Ingredients
Equipment
Method
- Step 1: Preheat your oven according to the angel food cake mix box instructions, usually around 350°F.
- Step 2: Prepare the cake batter as directed on the box, using water and possibly egg whites. Use a hand mixer or whisk until smooth.
- Step 3: Pour the batter into an ungreased Bundt pan to maintain the cake’s rise and texture.
- Step 4: Bake the cake according to package instructions, about 35-40 minutes, until the top is golden and springs back when pressed.
- Step 5: Let the cake cool completely in the pan, inverted on a bottle or rack to keep its shape and prevent collapsing.
- Step 6: Carefully loosen the edges with a knife and invert the cake onto a serving plate.
- Step 7: Spread cherry pie filling evenly over the top of the cake.
- Step 8: Top with a generous layer of whipped topping, creating swirls with a spatula or keeping it rustic.
- Step 9: Chill the cake for 30 minutes before slicing and serving for best flavor and texture.
Notes
Swap cherry pie filling with other berry fillings or fresh fruit for variation. Use homemade whipped cream or dairy-free alternatives for different flavors. Store covered in the refrigerator for up to 3 days. Freeze plain cake without toppings for longer storage.