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.
Time 5m Yield 12 serving(s) Number Of Ingredients 2 Steps:
Mix the dry cake mix (do not follow box directions) and undrained can of pie filling by hand. Pour into ungreased pan or cupcake tins. Follow baking directions on the box.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Slice Angel Food Bar long way into 3 equal slices put in dish large enough to hold. Add almond extract to can of Cherry Pie Filling stir Spoon out 1/3 of pie filling on bottom layer of Angel Food Bar, sprinkle 1/2 c almonds. Place next layer Angel Bar spread with cherry pie filling (no almonds). Repeat final top with cherry pie filling and almonds. Refrigerate. WAIT TILL RIGHT BEFORE SERVING TO USE THE REDI WHIP AROUND TOP OF CAKE sprinkle with other 1/2 C almonds.
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.
More about “low fat cherry almond angel cake recipes”
Time 1h Yield 12 Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Stir 1/2 teaspoon almond extract into each can of pie filling. Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible. Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.
