We’ve always been fans of the effortless charm in our Angel Food Cake Mix and Pie Filling Recipe—it’s a clever twist on a classic American favorite that delivers light airy layers with a burst of fruity goodness.
This simple dessert combines store-bought cake mix and pie filling for a quick bake anyone can master, making it ideal for busy weeknights or impromptu gatherings.
We’re confident it’ll become your go-to treat, blending ease with irresistible flavor in every bite.
Ingredients
We absolutely love the simplicity of this Angel Food Cake Mix and Pie Filling recipe, as it requires just a few key items to create a light, fluffy dessert that’s perfect for any occasion. Below, we’ve listed the ingredients in the order we use them, with specific measurements and any prep notes for accuracy and ease.
- Angel Food Cake Mix: 1 box (about 16 ounces). This forms the base of our cake, providing that signature airy texture—be sure to use a standard mix without any added flavors for the best results.
- Pie Filling: 1 can (21 ounces) of your preferred fruit variety, such as cherry or blueberry. Opt for a high-quality, fruit-based filling to infuse our dessert with vibrant, juicy flavors that complement the cake’s lightness.
Required Tools and Equipment
To prepare our effortless Angel Food Cake Mix and Pie Filling dessert, we need a few key tools that ensure smooth mixing, even baking, and perfect results. These essentials help transform simple ingredients like the airy Angel Food Cake Mix and vibrant pie filling into a light, fluffy treat.
Here’s a detailed list of the required tools and equipment, organized by their primary function:
- Mixing Bowl: A large, non-metal mixing bowl (at least 4 quarts) is crucial for combining the Angel Food Cake Mix with the pie filling without deflating the batter’s airy texture.
- Whisk or Electric Mixer: Use a sturdy whisk for hand-mixing or an electric mixer with beaters to blend ingredients quickly and evenly, creating that signature light and fluffy consistency we love in angel food cakes.
- Spatula: A silicone spatula is essential for gently folding in the pie filling, ensuring the mixture remains voluminous and doesn’t lose its delicate structure.
- Baking Pan: Opt for a 10-inch tube pan (preferably ungreased) to allow the cake to rise properly and achieve its tall, spongy form—avoid using a regular cake pan for best results.
- Oven: A standard conventional oven preheated to the correct temperature is vital for even baking; we recommend checking with an oven thermometer for accuracy.
- Can Opener: If your pie filling comes in a can, a manual or electric can opener makes it easy to access the fruit filling without hassle.
- Cooling Rack: A wire cooling rack helps the baked cake cool evenly, preventing sogginess and preserving the dessert’s fresh, fruity flavors.
With these tools in hand, we’re set to move seamlessly from mixing our ingredients to baking a dessert that’s as simple as it is satisfying.
Instructions
Now that we have gathered our ingredients and tools, let’s create this effortless Angel Food Cake Mix and Pie Filling dessert with simple, foolproof steps. We ensure each instruction leads to a light, airy treat bursting with fruity flavors.
Prep
Before we begin mixing, proper preparation sets the stage for success. First, preheat our oven to 350°F (175°C) for even baking, which is essential for the cake’s signature rise. Next, gather the 16-ounce box of Angel Food Cake Mix and the 21-ounce can of fruit pie filling—we recommend cherry or blueberry for vibrant taste—and use the can opener to open the pie filling, ensuring it’s ready without any lumps.
Prepare the 10-inch tube pan by lightly greasing it or using a non-stick spray, but remember not to flour it, as this could affect the cake’s delicate texture. Set out our large non-metal mixing bowl, whisk or electric mixer, and silicone spatula on a clean surface to keep everything organized and within reach.
Mix and Bake
With our setup complete, we move to combining and baking for that perfect, fluffy result. In the mixing bowl, pour the entire contents of the Angel Food Cake Mix and add the pie filling, then use the whisk or electric mixer on medium speed to blend them together for about 1-2 minutes until the mixture is smooth and evenly incorporated, creating a batter that’s light and full of fruit essence.
Gently fold in any remaining pie filling chunks with the silicone spatula to maintain the airy quality—overmixing can deflate the batter, so handle it with care. Transfer the batter to the prepared tube pan, smoothing the top with the spatula for uniform baking. Place the pan in the preheated oven and bake for 35-40 minutes, or until the top is golden and springs back when lightly touched, filling our kitchen with the irresistible aroma of warm fruit and cake.
