Best Cherry Angel Recipes

ROASTED CHERRY TOMATOES WITH ANGEL HAIR

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.
• Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.
• Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.

LOW-FAT CHERRY-ALMOND ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
• In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.

CHERRY ANGEL DELIGHT

Steps:

• Cut or tear cake into 1/2-in. pieces to measure 8 cups. Place half the cake cubes in a 9-in. square dish. Set aside 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. , Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries.

CHERRY ANGEL DESSERT

Steps:

• Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.

CHERRY ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
• In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
• Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

ANGEL CHERRY CAKE

Steps:

• Mix the angel food cake mix and pie filling together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down. (Muffins: bake about 15-20 minutes)
• Notes: Top with fat-free cool whip, if desired. Add 1/2 c cocoa for a Black Forest version.

HEAVENLY CHERRY ANGEL FOOD TRIFLE

Steps:

• Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30 minutes. In a medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. Or, if desired, layer one-half cake mixture and cherry filling; repeat layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping.

CHERRY ANGEL FOOD TRIFLE

Steps:

• In a mixing bowl, combine the 1 3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes or until thickened.
• In another bowl, beat whipped topping mix, vanilla and the 1/2 cup remaining milk until stiff peaks form.
• Cut cake into 1/2 inch cubes and place half in a 3 quart glass trifle bowl.
• Sprinkle with 1 tbls cherry juice.
• Top with half of the pie filling, half of the prepared pudding and 1/4 cup of the chocolate syrup.
• Repeat layers.
• Top with whipping topping and remaining syrup.
• Sprinkle with coconut and almonds.
• Cover and refrigerate for at least 4 hours before serving.

GRILLED ANGEL FOOD CAKE WITH GRILLED PEACHES AND CREAM AND CHERRY COULIS

Steps:

• For the cake and peaches: Heat a grill to medium-high heat and oil the grates with vegetable oil.
• Grill the cakes until dark grill marks appear, 4 to 5 minutes per side. Grill the flesh side of the peaches until dark grill marks appear, about 5 minutes. Set aside.
• In a cold stand mixer bowl using a whisk attachment, combine the whipping cream, mascarpone, honey and vanilla. Whip to medium-stiff peaks. Set aside.
• For the cherry coulis: In a blender, blend the cherries, champagne vinegar, dark brown sugar and 2 tablespoons water until the mixture is smooth. Transfer to a small saucepot and heat until the sugar dissolves. Strain out any solids if necessary and set aside to cool.
• In each of 4 shallow bowls, put a small puddle of coulis. Add a cake on top of that, followed by the grilled peaches and a nice dollop of the mascarpone cream. Garnish with a happy helping of crushed pistachios.

CHERRY ANGEL FOOD CAKE

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.

CHERRY ANGEL TRIFLE

Steps:

• Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-qt. trifle or serving bowl; top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour.

CHERRY ANGEL FOOD CAKE ROLL

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.

ROASTED CHERRY TOMATOES WITH ANGEL HAIR PASTA

Steps:

• Position rack in center of oven and preheat to 350 degrees F.
• In a large, glass baking dish, toss the tomatoes with the oil, garlic, vinegar, salt, red pepper flakes, and pepper. Roast until the tomatoes are tender, stirring occasionally, 40 to 45 minutes. Remove from the oven and add the basil, parsley, and oregano. Stir well.
• Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes. Drain and return to pot. Toss with the extra-virgin olive oil. Add the tomatoes and pan juices and cook over low heat until hot, 1 to 2 minutes. Add the ricotta salata cheese and stir until mostly melted, about 1 minute. Remove from the heat and transfer to a large serving bowl.
• Toss with the pine nuts and Pecorino cheese. Garnish with additional herbs, as desired, and serve immediately.

CHERRY ANGEL CAKE ROLL

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. ,

CHERRY ANGEL FOOD (LOW FAT )

Steps:

• Mix the dry cake mix (do not follow box directions) and undrained can of pie filling by hand.
• Pour into ungreased pan or cupcake tins.
• Follow baking directions on the box.

CHERRY ANGEL FOOD CAKE & CHERRY FLUFF FROSTING

Steps:

• Place a rack in center of oven.
• Preheat oven to 325°F.
• Set aside an ungreased tube pan.
• Dump angel food cake mix in large mixing bowl.
• Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
• To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
• Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
• Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
• Pour batter into pan.smoothing top with rubber spatula.
• Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
• Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
• Remove from bottle and run a long knife around sides of cake.
• Invert onto cooling rack and then invert onto serving platter.
• Prepare cherry fluff frosting.
• Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
• Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
• Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, is using.
• Spread frosting over top and halfway down sides of angel food cake and serve immediately.
• We usually don't have any leftovers, so I am not sure how well this stores.

CHOCOLATE-FILLED CHERRY ANGEL CAKE

Steps:

• Prepare cake mix batter according to package directions; fold in chopped 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 45-55 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Cut cake horizontally into three layers., For filling, in a small heavy saucepan, cook and stir the chocolate chips, cherry juice, coffee and vanilla over medium-low heat until melted. Remove from the heat; stir in sour cream., To assemble, place one cake layer on a serving plate; spread with one half of the filling. Repeat layers. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Garnish with walnuts, chocolate and cherries. Refrigerate until serving.

HEAVENLY CHERRY ANGEL FOOD TRIFLE

Steps:

• 1. Place cubes in a large bowl. Sprinkle with liqueur and let stand for 30 minutes. In medium bowl combine confectioners sugar and cream cheese, beat until well blended. Reserve 2 Tbsp. whipped topping. Fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes. Spoon cake mixture into trifle dish or deep salad bowl. Spread cherry filling over top or alternate layers with cherries. Put 2 Tbsp. whipped topping on top. Chill at least 3 hours.

CHOCOLATE CHERRY ANGEL CAKE

Steps:

• In a large bowl, prepare cake mix according to package directions. Fold cherries and chocolate into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. , In a small saucepan, combine the butter, chocolate and corn syrup. Cook and stir over low heat until chocolate is melted. Stir in confectioners' sugar and cherry juice until glaze reaches desired consistency. Drizzle over cooled cake. Garnish with cherries and mint if desired.

HEAVENLY CHERRY ANGEL FOOD TRIFLE

Steps:

• Place cake cubes in large bowl; let stand 30 minutes.
• In medium bowl, combine sugar and cream cheese. Beat until blended. Fold whipped topping into cheese mixture.
• Stir topping mixture and pecans into cake cubes; combine well.
• Spread 1/2 cake mixture into trifle bowl. Spread 1/2 pie filling over cake mixture. Repeat layers.
• Refrigerate.