Light as a cloud and bursting with fruity charm, this Cherry Angel Cake is the perfect dessert for when you want something sweet yet airy. The fluffy angel food cake pairs beautifully with the bright, juicy cherries, creating a treat that’s as pretty as it is delicious. Whether you’re making it for a special gathering or a simple family dessert, it’s sure to impress without feeling heavy.
Ingredients:
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1 box (16 oz) angel food cake mix
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1 can (21 oz) cherry pie filling
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1 tsp almond extract (optional)
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Whipped cream, for serving
Instructions:
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Preheat oven to 350°F (175°C).
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In a large mixing bowl, prepare the angel food cake mix according to the package directions.
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Gently fold in the cherry pie filling and almond extract, being careful not to deflate the batter.
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Pour the batter into an ungreased 9×13-inch baking dish or tube pan.
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Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Cool completely upside down if using a tube pan, or on a wire rack if using a baking dish.
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Serve slices topped with whipped cream and extra cherries if desired.
Tip: For a tangy twist, try using cherry pie filling mixed with fresh berries or a splash of lemon juice.
If you’d like, I can also give you a from-scratch cherry angel food cake version instead of the boxed mix. Would you like me to do that?
