Description
This 2 Ingredient Cherry Angel Food Cake is a simple, fluffy, and delicious dessert perfect for any occasion. Combining angel food cake mix and canned cherry pie filling creates a moist, fruity cake that rises beautifully without any complicated steps. Easy to prepare with minimal ingredients and baked in the oven for a light, airy texture, this cake pairs wonderfully with whipped topping and fresh cherries for an irresistible treat.
Ingredients
Scale
Ingredients
- 16 ounces Angel Food Cake Mix (water-only variety, no egg pouch)
- 21 ounces Canned Cherry Pie Filling
Instructions
- Preheat Oven: Adjust the oven rack to the center position and preheat your oven to 350°F (175°C) to ensure even baking.
- Combine Ingredients: In a large mixing bowl, whisk together the dry angel food cake mix and the entire can of cherry pie filling. Mix carefully until the batter is thick, pink, and fluffy, ensuring the ingredients are fully incorporated without overmixing.
- Prepare Pan: Pour the batter into an ungreased 9 x 13 inch glass or ceramic baking dish. It’s important not to grease these types of pans so the cake can climb and rise properly during baking.
- Bake: Place the pan in the oven and bake for 28 to 30 minutes or until a toothpick inserted into the center comes out clean. The cake should be fluffy and set.
- Cool: Remove the cake from the oven and allow it to cool for 30 minutes. The cake will deflate slightly in the center as it cools, becoming even more tender.
- Serve: Slice the cake and serve with whipped topping and a cherry on top for a delightful finish to your dessert.
Notes
- Nutritional values are estimates and may vary depending on the specific ingredients used.
- Do not grease glass or ceramic baking pans for this recipe to allow the angel food cake to rise properly. Greasing will cause the cake to flatten.
- If using a metal Bundt pan instead, grease the pan well with a nonstick baking spray that contains flour, such as Baker’s Joy, to help the cake release easily.
