Cherry Almond Angel Roll
Delight your taste buds with this elegant Cherry Almond Angel Roll, a heavenly dessert that combines light and fluffy angel food cake with the sweet-tart taste of cherry pie filling and the nutty aroma of almond extract. This show-stopping treat starts with a tender cake base, baked to perfection and rolled into a spiral for a beautiful presentation. Filled with layers of luscious whipped cream and fruity cherry filling, each bite offers a perfect harmony of flavors and textures. Finished with a cloud of whipped cream and a sprinkle of crunchy sliced almonds, this easy-to-make dessert is perfect for holidays, family gatherings, or anytime you need a crowd-pleaser. With just 25 minutes of preparation, this delightful cherry and almond dessert will be the star of your dessert table!
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Recipe Information
Ingredients
- 1 box Angel food cake mix
- 1.25 cups Water
- 0.5 cups Powdered sugar
- 1.5 cups Cherry pie filling
- 0.5 teaspoons Almond extract
- 1 cup Heavy whipping cream
- 2 tablespoons Granulated sugar
- 0.25 cups Sliced almonds
Instructions
Preheat your oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper.
Prepare the angel food cake batter according to the box instructions by combining the mix with 1.25 cups of water. Whisk until light and fluffy.
Spread the batter evenly into the prepared jelly roll pan, making sure to get it into the corners.
Bake for 25-30 minutes or until the cake is golden brown and springs back when gently pressed.
While the cake is baking, dust a clean kitchen towel generously with powdered sugar to prevent sticking.
Once baked, immediately invert the cake onto the prepared towel and carefully remove the parchment paper.
Starting at one of the shorter ends, roll the warm cake up with the towel to create a spiral. Allow it to cool completely on a wire rack.
In a medium bowl, mix the cherry pie filling with the almond extract. Set aside.
In another bowl, whip the heavy cream with the granulated sugar until stiff peaks form. Set this whipped cream aside for assembly.
Carefully unroll the cake once it has cooled. Spread an even layer of the cherry almond filling across the surface, leaving a 1-inch border at the edges.
Add a layer of the whipped cream on top of the cherry filling, reserving some for decoration.
Gently roll the cake back up without the towel, being mindful not to squeeze out the filling.
Place the roll seam-side down on a serving platter and spread the reserved whipped cream across the top.
Sprinkle the sliced almonds over the whipped cream for garnish.
Slice and serve chilled. Enjoy your Cherry Almond Angel Roll!
Nutrition Facts
Calories |
3363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3025 mg | 132% | |
| Total Carbohydrate | 566.7 g | 206% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 442.5 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
