Prep Time 20m
Cook Time 25m
Ready Time 150m
Yield 12 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1 (16 oz.) package Pillsbury™ Angel Food Premium Cake Mix
  • 1 1/4 cups water
  • 2 tablespoons powdered sugar
  • 1 (21 oz.) can cherry pie filling
  • 1/4 teaspoon almond extract
  • 1 cup frozen whipped topping, thawed
  • 1/2 cup Pillsbury™ Creamy Supreme® Chocolate Fudge Flavored Frosting
  • 1/4 cup sliced almonds, toasted
Preparation Directions
  • Step 1Heat oven to 350°F. Line bottom of 15 x 10 x 1-inch baking pan with foil, shaping so that foil around edges of pan stands upright, 2 inches high. (Foil will help prevent batter from running over during baking.) Coat foil lightly with no-stick cooking spray.
  • Step 2Prepare cake batter according to package directions using water. Spread batter evenly in prepared pan. Bake at 17 to 22 minutes or until golden brown and surface appears dry.
  • Step 3Place clean lint-free towel on work surface. Sprinkle evenly with powdered sugar. Loosen edges of hot cake; immediately invert onto prepared towel. Remove pan and foil. Starting at a long edge, roll up cake in towel; cool completely on wire rack, about 1 hour.
  • Step 4Combine cherry filling and almond extract in a small bowl. Carefully unroll cooled cake. Spoon cherry mixture evenly over cake; spread evenly. Re-roll cake loosely (do not roll towel into cake). Use towel to lift cake roll onto serving platter.
  • Step 5Whisk whipped topping and frosting in medium bowl until smooth. Spoon on top of cake. Sprinkle with almonds. Store loosely covered in refrigerator.
  • TipHigh Altitude: Add 2 tablespoons flour to dry cake mix; increase water to 1 1/2 cups. Place 3 cups batter in 9 x 5-inch loaf pan coated with cooking spray; bake at 375°F. for 20 to 30 minutes. Reserve this cake for another use. Spread remaining batter in prepared 15 x 10 x 1-inch baking pan, as described above. Bake at 375°F. for 14 to 19 minutes.
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