Why You’ll Love This Cherry Angel Cake
If you’re looking for a dessert that’s both impressive and effortless, this Cherry Angel Cake might become your new go-to recipe.
I make this whenever I need something that looks fancy but requires minimal effort.
What’s not to love? It combines the light, airy texture of angel food cake with sweet-tart cherries in every bite.
The contrast between the fluffy cake and the rich filling creates this perfect balance that’ll have everyone asking for seconds.
And cleanup? Just one bowl for mixing. Really. Plus, it’s lighter than traditional cakes—not that you’d notice from the incredible flavor.
What Ingredients are in Cherry Angel Cake?
This Cherry Angel Cake might look like it requires a long list of fancy ingredients, but it’s actually one of the simplest desserts you can make. With just a handful of store-bought items that come together like magic, you’ll have an impressive treat that tastes like you spent hours in the kitchen (when you realize you didn’t). The beauty of this recipe is in its simplicity.
- 1 box (15-16 oz / ~425 g) angel food cake mix
- 1 can (21 oz / ~595 g) cherry pie filling
- 1 teaspoon non-alcoholic vanilla extract
- 1 tub (8 oz / ~225 g) whipped topping, thawed
- Optional garnish: fresh cherries or shaved white chocolate
When shopping for these ingredients, quality does make a difference. The cherry pie filling is really the star, so look for one with plump, whole cherries rather than mostly gel. And while the recipe calls for non-alcoholic vanilla extract, regular vanilla works perfectly if that’s what you have on hand. For the whipped topping, you could substitute homemade whipped cream if you’re feeling ambitious, but the convenience of the store-bought version is part of what makes this recipe so wonderfully simple.
How to Make This Cherry Angel Cake
Making this Cherry Angel Cake is almost too easy to be true. Start by preheating your oven to 350°F (175°C) while you gather your ingredients.
In a large mixing bowl, combine one box (15-16 oz) of angel food cake mix with one can (21 oz) of cherry pie filling and a teaspoon of non-alcoholic vanilla extract. This is where the magic happens—no eggs, no oil, just these three simple components coming together. The batter will be thick and fluffy as you stir, almost like a science experiment where the dry cake mix transforms before your eyes.
Once everything is evenly blended (and resist the temptation to overmix), pour the batter into an ungreased 9×13-inch baking dish. Yes, you read that right—ungreased is important with angel food cake, as it needs to climb up the sides of the pan.
Spread the mixture evenly with a spatula and pop it into your preheated oven for 35-40 minutes. You’ll know it’s done when the top turns a lovely golden brown and springs back slightly when you give it a gentle touch. The aroma that fills your kitchen while it bakes? Absolutely worth waiting for.
After baking, patience becomes your most important ingredient. Let the cake cool completely in the pan on a wire rack—this could take an hour or so, but rushing this step will melt your topping.
Once cooled, spread one tub (8 oz) of thawed whipped topping across the surface, creating beautiful swirls and peaks. For that final touch of elegance, garnish with fresh cherries or shaved white chocolate if you’re feeling fancy.
Then slice, serve, and prepare for everyone to ask for your “complicated” recipe that took all of five minutes to put together.
Cherry Angel Cake Substitutions and Variations
While the classic Cherry Angel Cake is already a winner, you can easily customize it to suit your taste preferences or work with what’s in your pantry.
I’ve tried using blueberry or strawberry pie filling instead of cherry—both absolutely divine.
Don’t have vanilla extract? Almond extract pairs beautifully with cherries for a sophisticated flavor twist.
For the topping, cream cheese frosting makes this more decadent, or try a light dusting of powdered sugar if you’re watching calories.
My nephew adores the version with chocolate chips folded into the batter.
Who knew something so simple could be so versatile?
What to Serve with Cherry Angel Cake
Now that you’ve got your perfect Cherry Angel Cake ready, let’s talk about what to pair with it for a complete dessert experience.
I love serving mine with a scoop of vanilla bean ice cream, which melts slightly against the warm cake, creating this heavenly contrast of temperatures.
A dollop of lightly sweetened whipped cream works beautifully too, especially when I’m craving something less heavy.
For beverages, try coffee (the bitterness balances the sweetness), hot chocolate, or even a glass of cold milk.
Kids go crazy for milk, while adults might appreciate a dessert wine.
Cherry heaven, any way you slice it.
Final Thoughts
After baking this Cherry Angel Cake countless times, I’ve come to appreciate its perfect balance of simplicity and wow-factor. This dessert has become my go-to when I need something foolproof yet impressive.
The vibrant cherries against that cloud-like texture never fails to bring smiles around my table.
And can we talk about how forgiving this recipe is? I’ve rushed it, tweaked it, even forgotten the vanilla once—still delicious.
What I love most is how it bridges seasons. Summer picnics or holiday gatherings, this cake fits right in.
Wouldn’t you agree that the best recipes are those that feel like old friends?
Cherry Angel Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine angel food cake mix, cherry pie filling, and vanilla extract. Stir until evenly blended, avoiding overmixing.
- Pour the batter into an ungreased 9x13-inch baking dish, spreading it evenly with a spatula.
- Bake for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.
- Let the cake cool completely in the pan on a wire rack (about 1 hour).
- Once cooled, spread thawed whipped topping across the surface, creating swirls and peaks.
- Garnish with fresh cherries or shaved white chocolate if desired.
