Imagine a dessert so light it practically floats off your plate, bursting with sweet cherry goodness and a delicate almond whisper. This Cherry Angel Food Cake is not just a dessert—it's a culinary experience that transforms a simple cake mix into a show-stopping treat that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a foolproof, mouthwatering masterpiece that looks like it came straight from a professional bakery!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 box angel food cake mix
- 1 cup water
- 1 can cherry pie filling
- 1 teaspoon almond extract
- 1 cup whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Ensure that your oven rack is positioned in the center.
- In a large mixing bowl, combine the angel food cake mix and 1 cup of water. Use an electric mixer on medium speed to blend the mixture for about 1 minute, or until it is well combined and slightly frothy.
- Add the teaspoon of almond extract to the cake batter and mix for an additional 30 seconds until fully incorporated.
- Gently fold in the can of cherry pie filling into the batter. Be careful not to overmix; you want to maintain some of the cherry pieces for texture and flavor.
- Prepare a 10-inch tube pan by ensuring it is ungreased. Pour the cake batter into the pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30 minutes, or until the cake is golden brown and springs back when lightly touched. A toothpick inserted into the center should come out clean.
- Once baked, remove the cake from the oven and invert the pan onto a wire rack to cool completely. This will help maintain the cake's light and airy texture.
- While the cake is cooling, prepare the whipped cream. In a separate bowl, use an electric mixer to whip the cream until soft peaks form. You can sweeten the whipped cream with a little sugar if desired.
- Once the cake has cooled completely, carefully remove it from the tube pan. You can use a butter knife to gently loosen the edges if needed.
- Serve slices of the Cherry Angel Food Cake topped with a generous dollop of whipped cream. Enjoy your delicious and light dessert!
Tips
- Always use room temperature ingredients for the most consistent mixing and rising.
- Do NOT grease your tube pan—angel food cakes need the pan's surface to "climb" and achieve maximum height.
- When folding in cherry pie filling, use a gentle hand to preserve beautiful cherry pockets throughout the cake.
- Inverting the cake while cooling is crucial—this prevents the delicate cake from deflating and maintains its signature airy texture.
- For an extra flavor boost, consider adding a splash of vanilla extract alongside the almond extract.
- Use fresh, high-quality whipped cream and consider garnishing with fresh cherries for an elegant presentation.
- Store leftover cake in an airtight container in the refrigerator and consume within 2-3 days for optimal freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 3g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
