Toffee Instant Pot Angel Food Cake
Indulge in a light and sweet treat with this Toffee Instant Pot Angel Food Cake! Fluffy and airy, this cake is elevated with rich toffee bits for a delicious twist on a classic dessert. Perfect for any occasion, it’s an easy, crowd-pleasing dessert that’s sure to impress!
Ingredients
Cake Ingredients
- 1 Box Angel Food Cake Mix Betty Crocker
- 1 ¼ Cup Water For the cake
- 2 Cup Water For the Instant Pot
Frosting Ingredients
- 2 Cups Heath Toffee Bits
- 1 Cool Whip
Instructions
- Lightly spray bundt pan with oil. Mix cake mix and 1 ¼ cup water in a bowl. Then Pour into bundt pan.
- Cover with foil - this is optional. Pour 2 cups water into the IP inner cooking pot. Add trivet and bundt pan. Then close the lid. Set high pressure for 35 minutes. Natural Pressure Releaase for 10 minutes.
- First, cut your Angel Food 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 sbout ½ hour, cut and enjoy your delicious Instant Pot Toffee Angel Food Cake.
Notes
Containers: After the cake has thoroughly cooled, storing it in an airtight container is recommended. to safeguard against exposure to air and moisture. This precaution helps maintain its light and fluffy texture. Alternatively, tightly wrapping the cake in plastic wrap is also effective.
Dry Storage: Refrigeration is not recommended, as the cold temperatures can cause the cake to dry out. Instead, store the Angel Food Cake in a cool, dry place away from direct sunlight.
Nutrition
Calories: 539kcalCarbohydrates: 87gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 62mgSodium: 550mgPotassium: 82mgFiber: 0.3gSugar: 72gVitamin A: 682IUVitamin C: 0.1mgCalcium: 110mgIron: 0.2mg
Tried this recipe?Let us know how it was!