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.
Notes
For variations, try using blueberry or strawberry pie filling instead of cherry. Almond extract can be substituted for vanilla extract for a different flavor profile. The cake can be topped with cream cheese frosting or a simple dusting of powdered sugar instead of whipped topping. For added texture, try folding chocolate chips into the batter. Store-bought whipped topping can be replaced with homemade whipped cream if preferred.