Oh my gosh, this two ingredient recipe is such a fun and easy dessert to whip up when you are short on time!

Cherry Angel Food Cakes - Easy Cake Mix Recipe!

Today, I'm sharing a recipe that's so easy, it almost feels like cheating. It's my go-to when I need a quick dessert that's both pretty and delicious. Get ready for these Cherry Angel Food Cakes!

If you're thinking, “Angel food cake sounds fancy,” trust me, this isn't. We're combining just two ingredients – a boxed angel food cake mix and a can of cherry pie filling – to create these little beauties!

Ingredients

Angel food cake mix (Just the dry ingredients, no need for the egg whites that sometimes come with it)
One can of cherry pie filling
Optional: Whipped cream and maraschino cherries for topping

Equipment

A large mixing bowl
Silicone spatula
Mini bundt pan (I love this one from Amazon: [Link])

Let's Get Baking!

Preheat your oven to 325°F (165°C).
Combine: In your mixing bowl, dump the entire angel food cake mix and the whole can of cherry pie filling. Now, just stir everything together until it forms a nice, smooth batter. It'll be a lovely shade of pink!
Don't grease the pan! This is important for angel food cakes. They need to cling to the sides to rise properly. Fill each of the bundt pan cavities a little over halfway with the batter. You'll likely have some leftover, so either toss it or bake it in a small loaf pan alongside the others.
Bake: Pop the pan into the oven and bake for 22-25 minutes, or until the cakes are set, and a toothpick inserted in the center comes out clean.
Cool: Take the pan out of the oven and let the cakes cool completely. This is key! They'll be delicate until they're set.
Remove: Once cooled, gently ease the cakes out of the pan. A butter knife can help coax them out if needed.

Time to Enjoy!

These Cherry Angel Food Cakes are delightful just as they are, but if you're feeling fancy, a dollop of whipped cream and a cherry on top is never a bad idea.

Tips & Customizations

Storage: Keep any leftover mini cakes in an airtight container at room temperature or cover tightly with plastic wrap.
Flavor Variations: Try other pie fillings like blueberry or peach!
Homemade Whipped Cream: Skip the store-bought stuff and whip up a batch of fresh whipped cream. It's so easy, and the light sweetness pairs perfectly with the tart cherry flavor.
Fresh Fruit: A handful of fresh berries – raspberries, blueberries, or sliced strawberries – adds a burst of color and bright flavor. It's like a little mini cherry-berry explosion!
Coconut Flakes: Sprinkle a little toasted coconut on top for a tropical twist. The toasty, nutty flavor and chewy texture add a whole new dimension.
Vanilla Ice Cream: Turn these cakes into a decadent dessert by serving them warm with a scoop of vanilla ice cream. The melty ice cream with the warm cake… chef's kiss!

Yield: 6

Cherry Angel Food Cakes

Name: Cherry Angel Food Cakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Angel food cake mix; Cherry pie filling; (optional) whipped cream; (optional) maraschino cherries

Turn a cake mix and a can of cherry pie filling into the most decadent little cakes! Technically a 2 ingredient recipe, you can top these lovely little cakes with whipped cream and a cherry!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

Angel food cake mix
Cherry pie filling
(optional) whipped cream
(optional) maraschino cherries

Instructions

Preheat the oven to 325 degrees.
Add the cake mix and cherry pie filling to a large bowl, and stir to combine until a batter forms.
**do not grease the cake pan! Fill each of the 6 cavities in the mini bundt cake pan just over halfway with the batter. You will have some left over, so just toads it, or fill a small bread pan and bake that alongside the others.
Transfer the pan to the oven, and bake for 22-25 minutes, or until the cake is set, and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the cakes to cool completely before removing them from the plan.
Carefully remove the cakes from the pan once cool. You may need to use a butter knife to gently guide along the edges to help remove the cakes.
Serve as is, or top with whipped cream and maraschino cherries if desired.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 37mgCarbohydrates: 7gFiber: 0gSugar: 0gProtein: 0g

I hope you love this mini angel food cake recipe as much as I do! I love figuring out easy ways to make “homemade recipes” that are fast and easy!

Here are some more fun boxed mix recipes you might love!