Desserts
The no-bake layered dessert in 10 minutes using angel food cake mix and cherry pie filling is a game-changer for busy home cooks. This recipe transforms simple ingredients into a restaurant-worthy treat without requiring any baking skills or special equipment.
The secret lies in layering the cake mix with cherry filling, creating a dessert that's light, fruity, and effortlessly elegant.
What makes this recipe truly special is its simplicity. You'll use just two main components—angel food cake mix and cherry pie filling—along with a few pantry staples to create a dessert that tastes like it came from a bakery.
The cake mix provides the perfect textural base, while the cherry filling adds bursts of tangy-sweet flavor in every bite. No oven needed, no fuss, just delicious results.
By the time you're done, you'll have a cool, creamy dessert with layers of moist cake and vibrant cherry filling, ready to be sliced and served.
The combination of the light cake and rich cherry flavor creates a perfect balance that's ideal for celebrations, potlucks, or even a special treat for yourself. This dessert is foolproof, requiring only a few minutes of prep and no special skills.
The best part? This recipe is incredibly versatile. You can adjust the layers to your preference, add whipped cream or a sprinkle of powdered sugar for extra flair, or even serve it chilled for a refreshing dessert experience. Let's get started on creating this easy, no-bake masterpiece!
Ingredients for recipe using angel food cake mix and cherry pie filling
Just twelve ingredients transform simple cake mix and pie filling into a restaurant-style no-bake dessert!
| Ingredient | Amount | Notes |
|---|---|---|
| Angel Food Cake Mix 🍰 | 1 box | Dry mix, follow package instructions |
| Cherry Pie Filling 🍒 | 1 can | Sweetened or unsweetened preferred |
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Powdered Sugar 🍚 | 1 cup | For dusting layers |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla for flavor |
| Whipped Cream 🍦 | 1 cup | Store-bought or homemade |
| Maraschino Cherries 🍒 | ½ cup | For garnish (optional) |
| Unsalted Butter 🧈 | 2 tbsp | For greasing dish |
| Granulated Sugar 🍚 | 2 tbsp | For sprinkling between layers |
| Milk 🥛 | ¼ cup | For cake mix preparation |
| Vegetable Oil 🫒 | ¼ cup | For cake mix preparation |
| Egg Whites 🥚 | 2 whole | For cake mix preparation |
The angel food cake mix is the star here—Betty Crocker or Duncan Hines work perfectly. Grab the boxed mix (not the pre-made cake) for best texture. Cherry pie filling? Store-bought works great, but homemade is ideal if you're already making pie. The key is using full-fat cream—it makes all the difference in that silky texture. I always grab the heavy whipping cream from Trader Joe's—it's cheaper and whips better than the name brands. For the maraschino cherries, look for the jarred kind with stems—they add that perfect pop of color and sweetness.
No heavy cream? Whipped topping from a can works in a pinch (though it won't be as rich). Skip the powdered sugar if you're watching sugar, but trust me—it's worth the extra sprinkle between layers. The vanilla extract should be pure, not imitation. If you're feeling fancy, add a pinch of salt to the whipped cream before folding it in—it balances the sweetness beautifully. For the cake mix, if you're using a smaller 9x13 pan, you might need to split the batter between two pans. And if your cherries are watery? Drain them first—nobody wants soggy layers.
This dessert keeps beautifully—up to 3 days in the fridge, covered tightly. The flavors actually get better overnight as everything melds. For serving, I like to chill it at least 2 hours before slicing—it holds its shape so much better. Leftovers? Freeze individual slices wrapped in plastic for up to 2 months. Pro tip: If you're making this ahead for a party, assemble it the night before and let it set in the fridge. By morning, it'll be perfectly set and ready to serve—no last-minute fussing.
Why You'll Love This Recipe
- No-Bake Magic: I swear by this when I need dessert now—just fold in the cherry filling, whip the cream, and boom. No oven, no waiting, just layers of fluffy cake and that jammy cherry burst in every bite.
- Cherry Cream Dream: That first spoonful of whipped cream folded into the cake? It’s like summer in a bowl. The tartness of the pie filling cuts through the sweetness, and the vanilla ties it all together—simple, but ridiculously good.
- Party in a Box: Between us, this is my go-to for potlucks, book club gatherings, or even a lazy Sunday. The angel food cake mix does all the heavy lifting, and the cherry filling adds instant crowd-pleasing charm. Plus, it looks pretty enough to serve in bowls or glasses—no fancy plating needed.
- Leftovers? Best Idea: Honestly, the second day is even better. The cake softens just enough to soak up more of that cherry filling, and the whipped cream stays light. I’ll make a big batch, store it in the fridge, and snack on it all week—zero guilt, all flavor.
Step-by-step instructions for no-bake layered dessert
This dessert comes together faster than you can say "no-bake magic"—just follow these simple steps.
Prepare the Angel Food Cake Layers
In a large mixing bowl, combine the 1 box Angel Food Cake Mix, 2 whole Egg Whites, 0.25 cup Vegetable Oil, and 0.25 cup Milk. Use an electric mixer on medium speed for 2 minutes until the batter is smooth and fully incorporated. The batter should be thick but pourable—if it looks too stiff, add 1 tablespoon of milk at a time until it reaches the right consistency.
Pour the batter evenly into an 8-inch round cake pan (or similar size). Smooth the top with a spatula, then bake at 350°F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before removing it from the pan—this prevents crumbling when you slice it later.
Create the Cherry Filling Layer
Spread 1 can Cherry Pie Filling evenly over the cooled cake layer. Use a spatula to press it gently into the cake so it adheres well—this ensures clean slices later. If the filling is too thick, warm it slightly in the microwave for 10-15 seconds to make it easier to spread.
