We absolutely love diving into our angel food cake mix and pie filling recipe—it’s a clever twist on a classic American favorite that delivers light, airy bliss with fruity bursts in every bite. Originating from simple pantry staples, this dessert has become a go-to for us when we crave something effortless yet impressive.
In our kitchen, we’ve discovered how this easy mix-up transforms ordinary ingredients into a crowd-pleaser that feels homemade without the fuss. Join us as we explore why it’s perfect for quick treats that wow everyone at the table.
Ingredients
In our Angel Food Cake Mix and Pie Filling recipe, we transform everyday pantry staples into a light, airy, and fruity delight that’s perfect for effortless entertaining. Below, we list the ingredients in the order they are used, with specific measurements and any prep notes for accuracy and ease.
Dry Ingredients
- 1 box (16 ounces) angel food cake mix: This is our base—ensure it’s a standard mix without any added flavors for the best rise and texture.
- 1 can (21 ounces) pie filling: We recommend cherry or strawberry for a vibrant, tangy contrast; use it straight from the can, but drain lightly if it’s overly juicy to prevent sogginess.
Optional Add-Ins
- 1 teaspoon vanilla extract: Add this if we want to enhance the subtle sweetness—just stir it in before combining.
- Fresh fruits or whipped topping: For serving, 1 cup sliced strawberries or 1 cup whipped cream can elevate the dish, though these are not mixed in during preparation.
These simple ingredients come together quickly, allowing us to create a dessert that’s as impressive as it is straightforward.
Required Tools and Equipment
To prepare our angel food cake mix and pie filling recipe seamlessly, we need a few essential tools that ensure precise mixing, even baking, and perfect results. Building on the ingredients we’ve selected, these items help us transform simple components into a light, airy dessert that delights the senses with its fluffy texture and fruity flavors.
Here’s a curated list of the key tools and equipment we recommend for this straightforward baking process:
- Large mixing bowl: We use this to combine the angel food cake mix and pie filling thoroughly, ensuring an even blend without lumps for that signature airy rise.
- Whisk or electric mixer: A sturdy whisk works wonders for incorporating air into the batter, or we opt for an electric mixer if available, to achieve a smooth, voluminous mixture quickly.
- 9×13-inch baking pan or bundt pan: This is crucial for baking our cake evenly; we prefer a non-stick version to prevent sticking and make serving effortless.
- Measuring cups and spoons: Accurate measurements are key to success, so we always have a set on hand to portion out the cake mix and any add-ins precisely.
- Oven thermometer: To guarantee the perfect bake, we rely on this tool to verify that our oven maintains the ideal temperature, typically around 350°F for angel food cakes.
- Spatula or rubber scraper: Great for scraping down the sides of the bowl and transferring batter, we find this indispensable for minimizing waste and ensuring every bit is used.
- Cooling rack: After baking, we place the cake on this to cool evenly, preserving its delicate structure and enhancing the fresh, fruity aroma as it sets.
With these tools assembled, we’re set to move forward confidently and create an impressive angel food cake that’s as easy as it is enjoyable.
Instructions
We make preparing our angel food cake mix and pie filling recipe straightforward and foolproof, ensuring a light, airy dessert that delights every time with minimal effort.
Prep
Before we dive into mixing, let’s get everything ready for optimal results. Start by preheating your oven to 350°F to achieve even baking. Grease and flour a 9×13-inch baking pan or a bundt pan lightly—this prevents sticking and ensures a clean release. Gather your ingredients in order: open the 16-ounce box of angel food cake mix and the 21-ounce can of pie filling (we recommend cherry or strawberry for vibrant flavor). If using optional add-ins like 1 teaspoon of vanilla extract, measure them out now for seamless assembly.
Mix and Assemble
We combine the ingredients to create a fluffy batter. In a large mixing bowl, pour the entire contents of the angel food cake mix and add the full can of pie filling—this simple combination keeps the cake moist and fruity. Use a whisk or electric mixer to gently fold them together until just incorporated, taking care not to overmix and deflate the air in the mix; aim for about 1-2 minutes of stirring. For extra flair, fold in any optional add-ins like fresh berries or chopped nuts at this stage. Once blended, transfer the batter into your prepared pan, spreading it evenly with a spatula for uniform rising.
Bake
With the batter assembled, we bake to golden perfection. Place the pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean—this ensures the cake is fully set. Monitor closely after 25 minutes to avoid overbaking, as angel food cake mix bakes quickly due to its light texture. For reference, here’s a quick baking guide in a markdown table:
| Oven Temperature | Baking Time | Key Indicator |
|---|---|---|
| 350°F | 30-35 minutes | Golden brown top |
Cool and Serve
After baking, we cool the cake properly to maintain its delicate structure. Remove the pan from the oven and invert it onto a cooling rack immediately—this step is crucial for angel food cake mix to prevent collapsing. Let it cool upside down for at least 1 hour, or until completely room temperature, to set the texture. Once cooled, gently run a knife around the edges to loosen, then slice and serve with optional toppings like whipped cream or fresh fruit for an irresistible finish.
