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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.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Slices
Calories:
249
kcal
Author:
Wendy
Equipment
Instant Pot or Pressure Cooker
Ingredients
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
Instructions
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!!
Notes
You can bake this in your oven at 350 degrees for about 40 - 50 minutes if you prefer to bake.
Nutrition
Serving:
1
Slice
|
Calories:
249
kcal
|
Carbohydrates:
56
g
|
Protein:
4
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
486
mg
|
Potassium:
82
mg
|
Fiber:
1
g
|
Sugar:
39
g
|
Vitamin A:
50
IU
|
Calcium:
117
mg
|
Iron:
1
mg