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Cherry Angel Food Cake Recipe: Light, Fruity, and Fluffy

Cherry Angel Food Cake

A two-ingredient cherry dessert made with angel food cake mix and cherry pie filling. The cake is light and airy but slightly denser and moister than classic angel food cake.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package, about 16 ounces Angel food cake mix
  • 1 can, about 21 ounces Cherry pie filling
Optional Additions
  • 1/2 teaspoon Almond extract
For Serving
  • As needed Powdered sugar
  • As needed Whipped cream
  • As needed Fresh cherries

Method
 

Step-by-Step
  1. 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.
  2. Place the dry angel food cake mix in a large bowl. Add the cherry pie filling and the almond extract, if using.
  3. Fold or stir gently just until the ingredients are evenly combined. Avoid vigorous beating or excessive mixing, which can reduce the cake's volume.
  4. Transfer the batter to the ungreased tube pan and smooth the top carefully.
  5. 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.
  6. 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.
  7. 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

The standard formula uses one 16-ounce angel food cake mix and one 21-ounce can of cherry pie filling, with no added eggs, oil, or water. A slightly smaller 20-ounce can of pie filling may also be used. Cool the cake completely upside down before removing it from the pan.