Desserts
This angel food cake mix and cherry pie filling recipe delivers the perfect balance of light, airy cake and rich, fruity filling that tastes like a bakery classic. ✨ The secret lies in using angel food cake mix for effortless baking—no eggs or butter required—while the cherry pie filling adds bursts of sweet-tart flavor that cut through the cake's delicate texture.
The beauty of this dessert is its simplicity: mix, bake, and layer without fuss. The angel food cake rises high with a tender crumb, while the cherry pie filling (homemade or store-bought) adds a vibrant, juicy contrast.
For a restaurant-quality finish, top with whipped cream or a dollop of meringue for extra elegance.
What makes this recipe stand out is the perfect harmony of textures—fluffy cake layers with a moist, cherry-infused center. It’s ideal for special occasions or a comforting weekend treat, and the best part? You can customize it with fresh cherries or a splash of vanilla for extra depth.
Whether you're a beginner or an experienced baker, this dessert comes together in under an hour, making it the ultimate showstopper. Let’s get baking!
Ingredients for angel food cake mix and cherry pie filling
Here’s what you’ll need to create this bakery-style dessert with fluffy cake and bursting cherry filling.
| Ingredient | Amount | Notes |
|---|---|---|
| Angel Food Cake Mix 🍰 | 1 box | Dietz & Watson or Betty Crocker |
| Large Egg Whites 🥚 | 12 whole | Freshly separated, room temp |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smoothness |
| Unsalted Butter 🧈 | ½ cup | Melted, for cake layers |
| Cherry Pie Filling 🍒 | 1 can | High-quality, no-sugar-added preferred |
| Vanilla Extract 🌿 | 1 tsp | Pure, for extra depth |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, brightens cherries |
| All-Purpose Flour 🌾 | ½ cup | For dusting cake layers |
| Whipped Cream 🍦 | 2 cups | Homemade or store-bought |
| Fresh Cherries 🍒 | 1 cup | Pitted, for garnish (optional) |
| Powdered Sugar 🍚 | ¼ cup | For dusting cake |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Meringue Powder 🍰 | ½ cup | For meringue topping (optional) |
| Water 💧 | ¼ cup | For meringue topping |
The angel food cake mix is the star—Dietz & Watson or Betty Crocker are my go-tos for that signature lightness. The egg whites? Freshly separated and room temperature make all the difference (no yolks here!). For the cherry filling, high-quality canned cherries or homemade give the best flavor—skip the sugar-loaded versions if you want a lighter dessert. I always grab extra cherries for garnish because fresh ones make it feel extra special. The butter? Melted and cooled before folding into the cake layers for that perfect moistness without heaviness.
No angel food cake mix? Homemade angel food cake (egg whites + sugar + flour) works too—just follow a trusted recipe. Running low on egg whites? Pasteurized liquid egg whites in a carton are a great backup. The cherry filling can be store-bought (like Mott’s or Manischewitz) or homemade—simmer fresh cherries with sugar and cornstarch for a thicker texture. For the meringue, meringue powder is foolproof, but you can also whip egg whites with powdered sugar if you’re feeling adventurous. The whipped cream? Homemade is ideal, but store-bought in a can is totally fine for a quick fix.
The cake mix keeps 6 months in a cool, dry place, while the cherry filling lasts 1 year unopened. Once baked, the cake layers stay fresh for 3 days covered at room temperature or 5 days in the fridge. For the meringue topping, bake it immediately after assembling the cake to prevent sogginess. Store leftovers in an airtight container with parchment between layers. Pro tip: Assemble the cake the night before—the flavors meld beautifully overnight!
Why You'll Love This Recipe
- No-Bake Magic: I swear, this recipe feels like cheating—just fold the cake mix with stiff egg whites, fold in the cherry filling, and bake. No creaming butter, no measuring eggs by hand, just mix and go. The butter swirls through the batter so smoothly, it’s almost relaxing.
- Cherry Cloud Dream: That first bite? Warm angel food cake with gooey cherry filling melting into it—like dessert got a personality upgrade. Honestly, the sugar in the filling caramelizes just enough to make it taste homemade, even if you’re using store-bought mix.
