Like two desserts in one, this angel food cake is topped with pudding and sugar, then torched to create the iconic brûlée topping.
- Remove top oven rack; move remaining rack to lowest position. Preheat oven to 350°F (180°F). Do not grease pan (for best results, ensure that bowl and utensils are clean).
- Blend cake mix and water in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 1 minute (do not overbeat). Pour into ungreased 10-inch (25-inch) tube pan and bake immediately.
- Bake for 38 to 48 minutes or until top is golden brown and cracked, looks very dry and is warm to the touch (do not underbake). Hang pan upside down on heatproof glass bottle for about 1 1/2 hours or until completely cooled. Loosen edges carefully. Place cake on serving platter.
- Just before serving, spread Pudding Cups over top of cake. Sprinkle sugar evenly over top. Working quickly, hold blowtorch so that flame is about 2 inches (5 cm) above surface of cake; direct flame so that sugar melts and caramelizes evenly (keep flame moving so sugar doesn’t burn). Let stand for 5 minutes before serving.
- Tip: Instead of using a blowtorch, place cake on ovenproof baking dish; brown sugar under broiler.
- Tip: Serve with additional pudding and a medley of berries if desired.