Cherry Angel Food Cake Homemade Recipes

LOW-FAT CHERRY-ALMOND ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
• In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.

CHERRY ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325 degrees.
• Sift together 3/4 cup of sugar and the flour three times. Set it aside.
• In a clean, grease-free bowl, beat the egg whites until they are frothy .
• Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
• Add the remaining sugar, three tablespoons at a time, beating well after each addition.
• Fold in the flour/sugar mixture about 1/2 a cup at a time, then fold in the almond flavoring and drained cherries.
• Spoon the batter into an ungreased angel food cake tube pan.
• Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
• Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
• Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
• Remove the cake to a plate.
• To make the glaze, whisk together the powdered sugar, butter, juice and extract until smooth.
• Drizzle the glaze over the cake.
• Store the cake in an airtight container.

CHERRY ANGEL FOOD CAKE

Steps:

• Place egg whites in a large 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 minutes 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.

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

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.

CHOCOLATE-FILLED CHERRY ANGEL CAKE

Steps:

• Prepare cake mix batter according to package directions; fold in chopped 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 45-55 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Cut cake horizontally into three layers., For filling, in a small heavy saucepan, cook and stir the chocolate chips, cherry juice, coffee and vanilla over medium-low heat until melted. Remove from the heat; stir in sour cream., To assemble, place one cake layer on a serving plate; spread with one half of the filling. Repeat layers. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Garnish with walnuts, chocolate and cherries. Refrigerate until serving.

CHERRY ANGEL DESSERT

Steps:

• Tear the angel food cake into 1-inch cubes (into a large bowl).
• With your fingers, tear the cream cheese into small pieces (into the same bowl).
• Add the Cool Whip.
• Toss "gently", you don't want to break up the angel food cake too much but still tastes great if you do.
• Turn cake mixture into a 13x9-inch casserole dish and top with the cherry pie filling.
• Refrigerate until ready to eat.
• Servings are approximate.
• Original recipe called for 1 can of topping but I always use 2.

CHERRY ANGEL CREAM CAKE

Steps:

• Cut cake into 1/4 inches slices; arrange half the slices on bottom of 13 x 9 inch baking dish.
• In large bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well.
• Chill 5 minutes Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, cream mixture and pie filling.
• Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.

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.

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.

CHERRY CHEESECAKE ANGEL FOOD CAKE ROLL

Steps:

• Preheat oven to 350 degrees and line a 10x15x1" rimmed baking sheet with parchment paper. Grease lightly (optional - it will climb higher if you leave ungreased)
• Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
• Lay a clean lint-free kitchen towel on the counter and dust with 1/4 cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
• Set aside to cool to room temperature, placing in the fridge or freezer if you want to speed up the process.
• To make the filling, beat cream cheese in a large bowl until smooth. Add 3/4 cup powdered sugar, cream and vanilla and beat until thick and stiff peaks form. This can take some time, up to 5 minutes.
• Make sure that it is completely cool and then unroll the cake. Spread with 3/4 of the cream cheese filling, and then spread with 3/4 of the cherry pie filling.
• Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese frosting and cherry pie filling. Refrigerate at least 4 hours before slicing for clean slices.

CHERRY VANILLA HEAVEN DESSERT

Steps:

• Cut angel food cake into cubes. (This was by far the most time-consuming part of the entire recipe. Take your time and use a good serrated knife!)

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.

ANGEL FOOD CAKE WITH WARM CHERRY SAUCE

Steps:

• Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat. Cook until butter is melted and sauce has thickened, about 5 minutes.
• Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.