Cherry Angel Food Cake Roll Recipes

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2 INGREDIENT CHERRY ANGEL FOOD CAKE



2 Ingredient Cherry Angel Food Cake image

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.

Provided by Amy Desrosiers

Categories     Dessert

Time 40m

Number Of Ingredients 2

16 ounces Angel Food Cake Mix (Do not use the egg pouch type. Just add water variety only. )
21 ounces Canned cherry pie filling

Steps:

  • 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!

Nutrition Facts : ServingSize 1 slice, Calories 197 kcal, Carbohydrate 40 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 329 mg, Fiber 1 g, Sugar 22 g

CHERRY CHEESECAKE ANGEL FOOD CAKE ROLL



Cherry Cheesecake Angel Food Cake Roll image

This Cherry Cheesecake Angel Food Cake Roll is the best kind of roll cake! It's made with light and fluffy angel food cake, and filled with a sweetened cream cheese whipped cream and cherry pie filling. It's the ULTIMATE summer dessert! Switch up the fruit to suit your tastes. Includes step by step RECIPE VIDEO

Provided by Ashley Fehr

Categories     Dessert

Time 40m

Number Of Ingredients 7

1 angel food cake mix (plus ingredients to prepare)
1/4 cup + 3/4 cup powdered icing sugar
8 oz light cream cheese (1 package, room temperature)
1 1/2 cups heavy cream (35%, very cold)
1 teaspoon vanilla extract
1 can cherry pie filling
crushed graham crackers for garnish

Steps:

  • Preheat oven to 350 degrees and line a 10x15x1" rimmed baking sheet with parchment paper. Grease lightly (optional - it will climb higher if you leave ungreased)
  • Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
  • Lay a clean lint-free kitchen towel on the counter and dust with 1/4 cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
  • Set aside to cool to room temperature, placing in the fridge or freezer if you want to speed up the process.
  • To make the filling, beat cream cheese in a large bowl until smooth. Add 3/4 cup powdered sugar, cream and vanilla and beat until thick and stiff peaks form. This can take some time, up to 5 minutes.
  • Make sure that it is completely cool and then unroll the cake. Spread with 3/4 of the cream cheese filling, and then spread with 3/4 of the cherry pie filling.
  • Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese frosting and cherry pie filling. Refrigerate at least 4 hours before slicing for clean slices.

Nutrition Facts : Calories 336 kcal, Carbohydrate 48 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 50 mg, Sodium 419 mg, Sugar 24 g, ServingSize 1 serving

CHERRY ANGEL FOOD CAKE ROLL



Cherry Angel Food Cake Roll image

This is a light, delicious and beautiful dessert. As you can tell I love Angel food cakes because they have less calories, excluding all the goodies I add to them and they are fresh and light. This will make you say, pretty please with a cherry on top! The picture is from beliefnet, the site i just love!

Provided by Tammy T

Categories     Fruit Desserts

Number Of Ingredients 6

18 ounces angel food cake mix
1 c maraschino cherry, drained, chopped + a few whole cherries for garnish
1/2 c sweetened flaked coconut
1 tsp maraschino cherry juice
2 tubs - 8 oz each whipped topping, thawed (1/2 of one tub is for garnish)
mint jelly (optional)

Steps:

  • 1. Preheat oven to 350 degrees. Line two 15 1/2"x10 1/2" x 1" jelly roll pans with parshment paper or foil. Make paper or foil ends longer for easier pull out. Prepare cake following package directions. Divide into pans. Spread evenly. Cut through batter with knife or spatula to remove large air bubbles.
  • 2. Bake at 350 degrees for 15 minutes or until set. Invert cakes at once onto towels dusted with powdered sugar. Remove parshment paper or foil carefully. Be careful, cake is hot. If using a towel, Start at one end and roll up each cake with towel, jelly roll fashion. **Or if using parshment paper pull out of pan on to a flat surface and roll up in the parshment paper and cool. Cool completely.
  • 3. Fold chopped cherries, coconut and cherry juice into one of the 8 oz whipped topping. Unroll cakes. Spread half of filling over each cake to edges. Reroll and place seam side down on serving plate.
  • 4. Spread the half of the other tub of whipped topping over each cake or as much as you like and garnish with whole cherries. (sprinkle with mint jelly - optional) Or sprinkle cakes with powder sugar and set whole cherries along sides. Refrigerate until ready to serve.

CHERRY ANGEL FOOD CAKE



Cherry Angel Food Cake image

Not only is this cake very light, but it rises nice and high, and it's not too sweet. Pretty dots of maraschino cherry inside make the cake so festive. -Estelle Hardin, Washington, UT

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 9

1-3/4 cups egg whites (about 13 large)
1 cup all-purpose flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1-1/2 cups plus 2 tablespoons sugar, divided
1/2 cup coarsely chopped maraschino cherries (about 30), well drained
3/4 cup reduced-fat whipped topping

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.

