This is the full version of the recipe shown in your image. It is a very easy 3-ingredient cherry dessert made with angel food cake mix, cherry pie filling, and whipped topping.
Ingredients
Cake
1 box (about 16 oz / 453 g) angel food cake mix
1 can (21 oz / 595 g) cherry pie filling
1 tub (8 oz / 226 g) whipped topping, such as Cool Whip, thawed
Optional garnish
These are not included in the 3 ingredients:
Sliced almonds
Fresh cherries
Powdered sugar
Important: The photo shows sliced almonds as a garnish, but almonds are optional and are not part of the basic 3-ingredient recipe.
Full Step-by-Step Recipe
1. Prepare the oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9 × 13-inch (23 × 33 cm) baking pan.
2. Combine the cake mix and cherries
Add the entire box of dry angel food cake mix to a large mixing bowl.
Add the entire 21-ounce can of cherry pie filling.
Using a spatula or large spoon, gently fold the two ingredients together until evenly combined.
Do not add the water or other ingredients normally called for on the cake-mix box. The pie filling supplies the moisture needed for this recipe.
The batter will become thick and fluffy with streaks of cherry.
3. Transfer to the pan
Spread the mixture evenly into the prepared 9 × 13-inch pan.
Smooth the top gently.
4. Bake
Bake at 350°F (175°C) for approximately 25–30 minutes, or until:
The top is lightly golden.
The cake looks set.
The center springs back lightly when touched.
A toothpick inserted into a cake portion comes out without wet batter.
Because ovens and brands of cake mix vary, start checking around 25 minutes.
5. Cool completely
Remove the cake from the oven and place the pan on a cooling rack.
Allow it to cool completely before adding the whipped topping.
This is important because putting whipped topping on a hot cake can cause it to melt.
6. Add the whipped topping
Spread the thawed whipped topping evenly over the cooled cake.
For the appearance shown in the picture, spoon a little additional cherry pie filling over the top in small dollops.
7. Garnish
For an optional bakery-style finish, add:
Sliced almonds
A few cherries
A light dusting of powdered sugar
If serving anyone with a tree-nut allergy, leave out the almonds.
8. Chill and serve
Refrigerate for at least 1 hour before serving for the best texture.
Cut into squares and serve cold.
Recipe at a Glance
Item Amount
Angel food cake mix 1 box, ~16 oz
Cherry pie filling 1 can, 21 oz
Whipped topping 1 tub, 8 oz
Oven 350°F / 175°C
Pan 9 × 13 inches
Bake time ~25–30 minutes
Chill time 1 hour+
Servings About 12
Nut & Allergen Information
Does the basic recipe contain nuts?
No. The three basic ingredients do not inherently require nuts.
However, ingredient labels vary by brand, so check the actual packages before serving someone with a serious allergy.
Almonds
The almonds visible in the photograph are optional. Do not use them if serving someone with an almond/tree-nut allergy.
Possible allergens to check
Angel food cake mix: Check the specific package for ingredients and statements such as:
Wheat/gluten
Egg
Possible tree-nut or other cross-contact warnings
Cherry pie filling: Usually does not contain nuts as a primary ingredient, but check the manufacturer’s allergen/cross-contact statement.
Whipped topping: Check the specific product label for milk/other allergens and manufacturing statements.
Egg
Angel food cake is traditionally egg-white based, and many boxed angel food cake mixes contain egg ingredients.
Wheat/gluten
Most conventional angel food cake mixes contain wheat or are not certified gluten-free. Do not assume this recipe is gluten-free.
Dairy
Some whipped toppings contain dairy ingredients or are manufactured with dairy. Check your particular brand.
Approximate Nutrition
Nutrition depends heavily on the brands used and the size of each serving.
For about 12 servings, a reasonable estimate is approximately:
Calories: 300–350
Carbohydrates: 60–70 g
Protein: 2–4 g
Fat: 3–7 g
Sugar: 35–45 g
Fiber: 1–2 g
These are estimates, not label-derived nutrition facts. For medically important dietary restrictions, calculate from the exact products you use.
Adding almonds will increase calories, fat, protein, and fiber.
Frequently Asked Questions
Q: Do I make the angel food cake mix according to the box first?
No. For this recipe, use the dry cake mix and combine it directly with the cherry pie filling. Do not add the water or other ingredients listed for conventional preparation.
Q: Can I use homemade cherry pie filling?
Yes. You can, although the consistency may differ from canned filling. For reliable results, use approximately 21 ounces of reasonably thick cherry pie filling.
Q: Can I use cherry pie filling with extra cherries?
Yes. It will work, although a very liquid filling can make the cake softer.
Q: Can I use fresh cherries?
Not as a direct 1:1 replacement without preparing them first. Fresh cherries don’t have the same syrup and moisture as canned pie filling.
Q: Can I use another flavor of pie filling?
Yes. Blueberry, strawberry, peach, apple, and other pie fillings can be used for variations. The texture may change depending on the filling.
Q: Can I use regular whipped cream instead of Cool Whip?
Yes. Homemade stabilized whipped cream works particularly well. Keep the finished cake refrigerated.
Q: Why did my cake fall?
Angel food cake is naturally delicate. It can sink if it is underbaked, cooled improperly, or handled while very hot. Also, the added cherry filling makes this version heavier than traditional angel food cake.
Q: Why is the center wet?
It may need additional baking time. Oven temperatures vary, and different pie fillings contain different amounts of liquid. Bake until the center is set rather than relying solely on the stated time.
Q: Should I cover the cake while it cools?
No need. Let it cool uncovered. Once completely cool, cover and refrigerate.
Q: Does this cake need refrigeration?
Yes, after adding the whipped topping. Store it covered in the refrigerator.
Q: How long does it keep?
For best quality, consume within 3–4 days when properly refrigerated.
Q: Can I freeze it?
The baked cake can be frozen, but the texture of whipped topping and cherry filling may change after thawing. For best results, freeze the cake without the whipped topping, thaw in the refrigerator, then top before serving.
Q: Can I make it nut-free?
Absolutely. Use no almond garnish and verify the ingredient labels of all three products for nut/cross-contact warnings.
Q: Can I make it gluten-free?
Only if you use a certified gluten-free angel food cake mix and verify that the cherry filling and topping meet your requirements. Regular angel food cake mix should not be assumed gluten-free.
Q: Can I make it ahead?
Yes. It’s actually better after chilling for a while. You can make the cake several hours ahead, refrigerate it, and add the topping/garnish before serving.
Best Tips for Success
Don’t add water to the cake mix.
Use the full 21-oz can of cherry pie filling.
Fold rather than aggressively beat the mixture.
Use a 9 × 13-inch pan so the cake isn’t excessively thick.
Don’t put whipped topping on a hot cake.
Refrigerate before cutting for cleaner slices.
Add almonds only if everyone eating it can safely have tree nuts.
For the most accurate allergen information, always use the labels on your actual brands, since formulations can change.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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