- Picnic or Party: Between us, this is my go-to for potlucks or lazy Sundays. Slice it into squares, pack it in a container, and boom—you’ve got a showstopper that’s just as good cold as it is warm. (Yes, even on a Tuesday night when you’re craving something sweet but don’t want to bake.)
- Leftovers That Don’t Suck: The cake stays moist for days, and the cherry filling? It gets better the next day. I’ll be real: I’ve reheated slices in the microwave with a pat of butter, and no one bats an eye. Plus, you’re using pantry staples—no weird ingredients to justify buying.
Step-by-step instructions for angel food cake with cherry pie filling
Here's how to transform simple ingredients into a showstopping dessert that's light, airy, and bursting with cherry flavor.
👨🍳 Step 1: Prepare the Angel Food Cake Layers
Preheat your oven to 350°F and grease two 9-inch tube pans with nonstick spray. I like to use a light coat of oil and dust with flour, then tap out the excess—this prevents sticking without making the cake heavy.
In a large bowl, sift together the 1 box angel food cake mix and 0.5 cup all-purpose flour to remove any lumps. Add the 12 whole large egg whites and 1.5 cups granulated sugar, then gently fold everything together using a rubber spatula. Be careful not to overmix—just combine until no dry spots remain.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 30-35 minutes until the cake springs back when gently pressed and a toothpick comes out clean. Let the cakes cool in the pans for 5 minutes, then invert onto a wire rack to cool completely. The cake should be light as a cloud!
🍳 Step 2: Assemble the Cake Layers with Cherry Filling
Once both cakes are completely cool, place one layer on a serving plate. Spread ½ can cherry pie filling evenly over the top, leaving a ½-inch border around the edges. This prevents the filling from oozing out when you add the second layer.
Place the second cake layer on top and press down gently to create a clean, flat surface. The cakes should be perfectly level—this ensures even slices. I like to use a long serrated knife to trim any uneven edges if needed.
🥘 Step 3: Create the Whipped Cream Cherry Topping
In a medium bowl, whip the 2 cups whipped cream with the 1 tsp vanilla extract and 0.25 tsp salt until soft peaks form. Fold in the 1 cup fresh cherries (if using) and set aside. For a more decadent touch, you can also fold in 2 tablespoons powdered sugar to taste.
Spread the whipped cream mixture evenly over the top of the cake, creating a smooth, even layer. I use an offset spatula to get clean edges. For extra flair, arrange the remaining fresh cherries on top in a decorative pattern—this adds both beauty and a burst of fresh cherry flavor with every bite.
🔪 Step 4: Add the Optional Meringue Topping (If Desired)
If you want that classic angel food cake look, prepare the meringue topping by combining the 0.5 cup meringue powder and 0.25 cup water in a clean bowl. Beat with a hand mixer on high speed for 3-5 minutes until stiff, glossy peaks form. The meringue should hold its shape when you lift the beaters.
Spread the meringue evenly over the whipped cream layer, creating smooth peaks around the edges. Use a spatula to create decorative swirls if you're feeling artistic. Bake at 250°F for 10-12 minutes until the meringue is lightly golden. Let it cool completely before slicing—this prevents the meringue from melting.
🍽️ Step 5: Dust, Slice, and Serve
Once everything is completely cool, dust the cake generously with 0.25 cup powdered sugar using a fine-mesh sieve. This adds that signature angel food cake finish and balances the tart cherry filling beautifully.
Slice into 8 equal wedges and serve immediately. The cake should be light and airy, with each bite offering a perfect balance of sweet cake, tangy cherry filling, and creamy whipped cream. For an extra-special presentation, garnish each slice with a fresh cherry on top!
Pro Tips For Making Angel Food Cake Mix And Cherry Pie Filling
- Whip Egg Whites Cold: Pop the egg whites straight from the fridge—room temperature makes them clingy and hard to fold. I learned this the hard way after struggling to get stiff peaks in summer heat; now I just grab them out of the icebox first.
- Grease Pan with Butter: Skip the nonstick spray—use a thin layer of melted butter on the cake pan. The sugar in the mix caramelizes better this way, giving the bottom a subtle golden crust instead of sticking like glue.
