Enjoy the sweet-tart cherry filling wrapped in a light and airy Angel Food cake in this delicious dessert. Angel Food Cherry Roll Cake is not only a tasty treat, it’s also made into a fun, festive roll kept in the freezer. Each serving is a cool swirl of cake and cherry filling.
This is a fun cake to make. It’s easy, and the results are festive and fun to serve.
People who have never made a roll cake look at it and wonder how you did it.
A box of Angel Food cake mix, a tea towel, and a few other ingredients and it’s cake time.
Making an Angel Food Cherry Roll Cake
First, make the Angel Food cake batter by following the directions on the box.
Preheat the oven to 350° and line a 15 x 10″ jelly-roll pan with parchment paper.
Pour the batter into the lined pan, which will be pretty full, and bake for 18 – 22 minutes.
The cake is done when it springs back up when lightly touched.
Remove from oven and loosen the edges of the cake from the pan.
Sprinkle about 1/4 cup powdered sugar over the top of the cake, then place a tea towel over the top.
Carefully, flip it over onto the tea towel and lift the pan off.
Again, carefully, peal the parchment paper off the hot cake and discard.
Now, from the short end, tightly roll up the cake in the tea towel, and allow to cool completely on a wire rack.
The Cherry Filling
First, let’s talk yogurt.
Use the regular yogurt, or for a slightly more tart flavor, try the Greek yogurt; both taste great.
I think the Greek yogurt is a little thicker is all, won’t make much difference.
Mix the yogurt with the dry instant pudding mix. This will be very thick.
I use a spatula so I can really mash it all together.
Next, fold in the whipped topping and cherry slices.
Oh yeah, and if you want, add a few drops of either pink or red food coloring.
Nothing says, “cherry” like pink or red.
Ok, last part. Unroll the cool cake.
Gently spread the cherry filling evenly over the cake. Stop 1/4″ from the edges.
This allows a little room for squishing when you roll it back up.
Once the filling is on, roll it back up the same way you did the first time, only this time (obviously) without the tea towel.
Once rolled up, set it seam-side down to keep it rolled tightly.
Either wrap it tightly in plastic wrap, or place it in a sealed container, then place in the freezer.
Remove from freezer 30 minutes before serving, then sprinkle with remaining powdered sugar. Delicious!
Store the cake in the freezer for up to 3 months, in which case, you’ll always have dessert on hand for those surprise visits.
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You’ll find square cakes, rectangle cakes, layered cakes, frosted cakes, and even a skinny cake.
Angel Food Cherry Roll Cake
- 16 oz. box Angel Food cake, plus water per box directions
- 1/2 cup powdered sugar, divided
- 1 cup cherry yogurt, (regular or Greek)
- 3.4 oz. box instant vanilla pudding mix
- 3 drops red or pink food coloring (optional)
- 2 cups frozen whipped topping, thawed
- 1/4 cup maraschino cherries, sliced
- Preheat oven to 350°. Line a 15 x 10" jelly-roll pan with parchment paper.
- Per cake box directions, make cake batter and pour into pan. The pan will be full. Bake for 18 - 22 minutes, or until the top springs back when touched.
- Gently loosen sides of cake from sides of pan. Dust top of cake with 1/4 cup powdered sugar, then lay a tea towel over the top. Flip cake over and carefully lift off pan, then parchment paper. Starting at short side, roll up cake in the tea towel jelly-roll style. Allow to cool completely on wire rack.
- FILLING: Whisk together yogurt, dry pudding mix, and optional food coloring. Batter will be thick. Fold in whipped topping and cherry slices.
- Unroll cake. Spread filling evenly over cake to within 1/4" of edges, then roll the cake back up again without the towel. Wrap cake tightly and freeze. Remove cake from freezer 30 minutes before cutting. Sprinkle top of cake with remaining 1/4 cup powdered sugar. Enjoy!
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Angel Food Cherry Roll Cake
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