Nutrition Facts : Calories 186 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 5g protein.

ANGEL FOOD CAKE ROLL



Angel Food Cake Roll image

There's always room for dessert-especially when it's this eye-catching angel food cake roll. We like strawberry yogurt in the filling, but different flavors work well, too. -Joan Colbert, Sigourney, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 6

1 package (16 ounces) angel food cake mix
Confectioners' sugar
1 cup (8 ounces) strawberry yogurt
1 package (3.4 ounces) instant vanilla pudding mix
3 drops red food coloring, optional
2 cups whipped topping

Steps:

  • Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment., Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping. , Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.

Nutrition Facts : Calories 243 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 427mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 0 fiber), Protein 4g protein.

CHERRY ANGEL CAKE ROLL



Cherry Angel Cake Roll image

I keep up a fast pace at college but still like to entertain. These pretty party cakes require just a handful of ingredients, yet always seem to impress guests. -Lisa Ruehlow of Madison, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 cakes (8 slices each).

Number Of Ingredients 5

1 package (16 ounces) angel food cake mix
4 tablespoons confectioners' sugar, divided
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
1 can (20 ounces) reduced-sugar cherry pie filling
1/4 teaspoon almond extract

Steps:

  • Line two 15x10x1-in. baking pans with ungreased parchment. Prepare cake batter according to package directions. Spread evenly in prepared pans. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. , Invert onto two kitchen towels dusted with 3 tablespoons confectioners' sugar. Gently peel off parchment. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cakes; spread each with 1 cup whipped topping to within 1/2 in. of edges. Combine pie filling and extract; spread over whipped topping on each cake. Roll up again. Place each seam side down on a serving platter. Cover and refrigerate for 1 hour., Dust with remaining confectioners' sugar. Slice; garnish with remaining whipped topping. ,

Nutrition Facts : Calories 175 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 171mg sodium, Carbohydrate 36g carbohydrate, Fiber 0 fiber), Protein 3g protein.

CHERRY ANGEL FOOD CAKE ROLL



Cherry Angel Food Cake Roll image

Make and share this Cherry Angel Food Cake Roll recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 25m

Yield 16-20 serving(s)

Number Of Ingredients 5

18 ounces angel food cake mix
1 cup maraschino cherry, drained, chopped
1/2 cup sweetened flaked coconut
1 teaspoon maraschino cherry juice
8 ounces frozen whipped topping, thawed

Steps:

  • Preheat oven to 350*. Line two 15 1/2"x10 1/2" x 1" jelly roll pans with aluminum foil.
  • Prepare cake following package directions.
  • Divide into pans. Spread evenly.
  • Cut through batter with knife or spatula to remove large air bubbles.
  • Bake at 350*.for 15 minutes or until set.
  • Invert cakes at once onto towels dusted with powdered sugar -- Remove foil carefully.
  • Starting at short end, roll up each cake with towel jelly roll fashion.
  • Cool completely.
  • Fold chopped cherries, coconut and cherry juice into whipped topping.
  • Unroll cakes.
  • Spread half of filling over each cake to edges.
  • Reroll and place seam side down on serving plate.
  • Dust with powdered sugar.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 178.9, Fat 4.8, SaturatedFat 4, Sodium 246.2, Carbohydrate 31.8, Fiber 0.2, Sugar 18.6, Protein 3.1

BLACK FOREST CHERRY CAKE ROLL



Black Forest Cherry Cake Roll image

This chocolate-and-cherry cake is great for the holidays -- or whenever you need a special dessert. Since it's from scratch homemade it's a bit labor intensive but you get the satisfaction of being able to tell the folks at the table "Why yes, I made it myself". You can bake the cake the day before and that is a big help.

Provided by Annacia

Categories     Dessert

Time 1h2m

Yield 15 serving(s)

Number Of Ingredients 22

1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons water
1 cup red frozen pitted tart cherries
1 1/2 teaspoons cherry flavored liqueur or 1 1/2 teaspoons cherry brandy
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
4 egg yolks
1/2 teaspoon vanilla
1/3 cup granulated sugar
4 egg whites
1/2 cup granulated sugar
sifted powdered sugar
1/3 cup sugar
2 tablespoons water
2 slightly beaten egg yolks
1 1/2 teaspoons cherry flavored liqueur (optional) or 1 1/2 teaspoons cherry brandy (optional)
1/2 teaspoon vanilla
1/2 cup unsalted butter, softened
1/4 cup semisweet chocolate piece, melted and cooled
chocolate curls (optional)