For extra flavor, sprinkle 2 tablespoons Granulated Sugar over the filling before adding the next layer. This adds a subtle sweetness that balances the tartness of the cherries. Set aside while you prepare the whipped cream layers.
Whip the Cream Layers
In a separate bowl, whip the 2 cups Heavy Whipping Cream until it forms soft peaks. Add 1 cup Powdered Sugar and 1 teaspoon Vanilla Extract, then continue whipping until the cream is thick and glossy. This layer should be light enough to spread easily but firm enough to hold its shape when sliced.
Divide the whipped cream into two equal portions. Spread 1 cup over the cherry layer, then sprinkle another 2 tablespoons Granulated Sugar on top. This creates a delicate crunch between layers. Repeat with the second portion of whipped cream to complete the second layer.
Assemble and Chill the Dessert
Place the cake pan with the assembled layers in the refrigerator and chill for at least 4 hours—overnight is even better. This ensures the layers set properly and the flavors meld together. The longer it chills, the cleaner the slices will be when you serve it.
Before serving, dust the top with 1 cup Powdered Sugar using a fine-mesh sieve for a snowy finish. Garnish with 0.5 cup Maraschino Cherries (optional) for a pop of color. Slice into wedges and serve immediately for the best texture—this dessert is best enjoyed fresh from the fridge!
Pro Tips For Making Recipe Using Angel Food Cake Mix And Cherry Pie Filling
- Whip Cream Before Mixing: DESCRIPTION:
- Chill the Cherry Filling: DESCRIPTION:
- Don’t Overmix the Batter: DESCRIPTION:
- Use a Sprinkle of Vanilla: DESCRIPTION:
Regional styles of this dish
Southern Cherry Trifle Twist
In the South, this dessert becomes a cherry trifle with a few regional tweaks. Swap the angel food cake for baked layers of pound cake (like Betty Crocker's classic box mix) and fold in 1 cup of crushed graham crackers between the whipped cream layers.
Top with bourbon-soaked cherries—simmer ½ cup maraschino cherries with 1 tbsp bourbon and 1 tsp brown sugar for 5 minutes—for a boozy Southern flair. Serve with a dollop of homemade whipped cream and a sprinkle of toasted pecans for crunch. 🍒
Midwest Cherry Cream Pie
The Midwest takes this dessert to cream pie level by using vanilla wafers instead of angel food cake. Crush 1 sleeve vanilla wafers and layer them at the bottom of a pie dish, then add the cherry filling and whipped cream layers as directed.
Bake the wafers for 3 minutes at 350°F to crisp them slightly before assembling. Finish with a lattice crust made from the remaining wafers for a bakery-style touch. This version is a hit at state fairs and potlucks across the Midwest. 🥧
Pacific Northwest Berry Swirl
Out West, they swap cherries for mixed berries—fold ½ cup blackberries and ½ cup raspberries into the whipped cream layers for a fruit-forward twist.
Use local honey instead of granulated sugar (about 3 tbsp) to sweeten the whipped cream, and garnish with fresh mint leaves and edible flowers. Serve in individual mason jars for a rustic, Instagram-worthy presentation. This version is perfect for summer BBQs and outdoor gatherings. 🌸
New England Cherry Clafoutis
For a French-inspired twist, New England cooks turn this into a cherry clafoutis by mixing the angel food cake batter with 1 cup cherry pie filling and pouring it over a baked cherry layer. Bake at 375°F for 25 minutes until golden, then chill before slicing.
Dust with powdered sugar and serve with vanilla ice cream for a decadent dessert. This version is a brunch favorite in coastal towns like Maine. 🍰
Texas Cherry Hand Pies
Down in Texas, they skip the layers entirely and turn this into cherry hand pies. Press the angel food cake batter into a 9-inch pie crust, bake, then spread with cherry filling and top with another crust.
Cut into squares or triangles, brush with egg wash, and bake at 375°F for 15 minutes. Serve warm with salted caramel drizzle for a sweet-and-salty kick. These are perfect for picnics and tailgates. 🏈
Nutrition facts
Frequently asked questions
Can I use angel food cake mix from any brand?
Most major brands like Betty Crocker or Duncan Hines work perfectly—just follow their baking instructions for the cake layer. The key is using the boxed mix (not pre-made cake) for best texture. For extra moisture, add 1 extra tablespoon of milk to the batter if your kitchen feels dry.
What if my cherry pie filling is too thick to spread?
Warm the filling in 10-15 second bursts in the microwave until it's spreadable, stirring between each burst. For extra smoothness, strain it through a fine-mesh sieve to remove any lumps. If it's still too thick, mix in 1 teaspoon of milk or water to thin it out.
How do I prevent soggy layers in this no-bake dessert?
Chill the dessert for at least 4 hours (overnight is best) to let the layers set properly. Use powdered sugar between cream layers for a subtle crunch that acts as a barrier. Also, make sure your whipped cream is fully chilled before spreading.
Can I make this dessert ahead of time?
Assemble the dessert up to 2 days in advance and refrigerate. The flavors actually improve overnight. For serving, let it sit at room temperature for 10 minutes before slicing to make clean cuts. Store leftovers covered in the fridge for up to 3 days.
What's the best way to serve this dessert?
Serve slices on chilled plates with a dollop of extra whipped cream and a sprinkle of powdered sugar. For a fancy touch, add a few maraschino cherries on top. This dessert is perfect for summer picnics, potlucks, or as a light after-dinner treat.