Cherry Angel Food Cake is a wonderfully airy and fruity dessert that perfectly blends the fluffy texture of classic angel food cake with the sweet tang of cherries. It’s light enough for warm weather gatherings and elegant enough for any special occasion. The cloud-like cake paired with juicy cherries creates a dessert that’s both refreshing and indulgent without feeling heavy.
Cherry Angel Food Cake:
Whether topped with whipped cream or a drizzle of cherry glaze, this cake is sure to impress guests with its soft texture and stunning pink hue.
History:
Angel food cake dates back to the late 19th century in the United States, known for its light, sponge-like structure made with whipped egg whites instead of butter. Over time, bakers began adding fruits and flavors to give it variety, and cherry quickly became a favorite for its sweetness, color, and complementary flavor. Cherry Angel Food Cake became especially popular during the mid-20th century as a festive, colorful dessert for holidays and celebrations.
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Cherry Angel Food Cake
Ingredients
- 1 box (16 oz) angel food cake mix
- 1 can (21 oz) cherry pie filling
- 1 teaspoon almond extract (optional)
- Whipped topping or whipped cream (for serving)
- Fresh cherries (for garnish, optional)
Instructions
- Preheat oven: Set oven to 350°F (175°C).
- Mix the batter: In a large bowl, combine the angel food cake mix, cherry pie filling, and almond extract. Stir gently until well combined.
- Pour into pan: Pour the batter into an ungreased 10-inch tube pan or a 9x13-inch baking dish. Smooth the top evenly.
- Bake: Bake for 35–40 minutes, or until the top is golden brown and springs back when lightly touched.
- Cool: Invert the pan onto a cooling rack or bottle neck and let it cool completely (about 1 hour).
- Serve: Slice and top with whipped cream and fresh cherries for an elegant finish.
Notes
- Do not grease the pan—this helps the cake rise properly.
- Use cherry pie filling, not cherry preserves or jam.
- Almond extract enhances the cherry flavor beautifully.
- The cake will have a pink tint from the cherries—completely normal and delicious!
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Tips for Cherry Angel Food Cake:
- Fold the cherry filling gently to keep the batter airy.
- For extra flavor, drizzle with cherry syrup before serving.
- Try adding a layer of whipped cream and fresh cherries on top for presentation.
- To make cupcakes, bake in lined muffin tins for 18–20 minutes.
- Serve chilled for a refreshing summer treat.
FAQ’s for Cherry Angel Food Cake:
Q. Can I use homemade angel food cake batter?
Yes! Simply fold in the cherry pie filling to your homemade batter before baking.
Q. Can I use other fruit fillings?
Absolutely. Blueberry, raspberry, or pineapple pie filling also works well.
Q. How do I prevent the cake from deflating?
Cool the cake upside down to maintain its structure and height.
Q. Can I frost this cake?
Yes, a light whipped cream or cream cheese frosting pairs beautifully with the cherries.
Q. Is it low-fat?
Yes! Angel food cake is naturally low in fat since it contains no butter or oil.
Conclusion:
Cherry Angel Food Cake is a dessert that’s as beautiful as it is delicious. With its soft, airy texture and sweet cherry flavor, it offers a refreshing and guilt-free indulgence perfect for any celebration or casual family meal. Every bite feels like a taste of cherry-filled heaven!