Best Cherry Angel Food Cake Cherry Fluff Frosting Recipes

CHERRY ANGEL FOOD CAKE - HOMEMADE

Steps:

• Drain cherries thoroughly.
• Add salt, cream of tartar, almond flavoring, and vanilla to egg whites.
• Beat until foamy but not stiff.
• Beat in sugar, 2 tablespoons at a time.
• Sift flour 3 times and fold into mixture.
• Pour a layer in the bottom of an ungreased cake pan.
• Sprinkle in 1/2 cherries.
• Add remaining batter and top with remaining cherries.
• Bake in the oven at 325° for 50 minutes.
• Invert and allow to hang until cake cools and pulls away from sides of pan.
• Use whipped cream as frosting and top with whole cherries.

2 INGREDIENT CHERRY ANGEL FOOD CAKE

Steps:

• Adjust oven rack to the center position. Preheat oven to 350°F.
• Mix dry cake mix and the entire can of cherry pie filling in a large bowl. Whisk to carefully combine until thick, pink, and fluffy.
• Add batter to an ungreased 9 x 13 glass or ceramic baking dish. You do not want to grease this type of pan. See notes or post for pan details.
• Bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool for 30 minutes before slicing. The cake will be very fluffy and depress a bit in the center once it cools.
• Serve with whipped topping, and a cherry! Enjoy!

CHERRY ANGEL FOOD CAKE ROLL

Steps:

• Preheat oven to 350*. Line two 15 1/2"x10 1/2" x 1" jelly roll pans with aluminum foil.
• Prepare cake following package directions.
• Divide into pans. Spread evenly.
• Cut through batter with knife or spatula to remove large air bubbles.
• Bake at 350*.for 15 minutes or until set.
• Invert cakes at once onto towels dusted with powdered sugar -- Remove foil carefully.
• Starting at short end, roll up each cake with towel jelly roll fashion.
• Cool completely.
• Fold chopped cherries, coconut and cherry juice into whipped topping.
• Unroll cakes.
• Spread half of filling over each cake to edges.
• Reroll and place seam side down on serving plate.
• Dust with powdered sugar.
• Refrigerate until ready to serve.

CHERRY ANGEL DESSERT

Steps:

• Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.

CHERRY ANGEL FOOD CAKE

Steps:

• Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries.
• Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minute or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.

CHERRY ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
• In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
• Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

ANGEL CHERRY CAKE

Steps:

• Mix the angel food cake mix and pie filling together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down. (Muffins: bake about 15-20 minutes)
• Notes: Top with fat-free cool whip, if desired. Add 1/2 c cocoa for a Black Forest version.