There’s something irresistibly light and fruity about this **Cherry Angel Food Cake Dessert Recipe** that makes it a standout at any gathering. The fluffy layers of angel food cake paired with creamy dreamy topping and vibrant cherry filling create a dessert that's both elegant and simple — really, what’s not to love?
Jump to:
Why You'll Love This Recipe
I honestly adore this Cherry Angel Food Cake Dessert Recipe because it’s the perfect balance of fluffy, creamy, and fruity — and it comes together in no time! It’s one of my go-to “wow” desserts when I want something special but fuss-free.
- Simple and Quick: Using store-bought angel food cake keeps things easy but still delicious.
- Perfect Texture: The airy cake combined with creamy layers prevents the dessert from feeling heavy.
- Make-Ahead Friendly: Chill it overnight and it tastes even better the next day — ideal for busy hosts.
- Family Favorite: Cherries bring a nostalgic touch that delights people of all ages at my family get-togethers.
Ingredients & Why They Work
Each ingredient in this Cherry Angel Food Cake Dessert Recipe plays a special role, combining classic textures and flavors that complement each other beautifully. Pay attention to these little details for the best results.
- Angel Food Cake: Its light, spongy texture soaks up the cream without turning mushy quickly. Store-bought works perfectly and saves time.
- Cream Cheese: Adds tangy richness that balances the sweetness of cherries and sugar.
- Confectioner’s Sugar: Blends smoothly into the cream layer, ensuring no grainy texture.
- Whole Milk: Adds moisture and helps loosen the cream cheese mixture to spread easily.
- Vanilla Extract: A small splash perks up the whole flavor, giving warmth to the creamy layer.
- Frozen Whipped Topping: Makes the cream layer light and fluffy, essential for that melt-in-your-mouth feel.
- Cherry Pie Filling: The star ingredient — sweet, tart, and juicy cherries add vibrant color and flavor.
Make It Your Way
I love how versatile this Cherry Angel Food Cake Dessert Recipe is. Sometimes I layer it as instructed, but when feeling a bit rushed, I mix everything together for a quick yet tasty trifle. Either way, it’s delicious!
- Variation: For a tropical twist, swap the cherry pie filling with pineapple chunks and drip some coconut extract into your cream mixture.
- Dietary tweak: Use a dairy-free cream cheese and whipped topping to make this friendly for lactose intolerance without losing that creamy texture.
- Seasonal: Fresh cherries in summer? Even better! Drain them slightly and toss them with a bit of sugar before layering.
Step-by-Step: How I Make Cherry Angel Food Cake Dessert Recipe
Step 1: Prep Your Angel Food Cake Base
I usually tear or cut the angel food cake into bite-sized pieces — it helps the cream layer soak in better without turning the cake mushy too fast. Spread those pieces evenly in a 9x13 baking dish; this forms the perfect fluffy foundation.
Step 2: Whip Up the Creamy Layer
Next, beat your softened cream cheese and confectioner’s sugar until smooth. Don’t rush this — I find a hand mixer works wonders here to get that perfect silky texture. Slowly add in milk and vanilla, then gently fold in the thawed whipped topping to keep it light and fluffy.
Step 3: Assemble with Care
Spread that luscious cream mixture evenly over your angel food cake layer. Take your time here — you want a nice thick layer without squishing the cake. Finally, spoon the cherry pie filling on top, spreading gently so the layers stay distinct and inviting.
Step 4: Chill and Enjoy
Cover your dessert and pop it in the fridge for at least 2 hours. Trust me, the flavors meld together beautifully as it chills, and the cake firms up enough to hold its shape when serving.
Top Tip
Having made this Cherry Angel Food Cake Dessert Recipe dozens of times, I’ve learned that a few simple habits make all the difference to keep it light and delicious every single time.
- Don’t Overmix the Cream: Fold gently when adding whipped topping to keep that airy texture intact.
- Use Room Temperature Cream Cheese: It blends more easily; no dreaded lumps and a silkier cream layer.
- Layer, Don’t Mix: While mixing cake into cream is tempting, especially if serving immediately, layering preserves the angel food cake’s texture better for make-ahead servings.
- Chill Long Enough: At least two hours or overnight reinforces the flavor harmony and makes slicing cleaner.
