Time 1h30m Yield 12 Number Of Ingredients 8 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.
Time 40m Yield 24 pieces, 24 serving(s) Number Of Ingredients 2 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.
Time 40m Number Of Ingredients 2 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!
Time 20m Yield 8-10 serving(s) Number Of Ingredients 7 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.
Time 10m Yield 4 servings Number Of Ingredients 9 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.
Time 10m Yield 15 servings. Number Of Ingredients 6 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.
Time 55m Yield 12 servings. Number Of Ingredients 9 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.
Time 3h Yield 12 Number Of Ingredients 7 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.
More about “angel cherry cake recipes”
Time 3h2m Yield 12 Number Of Ingredients 7 Steps:
Heat oven to 350°F. Make cake mix as directed on package for angel food (tube) pan – except stir cocoa into cake mix (dry). Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Cool completely, about 2 hours, as directed on package. Mix cherries and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely. Mix whipped topping and almond extract; spoon onto slices of cake. Top with cherry mixture. Sprinkle with almonds.
