Light, fluffy, creamy, and incredibly easy! This no-fuss dessert combines airy angel food cake, sweet cherry pie filling, and whipped topping into a refreshing treat that’s perfect for holidays, potlucks, or summer gatherings.

Prep Time: 15 minutes
Cook Time: 30–35 minutes (for cake)
Chill Time: 2 hours
Total Time: About 3 hours
Servings: 12

Ingredients

1 (16-ounce) box angel food cake mix (just add water variety)
1 (21-ounce) can cherry pie filling
1 (8-ounce) tub whipped topping, thawed

Optional Garnishes

Sliced almonds
Fresh cherries
White chocolate curls
Powdered sugar
Fresh mint leaves

Equipment

9×13-inch baking pan
Large mixing bowl
Rubber spatula
Serrated knife
Measuring cup

Instructions

Step 1: Bake the Angel Food Cake

Preheat oven according to the cake mix package directions (usually 350°F).
Prepare the cake mix only as directed on the package.
Pour batter into an ungreased 9×13-inch pan or tube pan if specified.
Bake for 30–35 minutes or until golden and the top springs back.
Cool completely before assembling.

Step 2: Cut the Cake

Cut the cooled angel food cake into 1-inch cubes.

Step 3: Fold Everything Together

In a large bowl:

Add cake cubes.
Add cherry pie filling.
Fold in whipped topping gently.

Mix just until evenly combined while keeping the cake fluffy.

Step 4: Chill

Spread into a 9×13-inch serving dish.

Refrigerate for at least 2 hours.

Step 5: Garnish

Top with:

Extra cherry pie filling
Sliced almonds
Powdered sugar if desired

Serve cold.

Tips for Success

Cool the cake completely before mixing.
Fold gently to keep the dessert light.
Chill overnight for the best texture.
Don’t overmix, or the cake will become dense.
Add garnishes just before serving.

Variations

Strawberry Cloud Cake

Use strawberry pie filling.

Blueberry Cloud Cake

Replace cherry filling with blueberry pie filling.

Peach Cloud Cake

Use peach pie filling.

Lemon Cloud Cake

Add 1 teaspoon lemon zest.

Chocolate Cherry

Mix in ½ cup mini chocolate chips.

Coconut Cherry

Fold in 1 cup shredded coconut.

Storage

Refrigerator:

Store covered for up to 3 days.

Freezer:

Freeze in an airtight container for up to 1 month.
Thaw overnight in the refrigerator before serving.

Approximate Nutrition (Per Serving)

Calories: 190
Total Fat: 5 g
Saturated Fat: 3.5 g
Cholesterol: 0 mg
Sodium: 280 mg
Carbohydrates: 34 g
Fiber: 1 g
Total Sugars: 22 g
Protein: 2 g

Nutrition values are estimates and will vary depending on the brands used.

Frequently Asked Questions

Can I use homemade angel food cake?

Yes. Homemade angel food cake works beautifully.

Can I use homemade whipped cream?

Yes. Use about 3 cups of freshly whipped cream instead of frozen whipped topping.

Can I use fresh cherries?

Fresh cherries alone won’t provide the same texture. For best results, use cherry pie filling or cook fresh cherries with sugar and cornstarch to make a thick filling first.

Can I make it ahead?

Yes. It’s even better after chilling for several hours or overnight.

Can I use frozen cherries?

Yes, but cook them into a pie-style filling before using.

Does it need refrigeration?

Yes. Because of the whipped topping, keep it refrigerated until ready to serve.

Can I use another pie filling?

Absolutely. Apple, blueberry, raspberry, peach, strawberry, or mixed berry pie fillings all work well.

Can I add nuts?

Yes. Sliced almonds, chopped pecans, or chopped walnuts make excellent toppings or mix-ins.

Why is my dessert soggy?

Overmixing or letting it sit too long before chilling can cause the cake cubes to break down. Fold gently and refrigerate promptly.

Can I freeze leftovers?

Yes. Freeze in individual portions for a quick, refreshing dessert later.

3-Ingredient Cherry Angel Cloud Cake