Fat-Free Orange Angel Cake with Toppings

  • Prep Time 20 min
  • Total Time 3 hr 10 min
  • Servings 12




box Betty Crocker™ white angel food cake mix
1 1/4
cups orange juice

Apricot Brandy Sauce

cup apricot preserves
tablespoons corn syrup
tablespoon lemon juice
tablespoons brandy or orange juice

Yogurt-Fruit Toss

containers (6 oz each) Yoplait® Original yogurt orange crème
cups cut-up fresh fruit



  • 1 Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and orange juice with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • 2 Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  • 3 In 1-quart saucepan, heat preserves, corn syrup and lemon juice over low heat, stirring constantly, until preserves are melted. Remove from heat; stir in brandy.
  • 4 In large bowl, gently mix yogurt and fruit until coated. Serve cake with sauce or fruit mixture.



Expert Tips

Leftover sauce or fruit toss is perfect for topping waffles or pancakes.

In a pinch? Skip the cake-making step, and buy an angel food cake from your bakery.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.