This easy Cherry Angel Food Cake Recipe combines one 16-ounce package of angel food cake mix with one 21-ounce can of cherry pie filling for a light, fruity dessert that comes together in about 5 to 10 minutes. Bake it at 350°F (175°C) for 35 to 40 minutes, then cool the cake upside down for 1 hour before serving.
The result is a fluffy cake with pretty cherry color, a soft moist crumb, and a gentle almond-cherry flavor when almond extract is added. Serve it plain, with powdered sugar, or with whipped cream and fresh cherries for a simple dessert that looks special without requiring eggs, oil, or water.
Jump to RecipeWhy You’ll Love This Recipe
This Cherry Angel Food Cake is the kind of dessert that makes a busy baking day feel wonderfully manageable. The short ingredient list means there is no need to separate eggs, measure flour, or prepare a complicated frosting, yet the finished cake still has a pretty bakery-style appearance.
Cherry pie filling gives the cake its fruit flavor, jewel-toned flecks, and extra moisture. Because of that added fruit, the texture is somewhat denser and moister than plain angel food cake while remaining light enough for a warm-weather dessert.
The flavor is especially lovely with almond extract. Just 1/2 teaspoon adds a fragrant bakery note that complements the cherries without taking away their bright, sweet-tart character.
If you enjoy fruit-inspired desserts, you may also like this creamy cherry cheesecake dip, which brings the same cherry-and-creamy dessert combination to an easy scoopable treat.
Ingredients You’ll Need
The recipe depends on two convenient ingredients and a few optional toppings. For the best texture, use the quantities below rather than adding the eggs, oil, or water sometimes listed on a standard cake mix box.
- Angel food cake mix: Use one package weighing about 16 ounces.
- Cherry pie filling: Use one can of about 21 ounces. Some versions use a 20-ounce can and bake for a similar length of time.
- Almond extract: Add 1/2 teaspoon if you enjoy a classic cherry-almond flavor.
- Powdered sugar: A light dusting adds sweetness and a pretty finish.
- Whipped cream and fresh cherries: These are optional but make each slice especially inviting.
A 10-inch tube pan is the right choice for this cake. Leave it completely ungreased so the batter can grip the sides as it rises and cools.
For another nutty, tender dessert to place on your baking list, see our almond cream cake for a richer cake option with a different style of crumb.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C) and set out a clean, ungreased 10-inch tube pan. Do not spray or butter the pan, since the cake needs the bare sides to support its rise during baking and cooling.
Step 2: Pour the dry angel food cake mix into a large mixing bowl. Add the can of cherry pie filling and, if desired, 1/2 teaspoon almond extract for a softly fragrant cherry-almond taste.
Step 3: Fold the mixture together gently with a spatula or stir it slowly just until no dry cake mix remains. Do not vigorously beat the batter, because excessive mixing can remove air and leave the finished cake shorter and heavier.
Step 4: Spoon the batter into the ungreased tube pan. Smooth the top lightly, but avoid pressing down hard, since the goal is to preserve as much air in the mixture as possible.
Step 5: Bake for 35 to 40 minutes. The top should look golden brown and spring back lightly when touched, while a skewer inserted near the center should come out without wet batter.
Step 6: Remove the pan from the oven and immediately invert it onto its feet or over a sturdy bottle. Let the cake cool completely, usually about 1 hour, before attempting to release it.
Step 7: Once cool, run a thin knife around the outer edge and the center tube to loosen the cake. Turn it out carefully, then finish it with powdered sugar, whipped cream, or fresh cherries.
Pro Tips for a Fluffy Cake
The most important technique is gentle mixing. Cherry pie filling is thick and heavy, so it is tempting to stir forcefully, but a slow folding motion keeps more air in the batter and helps the cake maintain its delicate structure.
Do not grease the pan, even if that feels unusual. Angel food cake is designed to cling to the pan while it rises, and greasing the surface can make it difficult for the batter to climb.
- Use the correct pan: A 10-inch tube pan gives the batter room to rise and makes upside-down cooling possible.
- Check early near the end: Begin watching the cake around 35 minutes, since ovens vary slightly.
- Invert immediately: Delaying this step can allow the warm cake to sink under its own weight.
- Cool fully: Releasing the cake while warm may cause the center or sides to collapse.
- Slice with care: Use a thin, sharp knife and a gentle sawing motion for neat pieces.
For a different celebration-worthy baking project, our chocolate layer cake offers a deeper cocoa flavor and a more traditional frosted finish.
Serving Ideas and Flavor Pairings
A simple dusting of powdered sugar is enough to make this cake attractive. The sugar settles into the small ridges and cherry pockets on the surface, creating a snowy finish without hiding the cake’s rosy color.
For a more dessert-shop presentation, add a spoonful of whipped cream to each slice and top it with a fresh cherry. You can also serve the cake with extra cherry pie filling, although the cake is already sweet and moist on its own.
Keep the garnishes light so the airy crumb remains the focus. A few cherries arranged around the cake stand, a small bowl of whipped cream, and a fine dusting of sugar create an inviting centerpiece.
Although this is a sweet recipe, cherries are also wonderful in savory cooking. For an unexpected menu contrast, pair dessert with our pan-roasted cod with cherry tomato sauce as part of a meal that balances fresh, bright flavors.
Storage and Make-Ahead Advice
Store the completely cooled cake covered at room temperature if you plan to serve it within a day. For longer storage, refrigerate it in an airtight container, especially after adding whipped cream or other perishable toppings.
Keep powdered sugar, whipped cream, and fresh cherries separate until serving when possible. This keeps the surface dry and allows each guest to choose the amount of topping they prefer.
The cake is best enjoyed in thick wedges at room temperature or lightly chilled. Avoid compressing the slices in a crowded container, as the tender crumb can lose its airy texture.
For another easy dessert made with a prepared cake base, take a look at this fun Oreo poke cake, which is especially popular for parties and casual gatherings.
Cherry Angel Food Cake
Ingredients
Method
- Heat the oven to 350°F (175°C). Do not grease a 10-inch tube pan, because angel food cake needs to cling to the sides as it rises.
- Place the dry angel food cake mix in a large bowl. Add the cherry pie filling and the almond extract, if using.
- Fold or stir gently just until the ingredients are evenly combined. Avoid vigorous beating or excessive mixing, which can reduce the cake's volume.
- Transfer the batter to the ungreased tube pan and smooth the top carefully.
- Bake for approximately 35 to 40 minutes, until the top is golden brown and springs back lightly when touched. A skewer inserted near the center should come out without wet batter.
- Immediately invert the pan onto its feet or over a bottle and let the cake cool completely, about 1 hour. This helps prevent the delicate cake from collapsing.
- Run a thin knife around the edges to release the cake. Serve plain, dusted with powdered sugar, or topped with whipped cream and fresh cherries.
Notes
Final Thoughts
This Cherry Angel Food Cake proves that a short ingredient list can still produce a dessert with plenty of color, flavor, and charm. The combination of angel food cake mix and cherry pie filling creates a soft, fruity cake with a texture that is lighter than a traditional fruit cake but moister than plain angel food cake.
Remember the three details that matter most: mix gently, bake at 350°F (175°C) for about 35 to 40 minutes, and cool the cake upside down until completely cold. Finish it with powdered sugar for simplicity or whipped cream and fresh cherries for a festive presentation.
It is an excellent choice for spring brunches, summer dinners, potlucks, birthdays, or any evening when you want a homemade dessert without a long preparation list.