When you want a dessert that feels indulgent but won’t weigh you down, this angel food cake with pie filling delivers. We combine an airy homemade cake with vibrant fruit filling for a balanced treat that satisfies sweet cravings without heaviness. This approach creates a dessert that works for both casual family dinners and special occasions.
Why This Recipe Works
- The cake achieves perfect lift through properly whipped egg whites and careful folding technique, creating the characteristic airy texture that defines angel food cake while providing a sturdy base for the topping
- Using canned pie filling streamlines preparation without sacrificing flavor, allowing you to focus on perfecting the cake while ensuring consistent fruit distribution and sweetness levels throughout each serving
- The combination of light cake and rich filling creates textural contrast that makes each bite interesting, with the sponge absorbing some fruit syrup while maintaining structural integrity for clean slicing
- This recipe requires minimal equipment beyond standard kitchen tools, making it accessible for bakers of all experience levels while delivering professional-looking results that impress guests
- Both components can be prepared in advance and assembled just before serving, making this an ideal dessert for entertaining when you want to minimize last-minute kitchen work
Ingredients
- 1 cup cake flour, sifted twice
- 1 ½ cups granulated sugar, divided
- 12 large egg whites at room temperature
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 21 ounce can cherry pie filling
- 1 tablespoon lemon juice
- ½ cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
Equipment Needed
- 10-inch tube pan
- Stand mixer or hand mixer
- Large mixing bowls
- Sifter or fine mesh strainer
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
- Whisk
Instructions
Prepare the Dry Ingredients
Begin by sifting the cake flour with ¾ cup of the granulated sugar. Sift these ingredients together twice to ensure they’re thoroughly combined and aerated. This double sifting step is crucial because it breaks up any lumps in the flour and incorporates air, which helps create the light texture characteristic of angel food cake. Use a fine-mesh strainer or a flour sifter for this process, holding it over a medium bowl. After the second sifting, whisk the flour-sugar mixture briefly to guarantee even distribution. Set this bowl aside while you work with the egg whites. Proper preparation of dry ingredients at this stage prevents overmixing later, which could deflate the delicate egg foam we’ll create next.
Whip the Egg Whites
Place the room temperature egg whites in the clean, grease-free bowl of a stand mixer fitted with the whisk attachment. Begin mixing on medium-low speed until the eggs become frothy, which should take about 1 minute. Add the cream of tartar and salt, then increase the speed to medium. Continue whipping until soft peaks form, which means when you lift the whisk, the peaks gently curl over rather than standing straight up. This stage typically requires 3-4 minutes of mixing. Gradually add the remaining ¾ cup of sugar while the mixer runs, adding about 2 tablespoons at a time with 30-second intervals between additions. Finally, add the vanilla and almond extracts and whip until stiff, glossy peaks form. The entire whipping process should take 8-10 minutes total.
Combine Ingredients and Bake
Now it’s time to gently fold the flour mixture into the egg whites. Sprinkle about ¼ of the flour mixture over the egg whites and use a large rubber spatula to fold gently. Use a motion where you cut down through the center of the bowl, scrape along the bottom, and fold the mixture over itself. Rotate the bowl a quarter turn and repeat until the flour is mostly incorporated. Continue adding the flour mixture in three more additions, folding just until no white streaks remain. Be careful not to overmix. Immediately transfer the batter to an ungreased 10-inch tube pan. Use a spatula to spread it evenly and gently run a knife through the batter to remove large air pockets. Bake at 350°F for 35-40 minutes until golden brown and the top springs back when lightly pressed.
Cool the Cake Properly
Once baked, immediately invert the tube pan onto its cooling legs or hang it upside down over a bottle neck. This inversion step is critical because angel food cake contains no fat and relies on its structure from the egg foam. If cooled right-side-up, the cake would compress under its own weight and become dense. Let the cake cool completely upside down for at least 2 hours, though 3 hours is ideal for maximum stability. When completely cool, run a thin knife or offset spatula around the edges and center tube to loosen the cake. Gently tap the pan if needed to release the cake onto a serving plate. The cooled cake should feel light and springy to the touch.
Prepare Toppings and Assemble
While the cake cools, prepare your toppings. Open the can of cherry pie filling and stir in 1 tablespoon of lemon juice to brighten the fruit flavor. For the whipped cream, place the chilled heavy cream in a clean bowl and whip on medium speed until it begins to thicken. Add the powdered sugar and continue whipping until medium peaks form. To assemble, place the completely cooled cake on your serving plate. Spoon the cherry pie filling over the top, allowing some to cascade down the sides. Either pipe or dollop the whipped cream around the base of the cake or serve it alongside individual slices. Serve immediately or refrigerate for up to 2 hours before serving.
