Angel Food Layer Cake*

By srumbel

Layered Angel Food Cake Baked in a 9 X 13 pan with a creamy cream cheese filling. Top with cherry pie filling for an impressive finish!
from peartreekitchen.com

Ingredients

• 1 box Angel Food Cake Mix, or one recipe for Angel Food Cake
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 12 ounces frozen whipped topping, thawed
• 1 can 21 ounce can cherry pie filling, 2 if you really like cherries

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Lightly grease and flour a 9 X 13 pan
Prepare cake mix as directed in package, or prepare cake recipe.

Spread cake batter evenly into prepared cake pan.

Bake for 20 to 30 minutes, or just until the cake top is golden brown.

Remove cake from oven and allow to cool completely. 3 to 4 hours.

Once cake is cooled, carefully remove from the pan by loosening the edges with a knife, Once the edges are loosened, begin pulling the cake (very gently) from the bottom of the pan.

Cut cake into two layers using a serrated knife.

In a mixing bowl, combine cream cheese and powdered sugar. This will be stiff. Add 1 cup of whipped topping and mix until well blended.

Separate cake layers.

Spread cream cheese mixture over the bottom half of the cake and replace the top layer.

Cover cake with remaining whipped topping.

Covering with cherry pie filling, or serve it on the side and allow people to use as much or as little cherry pie filling as desired.

As with any angel food cake, this one will get “chewier” the older it gets, so its best eaten the day it is made or one day later.

Refrigerate until serving.

Yield: 12 Servings