Gooey Angel Food Cake

gooey-angel-food-cake Photo: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions


  • Caramel sauce:
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 teaspoon fresh lemon juice
  • 1 tablespoon butter
  • 1/4 cup evaporated low-fat milk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Cake:
  • 1 (10-ounce) round angel food cake, cut into 10 slices
  • 2 cups chopped fresh fruit (such as berries, mango, and kiwi)


1. To make the caramel sauce: Combine sugar and 1/4 cup water in a medium-size, heavy saucepan over medium-high heat, stirring to dissolve the sugar. Add the lemon juice, and bring to a boil. Cook, without stirring, about 5 minutes, until syrup turns golden. (Be careful not to let it burn.)

2. Remove syrup from heat. Using a wooden spoon, stir in the butter until melted. Pour milk into a small microwave-safe bowl. Microwave on HIGH 30 seconds. Gradually stir milk into caramel until blended. (Caramel will begin to harden.)

3. Return caramel to mediumhigh heat, and cook, stirring often, 1 minute, until hardened caramel has dissolved. Remove from heat, and stir in vanilla and salt (makes about 3/4 cup sauce).

4. Top cake slices with fruit, and drizzle with warm sauce.

Quick tip: Make the caramel sauce ahead of time and store in the fridge for up to 5 days. Serve warm.

  • Prep Time:
  • Cook Time:

  • Rich caramel sauce drizzled over angel food cake gets a fresh fruit topping before being served to waiting guests. This dessert recipe is a don't miss!
  • Yield: Makes 10 servings (serving size: 1/10 of cake, about 3 tablespoons fruit, and 1 tablespoon sauce)

Nutritional Information

Calories per serving: 241
Fat per serving: 2g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.4g
Polyunsaturated fat per serving: 0.2g
Protein per serving: 3g
Carbohydrate per serving: 55g
Fiber per serving: 1.5g
Cholesterol per serving: 4mg
Iron per serving: 0.0mg
Sodium per serving: 312mg
Calcium per serving: 76mg