3-Ingredient Cherry Angel Cloud Cake
👩🍳 Step-by-Step Instructions:
- Preheat Your Oven: Crank your oven to 350°F (175°C) so it is perfectly hot and ready. Lightly grease a 9×13-inch glass or ceramic baking dish (similar to the clear square dish shown in ).
- Mix the Base: In a large mixing bowl, dump in the entire box of dry angel food cake mix and the full 21 oz can of cherry pie filling. Do not add any water, eggs, or oil at all!
- Combine Well: Fold the ingredients together gently using a spatula. As the wet fruit juice interacts with the active ingredients in the angel food cake mix, it will start to foam up, double in size, and turn a beautiful pink color.
- Bake to Perfection: Pour the fluffy pink batter evenly into your prepared baking dish. Pop it into the oven and bake at 350°F for 28 to 30 minutes. You’ll know it’s done when the top is golden-brown and a toothpick inserted into the center comes out clean.
- Cool Completely: Remove the cake from the oven and set it on a wire rack. Let it cool down completely. (Tip: If the cake is still warm when you frost it, your whipped cream layer will melt into a liquid mess!)
- Layer the “Cloud” Topping: Once the cake is completely cold, open your tub of thawed whipped topping. Use an offset spatula to smooth a thick, pillowy layer across the entire surface of the cake.
- The Grand Finale: For an extra beautiful touch like the sliced piece featured in , you can save a few spoonfuls of the cherry pie filling before mixing, or open a second can to spread a gorgeous, glossy cherry layer right over the whipped topping.
