Blueberry Angel Food Cake Mini Trifles

Angel food cake layered with blueberry compote and cheesecake topping. Garnished with mint leaves.

Yield: 1 Serving


  • 1 portioned slice Sara Lee® Angel Food 8″ Round No Fat Bundt Cake
  • 1/2 cup creamy whipped cheesecake topping
  • 1/4 cup blueberry compote
  • Fresh mint leaves


  1. Thaw angel food cake and cut into 1-inch cubes.
  2. Layer half of  the cake cubes into an individual trifle dish.
  3. Top cake with 1/4 cup cheesecake topping.
  4. Top with 2 tablespoons blueberry compote.
  5. Repeat layers.
  6. Garnish with fresh mint leaves.
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