Tips and Tricks
Proper egg temperature makes a significant difference in this recipe. Always use room temperature egg whites straight from the counter, not chilled from the refrigerator. Cold egg whites won’t achieve the same volume when whipped, resulting in a denser cake. If you forget to take eggs out ahead of time, place them in a bowl of warm water for 5-10 minutes to quickly bring them to room temperature. When separating eggs, ensure no yolk contaminates the whites, as fat from yolks prevents proper whipping. Use three separate bowls: one for cracking eggs, one for whites, and one for yolks. This prevents one bad egg from ruining your entire batch of whites. For the driest possible whites, separate them 30 minutes before using and let them sit uncovered at room temperature. The tube pan selection matters more than you might think. Never grease an angel food cake pan—the batter needs to cling to the sides as it rises. If using a pan without built-in feet, invert it over a wine bottle or similar narrow-necked container. Ensure your pan is completely clean and dry before adding batter, as any residue could affect rising. When testing for doneness, look for three signs: golden brown color, surface that springs back when lightly touched, and cracks that look dry. If the cake appears to be browning too quickly, tent it loosely with aluminum foil during the last 10-15 minutes of baking. Cooling patience is non-negotiable. Rushing this step will cause the cake to collapse. If you’re short on time, you can speed cooling slightly by placing the inverted pan in the refrigerator after it’s cooled upside down for at least 1 hour at room temperature. When slicing angel food cake, use a serrated knife with a gentle sawing motion rather than pressing down, which compresses the delicate crumb. For clean slices, dip the knife in hot water and wipe it dry between cuts.
Recipe Variations
- For a citrus twist, add 2 tablespoons of lemon zest to the dry ingredients and use lemon pie filling instead of cherry. The bright acidity complements the sweet cake beautifully, and you can enhance the flavor further by adding a tablespoon of lemon juice to the egg whites during whipping. Serve with lemon curd alongside the pie filling for extra citrus intensity.
- Create a tropical version by substituting the cherry filling with pineapple pie filling and adding ½ cup of toasted coconut to the whipped cream. You can also fold ¼ cup of finely chopped dried pineapple into the cake batter along with the flour for added texture and flavor throughout the cake rather than just on top.
- For chocolate lovers, replace ¼ cup of the cake flour with unsweetened cocoa powder sifted with the remaining flour. Use chocolate pie filling or warm chocolate sauce instead of fruit filling. The cocoa adds richness while maintaining the cake’s light texture, creating a dessert that satisfies chocolate cravings without heaviness.
- Make individual servings by baking the batter in ungreased muffin tins for 18-20 minutes at 350°F. These mini cakes cool faster and allow for creative plating with different pie fillings for variety. They’re perfect for parties where guests might want to sample multiple flavors or for controlling portion sizes.
- Transform this into a trifle by cubing the baked cake and layering it in a glass bowl with pie filling and whipped cream. This approach works well if your cake doesn’t release perfectly from the pan or if you prefer a more casual presentation. The flavors meld together beautifully when assembled several hours before serving.
Frequently Asked Questions
Can I make this cake without a tube pan?
While a tube pan is ideal for angel food cake because the center tube helps heat distribute evenly and provides structure during cooling, you can use a 9×13-inch pan if necessary. The baking time will be shorter—check at 25 minutes—and the texture will be slightly denser since the cake can’t climb the center tube. Most importantly, you cannot invert a rectangular pan to cool, so the cake will be somewhat compacted. For best results with alternative pans, reduce the recipe by one-third to prevent overflow and watch carefully for doneness signs.
Why did my cake collapse during baking?
Angel food cake collapse typically results from underwhipped egg whites, overmixing during folding, or opening the oven door too early. Egg whites must reach stiff peaks where they stand straight up when the whisk is lifted. During folding, stop as soon as no white streaks remain—overmixing deflates the air bubbles. Never open the oven during the first 30 minutes of baking, as sudden temperature drops can cause collapse. If your cake falls, it’s still edible but will be denser. Use it for trifles or cake pops where texture matters less.
How far in advance can I prepare this dessert?
The baked cake keeps well for 2-3 days at room temperature when tightly wrapped in plastic wrap. For longer storage, freeze the plain cake for up to 3 months. Assemble with pie filling and whipped cream no more than 2 hours before serving, as the moisture from the filling will eventually make the cake soggy. If preparing for an event, bake the cake 1-2 days ahead, store properly, then add toppings just before guests arrive. The pie filling can be refrigerated separately for up to 5 days.
Can I use boxed angel food cake mix?
Yes, you can substitute a 16-ounce boxed angel food cake mix prepared according to package directions. The texture will be slightly different from homemade—often lighter and more uniform—but still delicious with the pie filling topping. Follow the same cooling instructions carefully, as boxed mixes are equally prone to collapsing if not cooled upside down. This shortcut works well when time is limited, though homemade provides better flavor control and avoids preservatives found in some mixes.
What other pie fillings work well with angel food cake?
Most fruit pie fillings complement angel food cake nicely. Blueberry offers classic pairing with its slight tartness, while apple pie filling provides comforting familiarity. Peach filling brings summer freshness, and raspberry delivers vibrant color and flavor. For richer options, lemon curd thinned with a little whipped cream makes an excellent topping, or warm chocolate sauce for indulgence. Avoid overly watery fillings that could make the cake soggy, and consider balancing very sweet fillings with a touch of lemon juice to cut the sweetness.
Summary
This angel food cake with pie filling combines airy homemade cake with vibrant fruit topping for a dessert that feels special without being heavy. Proper technique ensures light texture, while streamlined assembly makes it accessible. The result balances sweetness and freshness in every bite.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