- Fold in Thirds: Dump the dry mix in all at once? Bad idea. Split it into three additions and gently fold each batch into the egg whites. This keeps air pockets intact and makes the cake light, not dense.
- Chill Before Slicing: Let the cake cool completely in the pan—at least 1 hour—before removing it. Then refrigerate for 30 minutes before cutting. This prevents crumbling and lets the filling set properly between layers. (Yes, it’s tempting to dig in early.)
Best sauces and condiments for this dish
Whipped Cream Variations
For a lighter texture, whip your 2 cups whipped cream with 1 tbsp powdered sugar instead of granulated—this dissolves faster and creates softer peaks. I love adding ½ tsp almond extract for a nutty twist or 1 tsp lemon zest to brighten the cherries.
For a boozy touch, fold in 1 tbsp Grand Marnier or cherry liqueur—just a splash enhances the fruit flavors without overpowering. 🥛
Cherry Filling Enhancements
Boost your store-bought or homemade cherry filling with 1 tsp vanilla bean paste or 1 crushed cinnamon stick while simmering. For a tangy kick, stir in 1 tsp lemon juice or 1 tsp balsamic glaze after cooling.
If using canned filling, warm it gently with 1 tsp cornstarch to thicken it slightly—this prevents soggy cake layers. 🍒
Meringue Alternatives
Skip the meringue powder and whip 4 large egg whites at room temperature with ½ cup powdered sugar until stiff peaks form. For a modern twist, add ½ tsp cream of tartar to stabilize the meringue.
If you’re short on time, use store-bought meringue cookies crushed and sprinkled on top instead. 🍰
Garnish Ideas
Fresh cherry halves or raspberries add a pop of color and freshness. For a crunchy contrast, sprinkle toasted sliced almonds or crumbled shortbread cookies on top. A drizzle of dark chocolate ganache or caramel sauce elevates the dessert to restaurant-worthy status. 🌟
Gluten-Free Adaptations
Replace the all-purpose flour in the cake mix with ½ cup gluten-free 1:1 baking flour. Use a gluten-free whipped cream (like Reddi-wip’s gluten-free line) to avoid cross-contamination. For the cherry filling, ensure your canned cherries are labeled gluten-free—some brands add thickeners with gluten. 🌾
Make-Ahead Sauces
Prepare your cherry filling up to 3 days ahead and store it in an airtight container in the fridge. Whipped cream can be made 1 day ahead and stored with a thin layer of plastic wrap pressed directly on the surface to prevent a skin from forming.
Meringue should be made fresh but can be piped onto the cake 1 hour before serving** to set properly. ⏳
Nutrition facts
Frequently asked questions
Can I use regular cake mix instead of angel food cake mix?
The texture will be completely different—angel food cake's signature lightness comes from whipped egg whites. For a similar result, try a vanilla cake mix with 1 extra cup egg whites and fold them in gently after mixing. The cake will be denser but still delicious with the cherry filling!
How do I prevent the cherry filling from making the cake soggy?
Always use completely cooled cake layers and spread the filling only on the bottom layer. Leave a ½-inch border around the edges to prevent oozing. For extra insurance, brush the cake layers with a thin layer of apricot jam or melted white chocolate before adding the filling—this creates a moisture barrier.
What's the best way to store leftovers?
Wrap the cake tightly in plastic wrap and store at room temperature for 2 days or refrigerate for up to 5 days. For longer storage, freeze the assembled cake (without meringue) for 1 month. Thaw overnight in the fridge before serving. The whipped cream topping should be added fresh before serving.
Can I make this dessert gluten-free?
Yes! Use a gluten-free angel food cake mix or substitute the regular mix with ½ cup gluten-free 1:1 baking flour. For the cherry filling, check labels on canned versions—some contain gluten. Replace regular whipped cream with a gluten-free brand like Reddi-wip's gluten-free line to avoid cross-contamination.
How do I make the meringue topping extra shiny?
Add ½ tsp corn syrup or 1 tsp light corn syrup to the meringue mixture before whipping. This increases shine and helps stabilize the peaks. For an even glossier finish, brush the baked meringue with a simple syrup** (equal parts sugar and water) after baking and let it set for 10 minutes.