Cherry Angel Cake Dessert Bars
A delightful combination of airy angel food cake and vibrant cherry pie filling, these dessert bars offer a light yet flavorful treat. With their soft, cloud-like texture and sweet, fruity ribbons, they make for a visually appealing and crowd-pleasing dessert perfect for warm-weather gatherings or casual indulgence any time of year.
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Servings: 12 bars
Ingredients
- 1 can approximately 595 grams / 21 ounces of cherry pie filling
- 1 tub roughly 225 grams / 8 ounces whipped topping, thawed
- 1 boxed angel food cake mix between 425 to 450 grams / 15–16 ounces
- 1 teaspoon of vanilla extract pure variety
- Optional for garnish: a handful of fresh cherries or fine curls of white chocolate
Instructions
- Set your oven to preheat at 350°F (175°C).
- In a sizable bowl, empty the dry angel food cake mix and fold in the cherry pie filling along with the vanilla extract. Stir with care until the mixture becomes uniformly thick and airy.
- Transfer the prepared batter into a 9x13-inch (23x33 cm) baking dish—do not grease the pan. Use a spatula to level the surface evenly.
- Bake the cake in the center rack of your oven for 35 to 40 minutes, or until the top develops a golden crust and springs back gently to the touch.
- Remove the pan from the oven and allow the cake to cool fully in the baking dish, resting it on a wire rack.
- Once cooled, spread the whipped topping evenly across the surface. If desired, finish with a flourish of fresh cherries or shavings of white chocolate. Slice into bars and serve.