When it comes to entertaining, I am a firm believer that you don’t have to spend hours over a hot stove to create something that tastes like a masterpiece. This Cherry Angel Food Cake Dessert is the personification of that philosophy. It’s light, airy, and features that perfect balance of tart fruit and silky cream. Whether you call it a “lush,” a “dump cake,” or a “trifle,” one thing is certain: it’s the first dish to disappear at every potluck I host.

Why I Love This Recipe

There are three main reasons this has become a staple in my kitchen. First, it is no-bake, which is a lifesaver during the summer months or when your oven is occupied by a main course. Second, it uses a pre-baked angel food cake, cutting your prep time down to a mere 20 minutes. Finally, the texture is incredible. By folding the cake pieces into a sweetened cream cheese and whipped topping base, you get a cloud-like consistency that is far more sophisticated than the simple ingredients suggest.

It reminds me of the ease of my Easy Ice Cream Sandwich Cake, providing maximum “wow factor” with minimal effort.

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The Ingredients

To make this crowd-pleasing dessert, you will need:

• 12 oz Cream Cheese: Use the block-style, not the spreadable tub variety.
• ¾ cup Powdered Sugar: Sifted to ensure a smooth, grit-free filling.
• ⅓ cup Whole Milk: Adds a touch of richness to the cream base.
• ½ tsp Vanilla Extract: A high-quality extract makes a world of difference.
• 8 oz Whipped Topping: Thawed (like Cool Whip).
• 1 Pre-baked Angel Food Cake: Torn into ¾ to 1-inch bite-sized pieces.
• 2 cans (21 oz each) Cherry Pie Filling: Look for “extra fruit” varieties for the best results.

Swaps and Notes

• The Fruit: While cherry is classic, you can easily swap the topping for blueberry, strawberry, or even a lemon curd.
• The Cake: If you can’t find angel food cake, a pound cake works well, though it will result in a much denser, richer dessert.
• Dairy-Free: You can utilize dairy-free cream cheese and a coconut-based whipped topping if you have guests with dietary restrictions.

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Step-by-Step Instructions

1. Whip the Base: In a large mixing bowl, beat the room-temperature cream cheese for 1–2 minutes. You want it light and completely smooth before adding anything else.
2. Sweeten It: Add the sifted powdered sugar and beat until fully incorporated and creamy.
3. Make It Creamy: Slowly mix in the milk and vanilla extract. Beat until the mixture is fluffy and silky. Be sure to scrape down the sides of the bowl to catch any stray cream cheese lumps.
4. Fold Gently: Using a spatula, gently fold in the thawed whipped topping. You want to maintain the airiness, so avoid over-mixing; stop when there are no more white streaks.
5. Add the Cake: Carefully fold in your angel food cake pieces. The goal is to coat the cake without crushing it into a paste.
6. Layer It Up: Transfer the mixture into a 9×13-inch baking dish, spreading it into an even layer.
7. Top with Cherries: Spoon both cans of cherry pie filling over the top. Use the back of a spoon to spread the cherries to the very edges.
8. Chill & Set: Place the dish in the refrigerator for at least 30 minutes. This allows the flavors to meld and the cream base to firm up.

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Tips for Success

• Room Temp is Key: I cannot stress this enough—your cream cheese must be at room temperature. Cold cream cheese will result in tiny white lumps that are impossible to beat out later.
• Sift the Sugar: Powdered sugar often has small clumps; sifting ensures your “cloud” is actually smooth.
• Don’t Over-mix the Cake: Angel food cake is mostly air. If you stir too vigorously in step 5, the cake will collapse, and the dessert will lose its signature bounce.

Serving Suggestions and Pairings

This dessert is quite sweet, so I love pairing it with something slightly salty or a strong cup of coffee. If you are setting up a full dessert spread, this looks beautiful next to a tray of Cake Mix Cookies.

For a complete party menu, I recommend starting with savory finger foods like Easy Cheesy Chicken Sliders to balance the sweetness of the cherry topping.

Nutritional Information (Per Serving)

Estimate based on 12 servings

• Calories: 310 kcal
• Fat: 14g
• Carbohydrates: 42g
• Sugar: 31g
• Protein: 4g

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Storage and Leftover Tips

• Refrigeration: This must stay refrigerated. It will keep well for up to 2 days.
• The “Soggy” Factor: After about 48 hours, the angel food cake will begin to absorb too much moisture from the cream and fruit, becoming a bit soft. It’s still delicious, but the texture is best within the first 24 hours.
• Freezing: I do not recommend freezing this dish, as the cream cheese and whipped topping mixture may break or become grainy upon thawing.

More Recipes You Will Love

If you enjoyed the easy, no-bake nature of this recipe, you have to try these other fan favorites from the blog:

• Big Family Banana Pudding – Another classic layered favorite.
• No-Bake Oreo Cream Pie – For the chocolate lovers in the room.
• Unicorn Poke Cake – A colorful, fun twist on the traditional poke cake.

Final Thoughts

This Cherry Angel Food Cake Dessert is proof that simple ingredients can produce extraordinary results. It’s bright, refreshing, and always a crowd favorite. If you make this for your next family gathering, please leave a comment below and let me know how it turned out! Be sure to follow ChefManiac for more easy, delicious recipes that make you look like a pro.