Angel Food Cake And Pie Filling Recipe (Best Here’s)

Angel food cake and pie filling recipe is a light, fluffy dessert made from egg whites; pie filling combines creamy pudding and cherry topping.

The pie filling combines creamy vanilla pudding, sour cream, cherry pie filling, Cool Whip, and sliced almonds for a rich, flavorful contrast.

This angel food cake and pie filling recipe offers a delicious balance of texture and taste that delights many. Inspiration came from seeing how beautifully these two elements complement each other in desserts.

The main specialty lies in the fluffy cake paired with the creamy, fruity filling. The preparation and baking take around one hour.

Now, step by step, I will explain how to make the angel food cake and pie filling recipe.

Why We Love This Recipe

This angel food cake and pie filling recipe is loved because it brings together a light, airy cake and a creamy, flavorful filling, creating a perfect balance of textures and tastes.

The angel food cake is fluffy and tender, while the pie filling adds sweetness and a hint of fruitiness, making every bite refreshing.

It is also satisfying without being too heavy, making it an ideal dessert for many occasions. The combination feels special yet comforting, and the process of making it can be enjoyable and rewarding.

Overall, this Angel Food Cake And Pie Filling Recipe offers a delightful treat those appeals to a wide range of tastes.

How To Prepare Angel Food Cake And Pie Filling Recipe?

Recipe Overview

Preparation Time: 30 minutes

Cooking Time: 40 minutes (baking angel food cake)

Total Time: approximately 1 hour 10 minutes

Course: Dessert

Cuisine: American

Calories: Approximately 320 kcal per serving (varies depending on serving size)

Yield: 12 servings

Kitchen Utensils Needed

• Mixing bowls (large and medium)
• Electric mixer or stand mixer with whisk attachment
• Sifter or fine mesh sieve
• Angel food cake pan (tube pan, ungreased)
• Rubber spatula
• Measuring cups and spoons
• Cooling rack
• Whisk
• Spoon or small mixing bowl for pie filling

Ingredients

For the Angel Food Cake:

• 1 cup + 2 tablespoons cake flour (spooned and leveled)
• 1 ¾ cups granulated sugar
• 1 ½ teaspoons cream of tartar
• ¼ teaspoon salt
• 12 large egg whites, at room temperature
• 1 ½ teaspoons pure vanilla extract

For the Pie Filling:

• 1 box (3.4 oz) instant vanilla pudding mix
• 1 cup sour cream
• ¼ cup sliced almonds
• 1 can (21 oz) cherry pie filling
• 1 ½ cups whole milk (or half & half for creamier texture)
• 8 ounces Cool Whip, thawed

Instructions

1. Preheat the oven to 350°F (175°C). In a bowl, sift together the cake flour, ¾ cup of granulated sugar, cream of tartar, and salt. In a separate large bowl, beat the egg whites with an electric mixer until they become frothy.

2. Slowly add the remaining 1 cup of sugar while continuing to beat until stiff, glossy peaks form. Gently fold in the sifted dry ingredients in three parts, mixing carefully to keep the egg whites airy. Add the vanilla extract and fold until combined.

3. Pour the batter into an ungreased 10-inch angel food cake pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until the cake is golden and springs back when lightly touched.

4. Immediately invert the cake pan onto a cooling rack or bottle neck to prevent the cake from collapsing. Allow it to cool completely, about 1 hour.

5. In a bowl, whisk the instant vanilla pudding mix and whole milk until thickened, about 2 minutes. Stir in the sour cream until well combined. Gently fold in the thawed Cool Whip and sliced almonds.

6. Remove the cooled cake from the pan carefully. If desired, slice the cake horizontally into two layers. Spread half of the pudding mixture over the bottom layer or the entire cake if not sliced. Evenly spoon the cherry pie filling over the pudding layer.

7. If the cake is sliced, place the top layer on and spread the remaining pudding mixture over it. Garnish with extra sliced almonds if you like.

8. Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to blend and the filling to set. Serve chilled for a light and refreshing dessert.

How To Decorate And Serve

Angel food cake and pie filling recipe to decorate, lightly dust the angel food cake with powdered sugar or add fresh berries on top for a pop of color.

