angel food cake with cherry pie filling recipe

I would like some suggestions before wasting cake mix and peaches. It's so easy and a quick sugar fix However, the frosting made me think that a little glaze drizzled on top would probably be pretty good! (adsbygoogle = window.adsbygoogle || []).push({}); Also spice cake mix with apple pie filling or yellow cake with peach pie filling. I used flour, brown sugar, butter and finely chopped pecans. (adsbygoogle = window.adsbygoogle || []).push({}); Ingredients need to be used in certain proportions for a recipes to come out successful. I love the idea of a frosting or glaze…yum! No mixing, just Dump it in. (adsbygoogle = window.adsbygoogle || []).push({}); Let me know if you try it! Happy 4th! (adsbygoogle = window.adsbygoogle || []).push({}); (mix eggs, vanilla and cake mix well then add the pie filling. thanks for linking in to Food on Friday. (adsbygoogle = window.adsbygoogle || []).push({}); I added one of the lunchbox cups of pear applesauce because it was a little today to get incorporated. Cool whip is nothing but plastic and chemicals. (adsbygoogle = window.adsbygoogle || []).push({}); dish with cake cubes. (adsbygoogle = window.adsbygoogle || []).push({}); My husband said it was too cakey and needed frosting. Got a similar recipe (crushed pineapple) @ weight watchers. Baking is pretty much an exact science. Mix Angel Food Cake mix and 20 oz. Your hubs may be onto something! Ty…. (adsbygoogle = window.adsbygoogle || []).push({}); x 9-in. Cover and refrigerate for at least 24 hours before serving. I would post a picture but I don’t know how to do so on your site, thanks again! It has never fallen and has always been a huge hit. All the ones I've made end up being about 1 1/2 inches in height maybe? Thanks! I WILL DEFINATLY TRY THIS FOR THANKSGIVING….CAN YOU PLEASE TELL ME HE 2 INGREDIANT FOR THE LEMON RECIPE? Thanks again, (adsbygoogle = window.adsbygoogle || []).push({}); Feel free to post pics on my Facebook page or tag me if you’re on Instagram. Glad it worked for you! hmmm, I've never used a mix that had 2 envelopes, but I would mix the 2 envelopes together and then proceed with the recipe. Equivalent to 2 Cups? I also had to bake it for about 30-35min. So if you ar looking for healthy I wouldn’t use it. After it cooled I put the plastic lid cover on the pan, then a few hours later when we wanted dessert, took off the lid and my cake had fallen some. The mix was to dry, could have been the apple filling I used,. (adsbygoogle = window.adsbygoogle || []).push({}); Thanks for letting me know! Will be trying this soon! I usually put cool whip on top…..can add some pineapple,too. I use two small blocks of wood to rest the handles of my 13×9 pan on, and let cool completely. Did it taste good, even though it didn’t rise?! (adsbygoogle = window.adsbygoogle || []).push({}); Trying to make each day a little bit better. I’m so excited I tried it again with regular angel food cake mix and I cut up the apples as you had suggested, it has a nice rise and it turned out perfectly. 1 ( ) Lite Cherry Pie Filling. Sorry – forgot to add that for the last 20 mins of baking I covered the pans with aluminum foil. I tried it tonight with a yellow cake mix. can of Comstock Cherries into one large mixing bowl. I usually use Lucky Leaf brand or an equivalent and it’s around 21 ounces, depending on brand & flavor. or (2) 9″inch round pans. The apple pie filling was enough to get the right consistenty. Added a little Cool Whip…we thought they were very good! That’s awesome! Have done this with a can of crushed pineapple, but never with pie filling! Spoon 3/4 of the cherry … {No other ingredients}. Refrigerate leftovers. I've only used AFC but I was told recently that other cake mixes can be used as well. Bake for 25-30 minutes. Top with walnuts if desired – making this a THREE ingredient cake . Frost when cooled. PS – it's all about pizza next week. Carefully spread over pie filling; top with whipped topping. And this recipe is pretty versatile…. Pour Contents into 1 13inX9in cake pan. I did grease the 9×13 with butter. Directions: I made the pineapple version this summer, in a cupcake pan.

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