but don't want to go to overboard on the calorie...

Fantastic , super easy, and substitutions work great! Didn't have vanilla pudding so I used lemon and only had lemon cream pie yogurt not plain lemon. Family loved it!

Love this easy cake. I changed the lemon yogurt to vanilla and added chocolate drizzle with fresh raspberries. It's a light and yummy dessert and not overly sweet.

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