Recipe
Dessert
Cherry Angel Delight
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (10 oz) jar Hy-Vee red maraschino cherries, drained and sliced | ||
| 1 (16 oz) pkg Hy-Vee angel food cake mix (plus ingredients as noted on package) | ||
| 1 (8 oz) container Hy-Vee light whipped topping, thawed | ||
| ½ c. Hy-Vee flake coconut |
Directions
- Move oven rack to lowest position. Preheat oven to 375 degrees.
- Place sliced maraschino cherries in the bottom of an ungreased 10-inch tube pan.
- Mix angel food cake according to package directions.
- Pour cake batter over top of sliced cherries.
- Bake 35 to 40 minutes or until cake top springs back after touching lightly with finger.
- Cool the cake by turning pan upside down. Hang on bottle or funnel to allow circulation of air under cake.
- Loosen cake from tube and sides of pan using a knife or spatula with up-and-down strokes. Gently remove cake from pan onto a serving plate.
- Spread whipped topping evenly around sides and top of cake. Sprinkle with coconut.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 20mg
- Sodium: 230mg
- Total Carbohydrates: 45g
- Protein: 4g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 0%
0%
Calcium 20%