There’s something effortlessly charming about a dessert that looks as good as it tastes—and this Cherry Angel Food Cake Dessert Recipe fits the bill perfectly. Light, fluffy angel food cake paired with creamy layers and bursting cherries makes for a treat that’s both nostalgic and refreshingly simple.
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Why You'll Love This Recipe
This Cherry Angel Food Cake Dessert Recipe is one of those easy-to-make classics that never fails to impress. I love how the layers balance: the airy sweetness of angel food cake, the creamy tang of cream cheese, and the bright pop of cherry pie filling. It’s a crowd-pleaser that's perfect for summer gatherings or any time you want a dessert that feels light but special.
- Effortless layering: It’s simple to assemble without complicated baking steps, perfect for busy days or last-minute plans.
- Light but satisfying: The angel food cake keeps things airy and less heavy than heavier cakes, so you can enjoy a generous slice guilt-free.
- Delicious cherry burst: The cherry pie filling adds just the right amount of sweetness and tartness that pairs wonderfully with the creamy layers.
- Make-ahead friendly: You can prepare it ahead of time and chill, which makes it super convenient for entertaining.
Ingredients & Why They Work
This recipe combines a handful of ingredients that play off each other beautifully—light cake, smooth cream cheese, sweet cherries, and fluffy whipped topping. You don’t need fancy or hard-to-find products, just quality basics from the store will do the trick.
- Angel Food Cake: Using pre-made angel food cake saves time and brings that distinctive airy texture that’s key to this dessert.
- Cream Cheese: Softened to creamy perfection, it adds a slight tang that balances the sweetness.
- Confectioner’s Sugar: Blended into the cream cheese for a smooth, sweet layer without any graininess.
- Whole Milk: Adds a bit of richness and helps achieve a silky cream mixture.
- Vanilla Extract: Just a splash elevates the flavor, making it more aromatic and warm.
- Frozen Whipped Topping: Thawed to light and fluffy, it folds easily into the cream layer, keeping it airy and spreadable.
- Cherry Pie Filling: The star of the show with its juicy cherries and luscious sauce—opt for quality canned filling for best results.
Make It Your Way
While this Cherry Angel Food Cake Dessert Recipe already shines on its own, I really enjoy adapting it depending on the season or who’s coming over. It’s super flexible—play around with layers, add nuts or swap cherries for other fruits if you like.
- Variation: Once, I substituted the cherry pie filling with fresh mixed berries and a little homemade strawberry sauce—resulted in a fresh twist that the whole family loved. You can do the same with peach or blueberry pie fillings for a seasonal spin.
- Diet-friendly tweak: For a lighter version, try using light cream cheese and sugar-free whipped topping to keep the dessert feeling guilt-free.
- Presentation touch: I sometimes toss in some sliced almonds between layers for added texture when I want an extra little crunch without complicating the recipe.
Step-by-Step: How I Make Cherry Angel Food Cake Dessert Recipe
Step 1: Prep the Angel Food Cake Base
I start by tearing or cutting that angel food cake into bite-sized pieces and spreading them evenly in the bottom of a 9x13 dish. I’ve found this layering keeps the cake airy and prevents it from getting too soggy once the cream and cherries go on top.
Step 2: Whip Up the Cream Cheese Layer
Next, I blend the softened cream cheese with the confectioner’s sugar using a hand mixer until it’s smooth and velvety. Then, I add the milk and vanilla extract, mixing well to incorporate everything. Finally, folding in the whipped topping gently keeps it light and fluffy—a key texture here.
Step 3: Layer the Cream and Cherries
Carefully spreading the cream cheese mixture over the angel food cake is the fun part—it should cover all those pieces evenly. Then, I gently spoon the cherry pie filling over the cream layer, making sure not to mix them too much. This keeps the layers distinct and beautiful.
