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Blueberry Angel Food Cake Dessert Recipe (2 ingredients!)

January 2, 2010 By Heidi 157 Comments

I may get paid for ads or purchases made through links in this post.

Get ready to indulge with oodles and oodles of fluffy blueberry bliss. This gooey Blueberry Angel Food Cake is ridiculously simple to make, and oh-SO delicious!

Be sure to give this tropical Pineapple Angel Food Cake and this sweet Strawberry Angel Food Cake a try, too!

Blueberry Angel Food Cake Recipe Easy

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Blueberry Angel Food Cake Dessert Recipe

A blueberry party is about to break out.

The cause for celebration?

A wild blueberry temptation is getting ready to make a grand entrance!

And believe me… the allure is real!

Kimberly writes: “One of our favorites! Quick, Simple and Delicious."

You’ll find yourself magnetically attracted to the beguiling charm of this tempting blueberry creation.

So soft, so fluffy… and so terrifically blueberry!

And with so many swell blueberries to tempt every last one of your taste buds.

This is a dessert sensation you need to experience for yourself!

Especially considering just how crazy easy it is to prepare.

Trust me, making your blueberry cake using just blueberry pie filling and a box of angel food cake… this is the brilliant baking shortcut you’ve been looking for!

So do yourself a huge favor and make this blueberry cake part of your life.

With this dessert… baking has never been easier!

Related: How To Buy Cheap Food at Sam’s Club

Blueberry Angel Food Dump Cake

Blueberry Angel Food Cake Ingredients

You’ll just need 2 simple ingredients to make the BEST blueberry delight with angel food cake!

Check your cupboards, peek in your pantry, or add the following to your next grocery list to make sure you’ve got everything on hand…

  • Angel Food Cake Mix
  • Blueberry Pie Filling

As far as angel food cake goes, make sure you use a ‘just add water’ variety.

Be sure to have some cool whip or whip cream on hand for topping, too. That will take your angel food berry dessert to the next level!

See… I told you this was going to be EASY!!

Related: 3 Ingredient Dessert Recipes (55 Easy Temptations)

Blueberry Angel Food Dump Cake Recipe

How Do You Make Angel Food Cake Taste Better?

I love to top this 2 ingredient Blueberry Angel Food Cake with whipped cream.

Whipped cream is such an easy upgrade and it’s oh so dreamy when paired with this blueberries and angel food cake dessert!

You could also top this with some fresh blueberries or serve with some vanilla ice cream on the side.

Is This Blueberry Angel Food Cake The Same As Regular Angel Food Cake?

Now because of the weight of the blueberries, this blueberry cake won’t be as light and airy as a traditional angel food cake… but let me tell you, it tastes amazing!

It puffs up while baking, and then will fall as it cools. Simply top with whip cream, and you’re about to experience total blueberry bliss!

Can You Bake Angel Food Cake In A 9×13 Pan?

Yes, I use my regular 9×13 ceramic casserole baking dish to prepare all of my 2 ingredient angel food cake and pie filling recipes… and they turn out great!

Just make sure you DON’T grease your pan.

Blueberry Angel Food Cake Recipe Easy

How To Make Blueberry Angel Food Cake

Trust me… preparing this 2 ingredient angel food cake recipe with blueberries is going to be SO easy!

Here’s what you’ll do…

1. Start by stirring the powdered Angel Food Cake Mix with Blueberry Pie Filling.

2. Then bake your Blueberry Angel Cake in a 9×13 ungreased ceramic baking dish.

3. When it’s done baking, top it with some dreamy Whip Cream & ENJOY!

That’s it. So easy!

Scroll down for the printable recipe card with detailed, step-by-step instructions.

Blueberry Angel Food Cake Dessert Easy

How to Make Blueberry Angel Food Cupcakes

Would you prefer your blueberry angel food in the form of cupcakes?

Did you know you can use the same 2 ingredients to make tasty little cupcakes, too?  It’s SO easy!

Here’s what you’ll do…

1. Instead of using a 9×13 dish, you’ll simply spoon the batter into cupcake liners (3/4 full) in a cupcake pan.

2. Bake for 20 minutes (or until done), then sprinkle with powdered sugar, and ENJOY!

Jean writes: “Sooo good…. So far I have made strawberry, cherry, blueberry and lemon cupcakes.”

Gooey Blueberry Angel Food Cake Reviews

What Your Frugal Friends Are Saying About This Gooey Blueberry Angel Food Cake with Cake Mix…

Sue writes: “This was too easy and too delicious. Whipped cream is the best topping.”

Sherry writes: “Very easy and delicious! It tastes like a blueberry muffin!”

Denise writes: “This was quick easy and delicious.”

Kimberly writes: “One of our favorites! Quick, Simple and Delicious. It feels like a “skinny” dessert but tastes sinful.”

Dina writes: “This was definitely ooey gooey! I did enjoy the berry cake.  It was very tasty, moist and airy!  Two ingredient recipes are so much fun and easy to make!  And I didn’t feel guilty for eating it.”

Abbey writes: “Very good! Will definitely make again”

Jessica writes: “Very easy! My family likes it with strawberry pie filling and vanilla whipped topping!”

Jan writes: “Delicious! Sooooo easy and yummy.”

Sarah writes: “This is really good. I’ve used different fruit and it’s really good. It’s perfect for a summer time bbq dessert.”

Robyn writes: “Made this with cherry pie filling…. was sooo good!!”

Sandra writes: “I used cherry…. and I could have eaten the whole cake in one sitting it was so good!! My husband said the same thing!! Will be definitely doing this again!!!”

Tonya writes: “‘I’ve mixed this up with multiple fruits and it’s loved by my family every time.  Can’t get any easier than this.”