You can also spread a thin layer of the pie filling over the cake or serve it on the side for guests to add themselves. When serving, slice the cake carefully and plate with a generous scoop of the creamy pie filling.

Garnish with a few sliced almonds or a sprig of mint for an elegant touch. This angel food cake and pie filling recipe makes the dessert look inviting and adds extra flavor and texture.

Expert Tips

◆ Whip Egg Whites Properly: Beat egg whites until stiff peaks form but avoid overbeating, which can cause them to dry out and become grainy. Soft, stable peaks provide the right structure for a light cake.

◆ Sift Dry Ingredients Thoroughly: Sifting cake flour and sugar multiple times incorporates air and removes lumps, ensuring a smooth batter that rises evenly and creates a tender crumb.

◆ Fold Ingredients Carefully: Use a gentle folding motion when combining flour with egg whites to keep the mixture airy. Over mixing deflates the batter, resulting in a dense, heavy cake.

◆ Cool Cake Upside Down: After baking, invert the cake pan and cool completely. This prevents the delicate cake from collapsing under its own weight, keeping it tall and fluffy.

◆ Chill Filling Before Assembly: Refrigerate the pudding mixture and whipped topping before layering. This helps the filling set properly and makes it easier to spread without slipping off the cake.

Additions And Variations

➢ Add fresh berries like strawberries, blueberries, or raspberries to the pie filling for extra freshness and texture.

➢ Substitute cherry pie filling with other fruit fillings such as blueberry, peach, or apple to change the flavor profile.

➢ Fold in toasted coconut flakes or chopped nuts into the filling for added crunch.

➢ Use flavored extracts like almond or lemon instead of vanilla to give the cake a unique twist.

➢ Top the finished cake with a drizzle of chocolate or caramel sauce for extra indulgence.

Can I Substitute Regular All-Purpose Flour For Cake Flour?

While regular flour can be used, cake flour is finely milled and has less protein, which helps create a lighter and softer texture in angel food cake.

Using all-purpose flour might result in a denser cake, so if you only have all-purpose flour, try removing 2 tablespoons per cup and replacing it with cornstarch to mimic cake flour.

What Should I Do If My Egg Whites Don’t Whip Up Properly?

Egg whites need to be at room temperature for better volume. Also, ensure your mixing bowl and beaters are spotless and completely grease-free, as even a tiny amount of fat can prevent whipping.

Adding cream of tartar helps stabilize the egg whites and keeps them firm. Avoid any yolk contamination, which can ruin the whipping process.

Can Angel Food Cake Be Frozen For Later Use?

Yes, angel food cake freezes well. Wrap it tightly in plastic wrap and then in foil or a freezer bag to prevent freezer burn.

When ready to eat, thaw it at room temperature for a few hours. The texture remains light and fluffy, making it convenient for preparing ahead of time.

How Do I Store This Cake?

Store the angel food cake and pie filling recipe in an airtight container or cover it tightly with plastic wrap. Keep it refrigerated to maintain the freshness of the filling and prevent the cake from drying out.

It is best enjoyed within 2 to 3 days for optimal taste and texture. Before serving, allow the angel food cake and pie filling recipe to sit at room temperature for a few minutes to soften slightly.

Personal Touch / Story

This angel food cake and pie filling recipe has been a cherished family favorite for years. I first discovered this angel food cake and pie filling recipe during a summer picnic with close friends, where everyone wanted something light yet indulgent after a hearty meal.

The airy, fluffy cake combined with the sweet, creamy cherry topping created the perfect balance of textures and flavors.

Whenever I make this angel food cake and pie filling recipe, I remember those sunny days and the laughter we shared.

Angel food cake and pie filling recipe a simple reminder that food isn’t just nourishment but a way to create lasting memories with the people you love.

Conclusion

I hope this guideline helps you successfully make the angel food cake and pie filling recipe. When finished, the cake should be light and airy, perfectly balanced by the creamy, sweet pie filling with bursts of cherry flavor and crunchy almonds.

The combination creates a delightful dessert that satisfies both texture and taste cravings. After making it, you will find the flavors blend beautifully, making angel food cake and pie filling recipe a truly delicious treat to enjoy and share with others.

Let me know how it turns out!

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