Cherry Angel Food Cake
Cherry Angel Food Cake is a fluffy, low-fat dessert combining the lightness of angel food cake with the sweet, fruity flavor of cherries. It’s easy to make, beautifully colored, and perfect for any occasion.
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.