Cool
After baking, cooling is crucial to preserve the cake’s structure and enhance its texture. Remove the pan from the oven and immediately invert it onto a wire cooling rack to allow air circulation, preventing the cake from collapsing as it cools—this step takes about 1-2 hours for complete setting.
Once fully cooled, carefully run a knife around the edges of the pan to loosen the cake, then gently remove it. At this point, the cake should have a tender, moist crumb infused with pie filling flavors, ready for serving or storing in an airtight container for up to 3 days.
Make-Ahead Instructions
One of the best features of our Angel Food Cake Mix and Pie Filling recipe is its flexibility for advance preparation, allowing you to enjoy a light, airy dessert without last-minute hassle. We find that proper make-ahead techniques preserve the cake’s delicate texture and vibrant fruit flavors, making it ideal for parties or busy days.
Preparing and Storing the Cake
Follow these steps to bake and store your Angel Food Cake ahead of time:
- Bake in Advance: After following our step-by-step instructions in the previous section, bake the cake as directed. Once it’s golden and fully cooled on the wire rack, gently loosen it from the tube pan using a knife.
- Short-Term Storage: For use within 1-2 days, wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature. This keeps the cake’s fluffy structure intact while maintaining its subtle sweetness and fruity notes from the pie filling.
- Refrigerator Storage: If you need to hold it longer—up to 5 days—place the wrapped cake in the refrigerator. We advise chilling it to prevent any moisture buildup, which could affect the airy texture, but let it sit at room temperature for 30 minutes before serving to restore its soft, melt-in-your-mouth quality.
Freezing for Longer Storage
For extended make-ahead options, freezing works wonders for this recipe. Here’s how we handle it:
- Freezing Steps: First, ensure the cake is completely cooled. Slice it into portions if desired, then wrap each piece individually in plastic wrap followed by aluminum foil to lock in freshness. Place the wrapped portions in a freezer-safe bag or container.
- Thawing and Serving: To thaw, transfer the frozen cake to the refrigerator for 4-6 hours or overnight. For quicker results, leave it at room temperature for 1-2 hours. Once thawed, refresh the cake by serving it as is or with a light dusting of powdered sugar to enhance its visual appeal and flavor.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | 1-2 days | Keep in a cool, dry spot to avoid staleness. |
| Refrigerator | Up to 5 days | Use within this window for optimal texture. |
| Freezer | Up to 3 months | Label with date; avoid repeated freezing and thawing cycles. |
Conclusion
We’ve loved sharing this effortless Angel Food Cake Mix and pie filling recipe, as it’s become a staple in our kitchen for its light, fruity charm. It’s perfect for quick treats that impress without the fuss.
You’ll find it’s not just simple to whip up—it’s a versatile delight that brings people together, whether for weeknight dinners or special occasions. Give it a try, and we’re sure it’ll elevate your dessert game effortlessly.
Frequently Asked Questions
What ingredients do I need for Angel Food Cake with Pie Filling?
You’ll need a 16-ounce box of Angel Food Cake Mix for its airy texture and a 21-ounce can of fruit pie filling, like cherry or blueberry, for vibrant flavor. That’s all—keep it simple for this easy dessert.
How do I prepare Angel Food Cake with Pie Filling?
Preheat your oven to 350°F (175°C) and grease a 10-inch tube pan. Mix the cake mix and pie filling until smooth, then fold gently. Pour into the pan and bake for 35-40 minutes until golden. Cool inverted on a wire rack to prevent collapsing, then remove from the pan.
What tools are required for this recipe?
You’ll need a large non-metal mixing bowl, a whisk or electric mixer, a silicone spatula for folding, a 10-inch tube pan, a can opener, and a wire rack for cooling. A conventional oven is essential for even baking.
How long does it take to make this dessert?
Prep time is about 10 minutes. Bake for 35-40 minutes, then cool for at least 1-2 hours. Total time is roughly 1.5 to 2 hours, making it perfect for quick weeknight treats.
How should I store the Angel Food Cake?
Store at room temperature for 1-2 days, covered. For up to 5 days, refrigerate in an airtight container. Freeze for up to 3 months by wrapping tightly; thaw at room temperature to keep it fluffy and fresh.
Can I make this recipe ahead of time?
Yes, it’s great for advance prep. Bake and cool completely, then store as directed. This preserves the light texture and fruit flavors, ideal for parties or busy days—just thaw if frozen for easy serving.