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Flower Garden Cake

Rated as 5 out of 5 Stars

"Dessert prepared with angel cake, fruit and whipped cream."
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8 h servings 316
Original recipe yields 12 servings (1 - 10 inch tube pan)


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  1. Sprinkle gelatin over 1/2 cup orange juice and let stand. Oil a 10 inch tube pan.
  2. Beat the egg yolks with 3/4 cup sugar. Beat in lemon juice and remaining 1/2 cup orange juice. Transfer to a small saucepan and cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in gelatin mixture.
  3. Beat the egg whites with 3/4 cup sugar until stiff. Fold hot custard into egg whites. Fold in cake pieces and pineapple. Pour mixture into prepared pan. Place cherry halves with a spoon throughout the mixture. Chill in refrigerator overnight.
  4. In a chilled bowl, whip cream, green food coloring and 2 tablespoons sugar with an electric mixer until stiff. Serve unmolded dessert with whipped cream.

Nutrition Facts

Per Serving: 316 calories; 10.1 52.7 5.5 120 253 Full nutrition

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I enjoyed this recipe. I didn't love it, but that is just my taste. I still gave it 5 stars because those at the picnic who like a cool citrus dessert enjoyed it a lot. I baked my angel food ...