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!

Nutriscore Rating: 50/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper.

Step 2

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.

Step 3

Spread the batter evenly into the prepared jelly roll pan, making sure to get it into the corners.

Step 4

Bake for 25-30 minutes or until the cake is golden brown and springs back when gently pressed.

Step 5

While the cake is baking, dust a clean kitchen towel generously with powdered sugar to prevent sticking.

Step 6

Once baked, immediately invert the cake onto the prepared towel and carefully remove the parchment paper.

Step 7

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.

Step 8

In a medium bowl, mix the cherry pie filling with the almond extract. Set aside.

Step 9

In another bowl, whip the heavy cream with the granulated sugar until stiff peaks form. Set this whipped cream aside for assembly.

Step 10

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.

Step 11

Add a layer of the whipped cream on top of the cherry filling, reserving some for decoration.

Step 12

Gently roll the cake back up without the towel, being mindful not to squeeze out the filling.

Step 13

Place the roll seam-side down on a serving platter and spread the reserved whipped cream across the top.

Step 14

Sprinkle the sliced almonds over the whipped cream for garnish.

Step 15

Slice and serve chilled. Enjoy your Cherry Almond Angel Roll!

Nutrition Facts

Serving size	(1476.1g)

Amount per serving	% Daily Value*
Calories	3362.9

Total Fat 101.4g	0%
Saturated Fat 49.8g	0%
Polyunsaturated Fat 1.0g
Cholesterol 240mg	0%
Sodium 3025.2mg	0%
Total Carbohydrate 566.7g	0%
Dietary Fiber 10.2g	0%
Total Sugars 442.5g
Protein 35.1g	0%

Vitamin D 0IU	0%
Calcium 240.7mg	0%
Iron 8.5mg	0%
Potassium 898.3mg	0%

*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.

Source of Calories

Fat: 27.5%

Protein: 4.2%

Carbs: 68.3%