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“The original recipe came from my Aunt Margaret in Burbank. I have substituted an 8 oz container of lite Cool Whip, which makes this cake a relatively low calorie treat and a whole lot easier. Cooking time is actually time that fruit stands before folding into whipped topping. If you use a store bought angel cake, there is no baking involved!”
1hr 15mins
1 cake

Ingredients Nutrition


  1. Cut drained cherries in fours and slice marshmallows in half.
  2. Drain pineapple and add to marshmallows, cherries and nuts.
  3. Allow to sit for 1- 2 hours.
  4. Save out a few cherry halves to decorate top.
  5. Dissolve Knox gelatin in 1/2 cup cold milk. Let sit for a few minutes and then warm in microwave to dissolve. Stir well and add to fruit mixture and allow to set.
  6. Whip heavy cream and fold into fruit.
  7. Cut angel food cake into 3 layers and fill.
  8. You should have enough to top with filling and decorate with extra cherry halves and almonds.
  9. Chill until serving time.
  10. (Can be made a day ahead and kept in refrigerator).

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