Prep 5 mins
Cook 0 mins
This is an easy, light, low-fat dessert. You can either make this into a cake or cupcakes.
- 16 ounces betty crocker angel food cake mix
- 1 (20 ounce) cansugar free cherry pie filling
- 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.
this is deffently a dessert to remember ! so light and fluffy i have to make this agian sometime thank you so much i just love it
I used rmurraymom's suggestion and added 1/3 cup cocoa to the mix. The results were a light, delicious guilt-free dessert. It was a bit chewy, so make sure you don't over mix it even by hand. Excellent with light cool-whip or ice cream on top too.
So easy a toddler can do it - & she did! DD & I made the recipe according to instructions but I added a half teaspoon of almond extract into the cherry pie filling. We trusted the 12 servings suggested in the recipe but next time I'll make 24 cupcakes or use the angel food pan. My photos do not do the recipe justice, so will not post. But we'll be keeping these simple ingredients on hand because the whole family really went crazy for the flavor of this recipe & I know it's going to be a favorite treat. Thanks for sharing, Becky! Made for Fall 2008 Pick A Chef. UPDATE: Made again in an angel food pan with excellent results! Made this time for the Oct 08 Think Pink tag.