Cherry Angel Food Cake Roll

Tammy T


This is a light, delicious and beautiful dessert. As you can tell I love Angel food cakes because they have less calories, excluding all the goodies I add to them and they are fresh and light. This will make you say, pretty please with a cherry on top!

The picture is from beliefnet, the site i just love!

pinch tips: How to Measure Ingredients






18 ounces angel food cake mix
1 c
maraschino cherry, drained, chopped + a few whole cherries for garnish
1/2 c
sweetened flaked coconut
1 tsp
maraschino cherry juice
2 tubs - 8 oz
each whipped topping, thawed (1/2 of one tub is for garnish)
mint jelly (optional)

Directions Step-By-Step

Preheat oven to 350 degrees. Line two 15 1/2"x10 1/2" x 1" jelly roll pans with parshment paper or foil. Make paper or foil ends longer for easier pull out.

Prepare cake following package directions.

Divide into pans. Spread evenly.

Cut through batter with knife or spatula to remove large air bubbles.
Bake at 350 degrees for 15 minutes or until set.

Invert cakes at once onto towels dusted with powdered sugar. Remove parshment paper or foil carefully. Be careful, cake is hot.
If using a towel, Start at one end and roll up each cake with towel, jelly roll fashion.

**Or if using parshment paper pull out of pan on to a flat surface and roll up in the parshment paper and cool.

Cool completely.
Fold chopped cherries, coconut and cherry juice into one of the 8 oz whipped topping.

Unroll cakes. Spread half of filling over each cake to edges.

Reroll and place seam side down on serving plate.
Spread the half of the other tub of whipped topping over each cake or as much as you like and garnish with whole cherries. (sprinkle with mint jelly - optional) Or sprinkle cakes with powder sugar and set whole cherries along sides.

Refrigerate until ready to serve.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: For Kids
Hashtags: #coconut, #easy, #Fun