Make-Ahead Instructions
As food enthusiasts, we often appreciate recipes that fit into busy schedules, and this angel food cake mix with pie filling is no exception. Preparing it ahead allows us to enjoy its light, airy texture and fruity burst without last-minute rushes. Follow these straightforward steps to make and store your cake confidently, ensuring it remains flawlessly fluffy and ready to impress.
Preparing the Batter in Advance
While angel food cake batter is best baked fresh for optimal rise, we can prepare components ahead to save time:
- Mix dry ingredients: In a large bowl, combine the angel food cake mix with any dry add-ins like vanilla extract. Cover tightly and store at room temperature for up to 24 hours.
- Handle pie filling carefully: If using canned pie filling, keep it refrigerated in its original container until you’re ready to mix. This prevents it from breaking down and maintains the cake’s delicate structure.
Baking and Cooling Ahead
Bake the full cake in advance for ease:
- Follow our standard instructions to bake and cool the cake completely upside down on a rack, as outlined in the previous section.
- Once cooled, wrap the cake tightly in plastic wrap or aluminum foil to lock in moisture.
Storage Guidelines
Proper storage is key to preserving the cake’s ethereal lightness and preventing it from becoming stale. We recommend the following based on our testing:
| Storage Method | Duration | Conditions | Notes |
|---|---|---|---|
| Room Temperature | Up to 2 days | In an airtight container | Ideal for short-term; keep away from heat and humidity to avoid sogginess. |
| Refrigerator | Up to 5 days | Wrapped tightly in the original pan or container | Best for longer hold; the pie filling may slightly soften, enhancing flavors. |
| Freezer | Up to 3 months | Double-wrapped in plastic and foil, or in a freezer-safe bag | Thaw overnight in the refrigerator before serving to retain the cake’s signature bounce. |
Serving and Reheating Tips
- If refrigerated or frozen, let it reach room temperature for 30-60 minutes before adding toppings like whipped cream or fresh fruit.
- For a quick refresh, we suggest a gentle reheat in a 300°F oven for 5-10 minutes, which restores its warm, golden glow without over-drying. Always add pie filling-based elements just before serving to keep them vibrant.
Conclusion
We’ve loved exploring this angel food cake mix and pie filling recipe with you, as it’s a simple way to whip up a light, impressive dessert. It’s perfect for busy days or spontaneous gatherings, letting us create something truly delightful from everyday ingredients.
Next time you’re in the kitchen, try experimenting with flavors to make it your own—we’re confident it’ll become a go-to favorite in your home.
Frequently Asked Questions
What ingredients are needed for angel food cake with pie filling?
This recipe requires a 16-ounce box of angel food cake mix and a 21-ounce can of pie filling (like cherry or strawberry). Optional add-ins include vanilla extract, fresh fruits, or whipped topping for extra flavor. Keep it simple with these pantry staples for a light, fruity dessert.
What equipment is required to make this recipe?
You’ll need a large mixing bowl, whisk or electric mixer, a 9×13-inch or bundt pan, measuring cups and spoons, an oven thermometer, a spatula, and a cooling rack. These tools ensure even mixing and baking for perfect results every time.
How do I prepare angel food cake with pie filling?
Preheat your oven to 350°F and grease the pan. Combine the cake mix and pie filling in a bowl, mix gently without over-stirring, then pour into the pan. Bake for 30-35 minutes until golden. Cool upside down on a rack to maintain its airy texture, then serve with toppings.
Can I make this cake ahead of time?
Yes, mix the dry cake ingredients in advance and store at room temperature. Keep pie filling refrigerated until use. Bake the cake fully, then cool and store it covered at room temperature for up to 2 days, or freeze for longer—refrigerate after adding fillings for freshness.
How should I store the baked cake?
Store the cooled cake at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw in the fridge before serving to keep its light texture intact.
What are some tips for serving this dessert?
Serve with whipped cream, fresh fruit, or a dusting of powdered sugar for added appeal. Add pie filling just before serving to maintain its vibrancy. Reheat slices in the microwave for 10-15 seconds if desired, but it’s best enjoyed at room temperature for optimal fluffiness.
Can I use different flavors of pie filling?
Absolutely! Try cherry, strawberry, blueberry, or apple for variety. The recipe works with most 21-ounce canned fillings, allowing you to customize based on preference. Just ensure the filling is at room temperature before mixing to avoid altering the batter’s consistency.