Angel Food Cake with Cherry Pie Filling
Creating Sweet Memories: Mini Cherry Angel Food Cakes with Mom Sarah and Daughter Emily
In the cozy kitchen of their family home, Mom Sarah and her young daughter, Emily, embarked on a delightful baking adventure. Their mission was simple yet special: to create Mini Cherry Angel Food Cakes, a recipe that promised not only a delicious treat but also an opportunity to make heartwarming memories.
“Let’s get everything together, Emily!” Emily’s eyes opened wide as they gathered the ingredients needed for this yumminess! She tells her mom, “I can’t wait to make this!”
As Emily excitedly gathered the ingredients, her eyes sparkled with anticipation. The recipe was wonderfully simple, requiring just an angel food cake mix, cherry pie filling, and optional toppings of whipped cream and maraschino cherries. Sarah smiled, watching her daughter’s enthusiasm, knowing these moments were about more than just baking.
Ingredients:
- Angel food cake mix
- Cherry pie filling
- Optional: Whipped cream
- Optional: Maraschino cherries
ools Needed:
- Large bowl and silicone spatula
- Mini bundt pan (Wilton 6-Cavity Fluted Pan)
We have this one here!
Preparation Steps:
- Preheat and Mix: The oven was set to 325 degrees. In the large bowl, Sarah and Emily combined the cake mix and cherry pie filling. Emily giggled as she stirred, watching the batter form. “Remember, don’t grease the pan!” Sarah reminded.
- Filling the Pan: They filled each cavity of the mini bundt cake pan just over halfway. “We have extra batter,” Emily noted. Sarah suggested using a small bread pan for the remaining batter, a clever solution.
- Baking Time: Into the oven went the pans for 22-25 minutes. Emily set the timer, her nose pressed against the oven door, watching the cakes rise.
- Cooling Down: Once baked, the mini cakes needed to cool completely. Emily was impatient but Sarah explained the importance of letting them rest.
- The Finishing Touch: Carefully, they removed the cakes from the pan. Emily used a butter knife, gently running it along the edges under Sarah’s guidance.
- Decoration: “Can we add the toppings now?” Emily asked excitedly. Together, they crowned each mini cake with a dollop of whipped cream and a maraschino cherry.
We love these! Wooden round pizza paddles is what they are actually called! Check them out here!
he final result was a set of beautiful Mini Cherry Angel Food Cakes, each a perfect blend of fluffy cake and sweet cherry. As they sat down to enjoy their creation, Sarah and Emily shared stories and laughter, the kitchen filled with the sweet aroma of their baking success.
This simple yet delightful recipe wasn’t just about the cakes they baked; it was about the moments shared, the laughter, and the lessons learned. In Sarah’s kitchen, with flour on their aprons and joy in their hearts, they didn’t just bake cakes – they baked memories that would last a lifetime!!!
Turn a cake mix and a can of cherry pie filling into the most decadent little cakes! Technically a 2 ingredient recipe, you can top these lovely little cakes with whipped cream and a cherry!
Angel food cake mix, cherry pie filling
Servings: 6
Prep time: 5 minutes
Cook time:
Down time:
Storage:
You will need the following items to make this recipe:
- Large bowl and silicone spatula
- Mini bundt pan https://www.amazon.com/Wilton-2105-445-Excelle-6-Cavity-Fluted/dp/B0000DIX7S/ref=sr_1_16?crid=IHMZLQJTQAED&keywords=mini%2Bbundt%2Bpans&qid=1704829752&sprefix=mini%2Bbundt%2Bpans%2Caps%2C140&sr=8-16&th=1
Ingredients:
- Angel food cake mix
- Cherry pie filling
- (optional) whipped cream
- (optional) maraschino cherries
Directions:
- Preheat the oven to 325 degrees.
- Add the cake mix and cherry pie filling to a large bowl, and stir to combine until a batter forms.
- **do not grease the cake pan! Fill each of the 6 cavities in the mini bundt cake pan just over halfway with the batter. You will have some left over, so just toads it, or fill a small bread pan and bake that alongside the others.
- Transfer the pan to the oven, and bake for 22-25 minutes, or until the cake is set, and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and allow the cakes to cool completely before removing them from the plan.
- Carefully remove the cakes from the pan once cool. You may need to use a butter knife to gently guide along the edges to help remove the cakes.
- Serve as is, or top with whipped cream and maraschino cherries if desired.
If you liked this recipe, make sure to check out baking edible flower brownies here!