How to Serve Cherry Angel Food Cake Dessert Recipe
Garnishes
I like to top each serving with a few fresh cherries if available — it adds color and freshness. A light dusting of powdered sugar or a sprig of mint also adds an elegant finishing touch without overpowering those lovely cherry flavors.
Side Dishes
Since this dessert is wonderfully sweet and rich, I usually serve it alongside simple, lightly brewed coffee or a tart lemon sorbet to balance the flavors. It pairs beautifully with a crisp green salad for a light dinner setting too.
Creative Ways to Present
For parties, I’ve layered this dessert in clear glass trifle bowls — everyone loves seeing those vibrant cherry layers and fluffy cream peeking through. You can also cut and serve in individual mason jars for adorable single-serve portions that guests appreciate!
Make Ahead and Storage
Storing Leftovers
I keep leftovers tightly covered in the fridge — usually with plastic wrap directly on the surface to prevent drying out. It holds up well for 2 to 3 days; just give it a gentle stir before serving if the layers shift.
Freezing
Freezing isn’t my favorite option for this dessert because the texture changes after thawing, but if you need to, freeze in airtight containers and thaw overnight in the refrigerator. The cherry layer may release some juice, so expect a softer cake texture.
Reheating
This dessert is best served chilled, so I don’t recommend reheating. If you want it less cold, simply let it sit at room temperature for 15-20 minutes before digging in.
Frequently Asked Questions:
Absolutely! Homemade angel food cake works wonderfully if you have the time to make it, but store-bought is a great shortcut that’s still delicious.
You can prepare it up to 24 hours in advance and keep it refrigerated. It actually tastes better after chilling overnight because the flavors have more time to meld.
Yes, you can, but fresh cherries should be sweetened and thickened slightly to mimic the pie filling texture, or use a fresh cherry compote to prevent the dessert from becoming too watery.
You can make it dairy-free by choosing vegan cream cheese alternatives and dairy-free whipped topping options. Just be sure to check labels to keep the flavors balanced.
Final Thoughts
This Cherry Angel Food Cake Dessert Recipe holds a special place in my recipe rotation because it’s reliably delicious and so simple to pull off. It’s perfect whether you’re feeding a crowd or just craving a bright, light dessert after a big meal. I highly recommend giving it a try — once you taste that cherry and creamy combo atop fluffy cake, I bet it’ll become a favorite in your kitchen, too.
Print
Cherry Angel Food Cake Dessert Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Cherries in the Snow is a delightful no-bake dessert featuring layers of airy angel food cake, creamy sweetened cream cheese mixture, and luscious cherry pie filling. Perfectly chilled, it offers a refreshing and light treat ideal for parties and family gatherings.
Ingredients
Angel Food Cake
- 14 ounces pre-made angel food cake
Cream Layer
- 8 ounces cream cheese, softened
- 1 cup confectioner’s sugar
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 12 ounces frozen whipped topping, thawed
Topping
- 42 ounces cherry pie filling (2 cans of 21 ounces each)
Instructions
- Prepare the Cake: Tear or cut the angel food cake into bite-size pieces and arrange them evenly across the bottom of a 9 x 13 baking dish.
- Make the Cream Layer: In a large bowl, beat the softened cream cheese and confectioner’s sugar together until smooth and creamy. Pour in the milk and vanilla extract, mixing until fully combined and silky. Gently fold in the whipped topping until light and fluffy. The mixture should be thick but spreadable.
- Assemble the Layers: Spread the cream cheese mixture evenly over the angel food cake layer, making sure to cover all the pieces. Spoon the cherry pie filling evenly over the cream layer, spreading gently to avoid mixing the layers.
- Chill and Serve: Cover the dish and refrigerate for at least 2 hours, or overnight, before serving. This helps the dessert set and keeps the cake from getting soggy.
Notes
- For a quicker serving, you can mix the angel food cake directly into the cream cheese mixture, but layering helps keep the cake from getting soggy if refrigerated longer.
- Use a spatula to gently spread the cherry pie filling to avoid breaking the layers.
- Chilling overnight improves the melding of flavors and texture.
- Ensure the whipped topping is fully thawed before folding into the cream mixture for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
Leave a Reply