To make it, you combine the cake mix and pie filling in a large bowl, stirring until fully combined. Pour the batter into a greased baking dish, then bake at 350° for 25-30 minutes, or until a ...

Supported by By Tanya Bush Photographs by Anthony Cotsifas In 1927, an Ohio-born insurance salesman named Harry Baker, having ...

A mix of whipped topping, lemon yogurt, and instant vanilla pudding is the perfect finishing touch for store-bought angel ...

My mom, like me, is notoriously not a baker, so on special occasions, she'd treat us to a store-bought angel food cake, a can of store-bought whipped cream and a carton of strawberries.

Dollop whipped cream over top of cake. Garnish with additional fresh raspberries. Slice and serve. This Chocolate-Raspberry Icebox Cake is the answer to summer days when you want to serve a ...

Pour the batter into an ungreased 10-inch angel food cake pan. Smooth the top and bake for 45 to 50 minutes, until the top is dark golden brown and a toothpick inserted in the middle comes out clean.