Angel Food Cake And Pie Filling Recipe
This Angel Food Cake and Pie Filling recipe pairs light, fluffy cake with sweet, fruity pie filling for an easy, crowd-pleasing dessert. The airy texture of angel food cake contrasts beautifully with rich cherry, blueberry, or strawberry filling. Simple to assemble, it’s perfect for gatherings, requiring minimal ingredients while delivering maximum flavor and visual appeal.
Equipment
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.