We love diving into simple yet irresistible desserts, and our Angel Food and Pie Filling Recipe is a true crowd-pleaser. This easy twist on classic American baking pairs the airy fluff of angel food cake with vibrant fruit filling for a light treat that’s perfect for any occasion.
It’s no wonder this recipe has become a staple in our kitchen—quick to prepare and endlessly versatile. Whether you’re hosting a gathering or craving something sweet we’ve got you covered with this delightful option that brings joy to every bite.
Ingredients
For our Angel Food and Pie Filling Recipe, we keep things simple yet flavorful by selecting high-quality ingredients that create a light, airy dessert perfect for any occasion. Below, we’ve listed the ingredients in the order they’re used, with prep notes for accuracy.
- Angel Food Cake Mix: 1 box (about 16 ounces) – Use a store-bought mix for its ready-to-use convenience; ensure it’s at room temperature for even blending.
- Pie Filling: 1 can (about 21 ounces) of your choice, such as cherry or blueberry – Opt for a fruit variety without added preservatives for the freshest taste; stir gently before incorporating to distribute the fruit evenly.
- Egg Whites: 1 1/4 cups (from about 10 large eggs) – Separate them carefully from the yolks for a fluffier texture; make sure they’re at room temperature to achieve maximum volume when whipped.
- Vanilla Extract: 1 teaspoon – Choose pure vanilla for its rich aroma; measure precisely to enhance the overall flavor without overpowering the fruit.
- Salt: 1/4 teaspoon – A fine-grain variety works best; add it to balance the sweetness and bring out the natural flavors of the other ingredients.
These components combine to make our recipe quick and versatile, allowing you to whip up a delightful treat in under an hour.
Required Equipment
To prepare our angel food and pie filling recipe seamlessly after gathering the ingredients, we rely on a few essential tools that ensure light, airy results and effortless assembly. These items help us mix, bake, and cool the dessert efficiently, maintaining the delicate texture highlighted in the previous section.
Here’s a curated list of the key equipment we need:
- Mixing Bowl (Large): We use a large, stainless steel or glass mixing bowl to combine the angel food cake mix with egg whites and other ingredients. Ensure it’s grease-free to preserve the cake’s volume.
- Electric Mixer or Hand Whisk: For whipping egg whites to stiff peaks, we recommend an electric mixer with attachments for speed and consistency, or a sturdy hand whisk if we’re aiming for a more hands-on approach.
- 10-inch Tube Pan: This specialized pan is crucial for our angel food cake as it allows even baking and proper rising. Opt for one without a non-stick coating to avoid deflating the batter.
- Measuring Cups and Spoons (Set): Accurate measurements are key, so we always have a set of dry and liquid measuring cups along with spoons on hand to portion out ingredients precisely.
- Spatula (Silicone or Rubber): We employ a flexible spatula to gently fold in the pie filling and scrape down bowl sides, preventing over-mixing and ensuring uniform distribution.
- Oven: A standard oven preheated to the correct temperature is essential for baking. We also suggest using an oven thermometer for accuracy.
- Cooling Rack: After baking, we place the cake on a wire cooling rack to allow air circulation, which helps achieve the perfect, springy texture without sogginess.
By using this equipment, we streamline the process and enhance the dessert’s sensory appeal, from its fluffy consistency to the vibrant fruit flavors.
Instructions
We love how this Angel Food and Pie Filling recipe comes together effortlessly, turning simple ingredients into a light, airy dessert that’s perfect for any occasion. Let’s dive into the steps to achieve that irresistible, fluffy texture and vibrant fruit flavors.
Prepare the Ingredients
Before we start mixing, it’s essential to prepare our ingredients properly to ensure a seamless process and optimal results. Begin by gathering the angel food cake mix, one can of pie filling (such as cherry or blueberry), egg whites, vanilla extract, and a pinch of salt.
- Measure out 1 1/4 cups of egg whites and let them sit at room temperature for about 30 minutes to help create maximum volume when whipped.
- Open the can of pie filling and stir it gently to distribute the fruit evenly, ensuring it’s ready for incorporation.
- Have your vanilla extract and salt measured precisely—use 1 teaspoon of vanilla and 1/4 teaspoon of salt—to enhance the dessert’s delicate flavor profile without overpowering it.
This preparation sets the stage for a batter that bakes into a moist, ethereal cake bursting with fruity notes.
Mix and Bake
Now that our ingredients are prepped, we move on to mixing and baking, where the magic happens to create that signature light and fluffy consistency.
First, in a large mixing bowl, combine the angel food cake mix with the egg whites, using an electric mixer on medium speed for about 1 minute until soft peaks form—this step is crucial for achieving the cake’s airy structure. Gradually fold in the pie filling, vanilla extract, and salt with a silicone spatula, stirring gently to maintain the batter’s volume and avoid deflating it, resulting in a vibrant, fruit-swirled mixture that promises a delightful burst of flavor in every bite.
Pour the batter into a greased 10-inch tube pan, smoothing the top with the spatula for even baking. Preheat your oven to 350°F and bake for 35-40 minutes, or until the top turns a golden brown and springs back when lightly touched—watch for that perfect rise that signals a tender, cloud-like texture. Once done, resist the urge to open the oven door early to prevent the cake from collapsing.
