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Instant Pot Toffee Angel Food Cake

Do you want to try a new recipe? Give this Toffee Angel Food Cake a try and watch how sweet, light, and delectable it is! The whole family will love it.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 8 Slices
Calories: 249kcal


  • Instant Pot or Pressure Cooker


  • 1 box Betty Crocker Angel Food cake mix
  • 1 ¼ cup water for cake mix
  • 2 cups water for Instant Pot

Frosting Ingredients

  • 2 cups Heath Toffee Bits
  • 8 oz cool whip


  • Lightly spray bundt pan with oil.
  • Mix cake mix and 1 1/4 cup water in a bowl.
  • Pour into bundt pan.
  • Cover with foil
  • Pour 2 cups water into the IP inner cooking pot.
  • Add trivet and bundt pan.
  • Close lid.
  • High pressure for 35 minutes.
  • Natural Pressure Release for 10 minutes.

Frosting Instructions

  • First, cut your cake in half, horizontally (so it is two circles- one on top of the other).
  • Remove the top circle, set aside.
  • Frost the top of the bottom half of the cake and generously sprinkle with heath bars.
  • Add the top of the cake and frost the entire thing.
  • Add heath bits all over the cake.
  • Let set for about 1/2 hour, cut and enjoy!!


You can bake this in your oven at 350 degrees for about 40 - 50 minutes if you prefer to bake. 


Serving: 1Slice | Calories: 249kcal | Carbohydrates: 56g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 486mg | Potassium: 82mg | Fiber: 1g | Sugar: 39g | Vitamin A: 50IU | Calcium: 117mg | Iron: 1mg