Step 4: Chill and Let the Flavors Meld
Once assembled, I cover the dish and refrigerate it for a minimum of two hours—overnight if possible. Cooling helps the flavors marry and lets the cake soak up moisture without losing its fluffiness. Trust me, patience here really pays off!
Top Tip
After making this recipe multiple times, I’ve learned a few easy ways to make sure your Cherry Angel Food Cake Dessert Recipe turns out perfectly every time. These little pointers save time and avoid common slip-ups.
- Don’t skip chilling: This dessert needs those few hours in the fridge for the cream to set and flavors to blend—skip this, and you’ll lose the magic texture.
- Softened cream cheese is key: Make sure it’s room temperature before mixing to avoid lumps in your cream layer.
- Fold, don’t stir: When combining whipped topping, fold gently to keep it airy and light.
- Choosing the right cherry filling: Use a good-quality canned cherry pie filling for the best flavor and texture; fresh cherries often don’t hold same juiciness here.
How to Serve Cherry Angel Food Cake Dessert Recipe
Garnishes
I love topping this dessert with a few fresh cherries or a sprig of mint right before serving for that extra pop of color and a fresh aroma. Sometimes, lightly dusting with a bit of powdered sugar adds a pretty finish and makes it feel that extra special.
Side Dishes
Since it’s both light and sweet, I usually pair this dessert with a simple cup of coffee or a mildly flavored herbal tea. If it’s a party, some crisp lemon bars or tart citrus fruits work beautifully alongside for a balanced dessert spread.
Creative Ways to Present
For a fun twist at family get-togethers, I have served this dessert in individual parfait glasses layered pretty with cake, cream, and cherries—everyone loves having their own little portion to dig into. Ribbon-tied glass jars filled with this dessert also make delightful gifts!
Make Ahead and Storage
Storing Leftovers
Leftovers actually get better after resting overnight. I store them covered tightly in the refrigerator—this helps maintain moisture without the cake becoming too soggy. It usually lasts 3-4 days when refrigerated properly.
Freezing
I don’t typically recommend freezing this dessert because the texture can change—the whipped topping can get icy, and the cake can become too dense once thawed. It’s best enjoyed fresh within a few days.
Reheating
This dessert is best served cold straight from the fridge, so reheating isn’t ideal. If you want to soften it a little, let it sit at room temperature for about 15 minutes before serving—this gently loosens the cream and cake for a perfect texture.
Frequently Asked Questions:
Fresh cherries are lovely but won’t have the same syrupy sweetness and thick texture as canned pie filling, which helps the dessert hold its layers. If using fresh, consider cooking them down with sugar to create a compote.
Angel food cake is typically gluten-free since it’s made with cake flour, but some store-bought versions may contain gluten. Look for specifically labeled gluten-free angel food cake or make your own.
Chilling it for at least 2 hours is necessary for the flavors to meld and for the cream layer to set properly. Overnight chilling results in the best texture.
Absolutely! Layer the ingredients in parfait glasses or small jars for easy portioning and a charming presentation that’s perfect for parties.
Final Thoughts
I genuinely enjoy making this Cherry Angel Food Cake Dessert Recipe because it never gets old, and it always brings smiles around the table. It feels fancy without fuss, making it one of my go-to desserts to share with friends and family. I hope you give this recipe a try—you'll appreciate how joyful and easy a dessert can be when it hits just the right balance of flavors and textures.
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 layered dessert featuring airy angel food cake, a creamy whipped cream cheese layer, and sweet cherry pie filling. This no-bake treat is easy to assemble and perfect for potlucks, gatherings, or a refreshing summer dessert.
Ingredients
Cake Layer
- 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
- You can mix the angel food cake into the cream cheese mixture if serving immediately for a different texture.
- Use store-bought angel food cake to save time.
- Make sure the whipped topping is thawed before folding into the cream cheese mixture.
- Refrigerating overnight enhances the dessert’s flavor and texture.
- Feel free to substitute cherry pie filling with other fruit pie fillings if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg

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