2 Ingredient Cherry Angel Food Cake comes together with just 2 ingredient items. You won’t need eggs, water, oil, or anything but cherry pie filling, and Angel food cake to bake this up. It is a perfect summertime cake that you have to make to experience! This fluffy, cherry cake is loaded with moist cherry chunks and can be made in a 9 x 13 cake pan, or a Bundt pan.
If you’re looking for a cake that is so simple to prepare, you’ve come to the right place! This Angel food cake made with Cherry Pie Filling is incredible! While it doesn’t bake up nearly as high as a traditional Angel food cake, it is nicely textured and so tasty! If you love maraschino cherries, this recipe is for you!!
Do you love Angel food cake but hate how you have to bake it in a fluted tube pan? Maybe you don’t own this type of pan? My grandmother used to have so many of these styles of pan, but a tube pan was one baking must-have that I didn’t own (and still don’t).
I once tried to bake an angel food cake ( following the box recipe) in a Bundt cake and that baby exploded…ALL inside my new stove. I am talking “smell of burnt marshmallow wafting through my home, expanded cake mix seeping through the stove grates kind of nightmare.” Don’t ever try that folks!
But this angel food cake recipe does not follow the box instructions and uniquely only uses 1 can of cherry pie filling to make it bake! So, I am sure you will have many questions about this 2 ingredient cake recipe, so I am going to try to answer them all below.
Ingredients
It is super, duper important that you follow these exact sizes and types for these 2 items, or “ingredients” needed to bake this cake.
- 16 ounce Angel Food cake mix – This recipe ONLY works with the Just Add Water varieties and will not come out right with the egg pouch brands. Make sure you purchase just add water or you will not have a cake that will set.
- 21 ounces of Cherry Pie Filling – It must be juice and not syrup!!
Pan Type and Coating
Glass Pans
For this recipe, you do not need to grease a glass baking pans with nonstick spray. The angel food cake rises and needs the pan to “climb up” your pan. If you heavily grease it, the cake will not rise and will be a flat bust! Your cake will leave a coating in your glass pan, but once fully cooled you’ll be able to remove the slices from the pan.
Metal Bundt Pans
If using a metal Bundt cake pan you will need to grease your pan, or your cake will not effortlessly come out. I prefer using Baker’s Joy nonstick baking spray which is made with flour and oils.
Garnish Ideas
If you are following a certain lifestyle (like WW) I recommend using sugar-free whipped topping and a cherry. If not, whipped cream, or topping like Cool Whip tastes really good! Even some vanilla ice cream would pair well!
Storage
This cake can be frozen (with no toppings) after cooling in an airtight container for up to 30 days. When stored at room temperature it will last 4-5 days covered tightly.
Summer Cake Recipes
- Chocolate Mayo Cake
- Pistachio Dream Whip Cake
- Pineapple 2 Ingredient Angel Food Cake
- Lemonade Ice Box Pie
2 Ingredient Cherry Angel Food Cake
Equipment
- oven (adjusted to the center rack)
- large mixing bowl
- Whisk
- rubber spatula
- 9 x 13 cake pan or 10-cup Bundt pan
Ingredients
- 16 ounces Angel Food Cake Mix Do not use the egg pouch type. Just add water variety only.
- 21 ounces Canned cherry pie filling
Instructions
- Adjust oven rack to the center position. Preheat oven to 350°F.
- Mix dry cake mix and the entire can of cherry pie filling in a large bowl. Whisk to carefully combine until thick, pink, and fluffy.
- Add batter to an ungreased 9 x 13 glass or ceramic baking dish. You do not want to grease this type of pan. See notes or post for pan details.
- Bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for 30 minutes before slicing. The cake will be very fluffy and depress a bit in the center once it cools.
- Serve with whipped topping, and a cherry! Enjoy!
Hi, you can use a tube pan but it wont be super fluffy like a traditional angel food cake.
Can you use an Angel Food Cake pan?
Hi, I am not sure this would properly rise.
Can you bake in a ‘silicone’ Bundt pan without being greased?
Hi, you should be able to! Do not grease it though!
Would it be possible to use a disposable foil pan or does it have to be a glass 9×13?
Bundt pans scare me LOL
I just found this recipe. Made it for guest. Will be serving tomorrow. Yes, as you stated it flattened in the middle.. No, problem. People read the recipe, so you won’t waste time complaining about something you were already warned about. That way you will have more time to enjoy this delicious, easy, “dump cake”. Thank you for this recipe.
It’s all about the taste! I made this and didn’t mind it deflating. Let it cool longer and a slice with whipped cream is delicious. Thanks for recipe.
Hi, I am not sure of the science but it just doesn’t perform as well!
I have a H‑E‑B brand angel food cake mix but it says it has a egg white package in it. Can I use this? It not, can you please tell me why. Thanks
I was really wanting to make this cake, I’ve bought all the right ingredients but there are so many negative comments I hate to waste the effort and money if it doesn’t turn out.
Hello, Sadly all the angel food cakes I’ve made with canned filling eventually deflate. The reason being is because Angel Food cake needs to climb the pan to rise. The middle doesnt have that same chance, but it will be in fact “done”. Thank you for stopping by!
The middle of the 9 x 13 cake didn’t seem like it was completely cooked. The outside was easy to slice and was firm and fluffy. I took photos when it first came out of the oven and it looked beautiful but as it sat it caved in the middle. I see comments in other recipes that have the same problem. I would love to try this again but for now I think my pineapple angel food dump cake turned out better. Do you think a regular white or yellow cake mix would work better?
Replied via email, but the other would not produce a fluffy cake and is better off for dump cake recipes.
I’ve done the Pineapple recipe many times. Looking forward to the cherry and lemon cakes. What’s the difference between angel food and yellow cake for this recipe? Just curious.
Thanks,
Pete
Mine went flat, however I read later that you need to cool the cake suspended upside down using cups in each corner to prevent it going flat. So I’ll try that next time.
Hi, regular cherry pie filling is all you need. Sorry for the confusion.
I’m not sure what you mean by fruit pie filling in juice not syrup. Could you please give me an example of a juice pie filling? I would appreciate it very much. PS I tried to bake one and it was a total disaster. Much of it just didn’t bake. Possibly not enough time but I’m not giving up!
Hi, I can’t say for sure, but it might have been too slippery. This needs to be able to stick as it rises. A lightly greased pan normally would work, but since pans vary I would have to see.
I used a tube pan and greased it ….. the cake fell flat. WHY?
That is so amazing to hear Pat! We love pineapple as well! Thank you, for stopping by!
This is very easy and tasty. I’ve used a 20oz can of crushed pineapple (either in syrup or juice) to make this two ingredient cake. My mom got the recipe at a Weight Watcher’s meeting in the 70’s.