Angel Food Cherry Roll Cake
A sweet-tart cherry filling wrapped in a light and airy Angel Food cake.
Yield: 12
Calories: 225kcal
Materials
- 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
Instructions
- 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!
Notes
Change up the flavor by switching out the yogurt with strawberry or lime.
Store cake in freezer.
Nutrition
Calories: 225kcal | Carbohydrates: 51g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 3mg | Sodium: 377mg | Potassium: 74mg | Fiber: 0.4g | Sugar: 39g | Vitamin A: 25IU | Calcium: 93mg | Iron: 0.1mg