Steps:

  • For cherry filling, stir together the 1/4 cup sugar and the cornstarch in a small saucepan. Stir in the 2 tablespoons water. Add cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 1-1/2 teaspoons cherry liqueur or brandy. Cover surface with plastic wrap; cool.
  • For cake, grease and lightly flour a 15x10x1-inch baking pan; set aside. Combine flour, cocoa powder, and baking soda in a small mixing bowl; set aside. Beat egg yolks and 1/2 teaspoon vanilla in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
  • Wash beaters thoroughly. Beat egg whites in a large mixing bowl on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.
  • Bake in a 375°F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn cake out onto a towel sprinkled with powdered sugar. Roll towel and cake into a spiral, starting from a long edge. Cool on a wire rack.
  • For chocolate buttercream: Stir together 1/3 cup sugar and 2 tablespoons water in a heavy small saucepan. Bring to boiling. Remove from heat. Gradually stir about half of the sugar mixture into 2 slightly beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil; reduce heat (mixture may look curdled but will become smooth). Cook and stir for 2 minutes more. Remove from heat.
  • Add 1-1/2 teaspoons cherry liqueur or cherry brandy, if desired. Stir in 1/2 teaspoon vanilla. Cool to room temperature. Beat unsalted butter in a large mixing bowl with an electric mixer on high speed until fluffy. Add cooled egg yolk mixture and melted chocolate, beating until combined. If necessary, chill until mixture is of spreading consistency.
  • To assemble, unroll cake. Spread cake with chocolate buttercream to within 1/2 inch of edges. Spread cherry filling lengthwise over buttercream layer in a 1-1/2-inch-wide band, starting 1/2 inch from a long edge. Roll up cake without the towel, starting with long edge closest to filling. Wrap in plastic wrap; refrigerate for at least 1 hour or up to 2 hours.
  • To serve, cut cake roll into 1-inch-thick slices. Garnish slices with chocolate curls, if desired. Makes 15 servings.
  • Make-ahead tip: Bake, roll, and cool cake as directed. Place cake, with towel, in large airtight container or wrap well with foil. Chill up to 24 hours. Let stand about 30 minutes at room temperature before unrolling and filling.

Nutrition Facts : Calories 191.9, Fat 9, SaturatedFat 5.2, Cholesterol 91.9, Sodium 40.1, Carbohydrate 26.2, Fiber 1, Sugar 21.9, Protein 2.8

CHERRY ANGEL FOOD CAKE



Cherry Angel Food Cake image

Make and share this Cherry Angel Food Cake recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

1 3/4 cups egg whites (about 13)
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 1/2 cups sugar, plus
2 tablespoons sugar, divided
1/2 cup maraschino cherry, coarsely chopped and drained (about 30)
3/4 cup reduced-fat whipped topping

Steps:

  • Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minute or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.

Nutrition Facts : Calories 174.5, Fat 0.8, SaturatedFat 0.5, Cholesterol 0.1, Sodium 111.1, Carbohydrate 36.7, Fiber 0.3, Sugar 28.6, Protein 5.1

CHERRY CHEESECAKE ANGEL FOOD CAKE ROLL RECIPE - (4/5)



Cherry Cheesecake angel Food Cake Roll Recipe - (4/5) image

Provided by ksgroves

Number Of Ingredients 7

1 angel food cake mix plus ingredients to prepare
1/4 cup + 3/4 cup powdered icing sugar
8 oz. light cream cheese 1 package, room temperature
1 1/2 cups heavy cream 35% very cold
1 tsp. vanilla extract
1 can cherry pie filling
crushed graham crackers for garnish

Steps:

  • 1. Preheat oven to 350 degrees and line a 10 x 15 x 1 rimmed baking sheet with parchment paper. Grease lightly (optional --it will climb higher if you leave ungreased). 2. Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow. 3. Lay a clean lint-free kitchen towel on the counter and dust with 1/4 cup owdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside. 4. Set aside to cool to room temperature, placing in the fridge or freezer if you want to speed up the process. 5. To make the filling, beat cream cheese in a large bowl until smooth. add 3/4 cup powdered sugar, cream and vanilla and beat until thick and stiff peaks form. This can take some time, up to 5 minutes. 6. Make sure that it is completely cool and then unroll the cake. spread with 3/4 of the cream cheese filling and then spread with 3/4 of the cherry pie filling. 7. Carefully roll back up (no towel this time!) starting at the short end. Cover roll with remaining cream cheese frosting and cherry pie filling. Refrigerate at least 4 hours before slicing for clean slices.

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