Cool and Serve
After baking, cooling is key to preserving the cake’s delicate structure and enhancing its sensory appeal.
Invert the tube pan onto a cooling rack immediately after removing it from the oven, allowing the cake to cool completely for about 1-2 hours—this step ensures it maintains its lofty height and prevents sogginess, revealing a soft, spongy crumb infused with the tart sweetness of the pie filling. Once cooled, run a knife around the edges to loosen and gently remove the cake from the pan.
Slice and serve on its own or with a dollop of whipped cream for an extra layer of indulgence, savoring the ethereal lightness and vibrant fruit flavors that make this dessert a crowd-pleaser. For best results, enjoy within 2 days for peak freshness.
Make-Ahead Instructions
As we’ve outlined in our preparation steps, this angel food cake with pie filling bakes up light and airy, making it ideal for preparing in advance to impress at gatherings without last-minute stress. We love how this method preserves the cake’s fluffy texture and vibrant fruit flavors, ensuring it’s just as delightful when served later.
Preparing the Cake Ahead
To make ahead, follow our baking instructions up to the cooling stage. Once the cake has cooled completely upside down on a rack, gently remove it from the pan using a silicone spatula to avoid deflating its delicate structure. This step helps maintain the ethereal lightness that makes each bite feel like a cloud infused with sweet, tangy pie filling.
Storage Tips
Store the cooled cake properly to lock in its fresh, moist crumb and prevent sogginess from the fruit filling:
- Room Temperature: Wrap the cake tightly in plastic wrap or place it in an airtight container. We suggest consuming it within 2 days to enjoy its peak fluffy consistency and bold flavors.
- Refrigerator: For longer storage, transfer the wrapped cake to the fridge. It will stay fresh for up to 5 days, but let it sit at room temperature for 30 minutes before serving to restore its soft texture.
- Freezer: For extended make-ahead options, freeze the cake whole or sliced. First, wrap it securely in plastic wrap, then in foil, and store in a freezer-safe bag. It can be frozen for up to 3 months without losing its airy appeal.
Here’s a quick reference for storage durations to help you plan ahead:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Keep in a cool, dry spot away from direct sunlight to preserve moisture. |
| Refrigerator | Up to 5 days | Use within this window for optimal taste and texture; cover to avoid odors. |
| Freezer | Up to 3 months | Thaw overnight in the fridge to maintain the cake’s height and prevent condensation. |
Reheating and Serving Suggestions
When you’re ready to serve, thaw frozen cake in the refrigerator overnight if needed. For a quick refresh, we recommend placing slices in a preheated oven at 300°F for 5-10 minutes to revive the crisp exterior and warm, fruity center. Pair it with fresh whipped cream or additional pie filling for an enhanced sensory experience, ensuring every gathering features this versatile dessert at its best.
Conclusion
We’ve loved sharing this angel food and pie filling recipe with you
it’s a go-to for us when we crave something light yet indulgent
and we’re confident it’ll become a favorite in your kitchen too.
Experiment with flavors to make it your own
and enjoy the effortless joy it brings to any occasion
we guarantee it’ll impress every time.
Frequently Asked Questions
What is this angel food cake recipe about?
This recipe features a simple, delicious angel food cake mixed with fruit filling, like cherry or blueberry, for a light and airy dessert. It’s easy to prepare in under an hour, making it ideal for gatherings or quick treats. The author loves it for its versatility and crowd-pleasing appeal.
What ingredients are needed for the angel food cake with fruit filling?
You’ll need a box of angel food cake mix, a can of pie filling (such as cherry or blueberry), egg whites, vanilla extract, and salt. Use high-quality ingredients like room-temperature egg whites and pure vanilla for the best light, fluffy results. This combination creates a quick, flavorful dessert.
What equipment is required to make this dessert?
Essential tools include a large mixing bowl, electric mixer or hand whisk, 10-inch tube pan, measuring cups and spoons, silicone spatula, oven, and cooling rack. These items help achieve a delicate texture and streamline preparation, ensuring the cake bakes evenly and cools properly.
How do I prepare and bake the angel food cake?
Start by letting egg whites reach room temperature, then mix with angel food cake mix to form soft peaks. Gently fold in pie filling, vanilla, and salt. Pour into a greased tube pan and bake until golden brown. Cool upside down to maintain height. Serve plain or with whipped cream; enjoy within two days.
Can I make this angel food cake ahead of time?
Yes, prepare the cake in advance to save time. Bake it fully, then store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. This keeps the fluffy texture intact, reducing last-minute stress for events.
How should I store the angel food cake?
Store the cake at room temperature for up to 2 days in an airtight container. For longer freshness, refrigerate for up to 5 days or freeze for up to 3 months. Thaw frozen cake in the fridge before serving to preserve its light texture and vibrant flavors.
What are some serving suggestions for this dessert?
Serve slices warm or at room temperature, topped with whipped cream or extra pie filling for added sweetness. Pair with fresh fruit or a scoop of ice cream. For reheating, warm in the oven at a low temperature to keep the cake fluffy. Enjoy within two days for the best taste.