- Yield: 8 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Caribbean Red papaya angel food cake
This takes papaya into the oven. Adding Caribbean Red papaya to a cake mix means you won't taste the papaya flavor (except in the topping on the cake), but the cake will have a lighter, much more refreshing taste. It's kind of like baking with applesauce.
- 1 Caribbean Red papaya
- 1 box angel food cake
- egg(s) as directed on the cake mix box
- 1 5-6 oz. container of vanilla Greek yogurt or frozen whipped dessert topping, thawed
Preheat the oven as directed on the cake mix box.
Cut open a Caribbean Red papaya. Discard the skin and seeds. Chop up the papaya into small pieces. For an easy way to do this...
Add 2 cups of the chopped papaya pieces to a blender or food processor, and blend or process until puréed. It will be chunky.
Measure your purée to equal the amount of liquid (water or milk) called for in the instructions on the cake mix box (2 cups of chopped pieces will make about 1 1/4 cups of puree). Puree more chopped pieces if needed.
Follow all but one of the directions on the cake mix box to prepare the cake for baking. Replace the water or milk called for on the box with the same amount of Caribbean Red papaya purée.
Bake according to the cake mix directions.
When a cake tester comes out of the center of the cake clean, remove the cake and let cool as directed on the box.
In a medium bowl, fold the reserved papaya pieces into the Greek yogurt or whipped topping. Top the cooled papaya angel food cake with the papaya topping.
Serve immediately or refrigerate until ready to serve.