Instructions:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the angel food cake mix and cherry pie filling. Stir gently until fully incorporated. Do not add any water, eggs, or oil.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 30–35 minutes, or until the top is golden and the cake springs back when lightly touched.
Remove from the oven and allow the cake to cool completely.
Spread the whipped topping evenly over the cooled cake.
Refrigerate for at least 1 hour before serving for the best texture.
ADVERTISEMENT
