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Fruit-Topped Angel Food Cake Squares

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  • Prep 30 min
  • Total 4 hr 30 min
  • Ingredients 8
  • Servings 12
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Luscious and gorgeous, this dreamy treat is perfectly impressive for a shower, brunch or dinner party.
Updated Feb 11, 2016
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  • 1 loaf (1 lb) angel food cake (12x5 inch)
  • 1 1/2 cups milk
  • 3 containers (6 oz each) Yoplait® Original yogurt French vanilla
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 box (6-serving size) vanilla instant pudding and pie filling mix
  • 2 cups quartered fresh strawberries
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries


  • 1
    Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut cake into 1-inch cubes; place in single layer in dish.
  • 2
    In medium bowl, mix milk, yogurt, condensed milk and pudding mix with wire whisk until well blended.
  • 3
    Pour pudding mixture over cake pieces; spread until cake pieces are completely covered. Gently tap dish on work surface to remove air bubbles. Cover; refrigerate at least 4 hours or overnight.
  • 4
    Just before serving, in another medium bowl, gently mix all berries. Cut dessert into squares; top with fruit.

Tips from the Pillsbury Kitchens

  • tip 1
    This dessert can be made the night before. If you are toting it to a party, take the fruit in a separate container, and top the dessert when you arrive.
  • tip 2
    For a lovely presentation, sift powdered sugar lightly over the dessert plate before adding the cake square. Garnish with a sprig of fresh mint on the side.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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