3-Ingredient Cherry Angel Cloud Cake
A simple, effortless dessert blending angel food cake with cherry pie filling and creamy whipped topping. Perfect for sharing, this cake boasts a light, airy texture and bursts of fruity sweetness.
Servings: 8 servings
Calories: 320kcal
Ingredients
- 1 box (16 oz) angel food cake mix
- 1 can (21 oz) cherry pie filling
- 1 tub (8 oz) whipped topping (thawed)
Instructions
- Preheat oven to 350°F (175°C). Ensure your oven rack is centered.
- Prepare the batter: In a large mixing bowl, combine the entire box of angel food cake mix with the can of cherry pie filling. Do not add any water or extra liquids. Stir gently until smooth with cherry pieces evenly distributed.
- Pour into the baking pan: Lightly grease a 9x9-inch square pan or line it with parchment paper. Pour the batter evenly and smooth the top.
- Bake the cake: Place in the oven and bake for 28 to 30 minutes. Check with a toothpick in the center; it should come out mostly clean with moist crumbs but no wet batter.
- Cool completely: Let the cake cool in the pan on a wire rack for at least 30 minutes.
- Top with whipped topping before serving: Spread the thawed whipped topping over the cooled cake. Garnish with fresh cherries or powdered sugar if desired.
Notes
Use room temperature cherry pie filling to prevent difficulty in mixing. Avoid overmixing to maintain the airy texture. Store any leftovers in an airtight container in the refrigerator for up to 2 days.