Blueberry Angel Food Cake Mix Recipe


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Blueberry Angel Food Cake Mix Recipe
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Blueberry Angel Food Cake Dessert Recipe (2 ingredients)

Get ready to indulge with oodles and oodles of fluffy blueberry bliss. This gooey Blueberry Angel Food Cake is ridiculously simple to make, and oh-SO delicious!
Prep Time5 minutes mins
Cook Time28 minutes mins
Total Time33 minutes mins
Servings: 12
Author: The Frugal Girls

Ingredients

  • 16 ounce Betty Crocker Angel Food Cake Mix box (make sure to use the 'just add water' variety)
  • 21 ounces Blueberry Pie Filling can
  • Optional: Cool Whip for Topping

Instructions

  • Gather your ingredients.
  • Preheat oven to 350 degrees.
  • Mix powder cake mix and pie filling together.
    Blueberry Angel Food Dump Cake Recipe
  • Pour mixture into 9×13 ungreased ceramic baking dish. (Do NOT grease pan)
    Blueberry Angel Food Cake Recipe Easy
  • Bake for for 28 – 33 minutes, or until golden brown on top.
    Blueberry Angel Food Cake Dessert Easy
  • After baking, it is completely normal for your cake to fall in the middle as it cools.
  • Optional: To avoid the cake falling a bit in the middle as it cools, you can immediately turn upside down to cool... I used some handy dandy loaf pans as support. 😉
  • This blueberry angel food dump cake will be a dense and delicious treat... perfect topped with whip cream!
    Blueberry Angel Food Cake Mix Recipe
  • Cupcake Instructions: If making cupcakes, line muffin tins with cupcake liners, fill 3/4 of the way full of batter, bake for 20 minutes, or until done. Then sprinkle with powdered sugar, or top with whip cream. (makes about 30 cupcakes)

Notes

  • It's common for the cake to fall in the middle a bit after cooking... and that's okay ~ it won't be the consistency of your traditional angel food cake, but it WILL be a gooey blueberry tasty treat!
  • For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
  • Follow The Frugal Girls on Pinterest for more Easy Recipes!
Course: Dessert
Cuisine: American

Fabulous Fruity Desserts Made Easy

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I’ve got more delicious Dessert Recipes and some totally outrageous Blueberry Recipes I know you’re going to LOVE!

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Just dump it in… and walk away!!

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This Strawberry Dump Cake Recipe is crazy delicious, and couldn’t be easier… just 3 ingredients!!

Easy Strawberry Angel Food Cake

This dessert won’t be as light and airy as a traditional angel food cake… but let me tell you, this lush dessert is pure strawberry heaven with each bite!

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Skip all the effort and keep it simple with this easy and delicious 2 Ingredient Strawberry Angel Food Cupcakes Recipe!

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Prepare yourself for a 3 ingredient apple cinnamon temptation that is crazy easy to make!

Apple Angel Food Dump Cake Recipe Easy

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Angel food pumpkin dump cake is pure genius.  Talk about the ultimate Fall dessert!

Pumpkin Angel Food Cake Recipe Easy

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Make dessert delicious and easy tonight with this 2 ingredient Pineapple Angel Food Cake!

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Infuse some tropical pineapple flavor into your day with this yummy Pineapple Angel Food Cupcakes Recipe!

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This dreamy Lemon Mug Cake using cake mix is the perfect single serve dessert, making portion control a cinch.

Easy Lemon Blueberry Dump Cake

The delicious blend of Lemon and Blueberry is lip-smackin’ good and this dump cake truly couldn’t get much easier!  Go grab your Crock Pot and let’s get started!

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It’s blueberry cream cheese decadence to the max!  So simple and SO delicious!  Ready for the recipe?

Blueberry Cream Cheese Pie Recipe

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Making this easy pie from scratch is so much easier when you use my secret ingredient!

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Serve this Monkey Bread for Brunch or Dessert, and watch your family and friends go crazy over it!

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Go on and have your dessert… you’ll LOVE these easy and ridiculously delicious desserts!

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So have you tried making this gooey Blueberry Angel Food Cake dessert recipe yet?

Leave a comment and share…

Blueberry Angel Food Cake Dessert Recipe Easy

Blueberry Angel Food Cake Dessert Recipe Easy

Filed Under: Dessert Recipes, Recipes Tagged With: Angel Food, Blueberry, Cakes

Comments

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    • Monica says

      December 13, 2018 at 7:42 am

      Can you make this days in advance?

      Reply
      • Heidi says

        December 13, 2018 at 9:14 am

        Hi Monica ~ this does not work well to make in advance. It is best served right away after it finishes baking. 🙂

        Reply
    • Colleen says

      December 10, 2018 at 9:31 am

      Two ingredients?! My husband is always telling me I like to over complicate things, but I really do like simple recipes too. This looks so easy an tasty. I’ll have to give it a try 🙂

      Reply
      • Heidi says

        December 10, 2018 at 9:32 am

        Hope you love it, Colleen! 🙂

        Reply
    • laura says

      September 28, 2016 at 5:28 pm

      Can anyone tell me how to store to serve the next day?
      does it taste the same, or is this recipe better served the same day?

      Reply
      • Heidi says

        September 28, 2016 at 8:09 pm

        Hi Laura ~ it’s honestly best served right away. Enjoy! 🙂

        Reply
    • Esther says

      January 24, 2016 at 1:09 am

      Apart from the angel cake recipes some of you have commented that you can use just a regular cake mix with a can of pie filling. Is that a mix that calls for eggs oil and water? If so do you leave all of that out and use just the 2 ingredients?

      Reply
      • Crecia says

        April 10, 2016 at 8:30 am

        Can you use canned blueberries instead of the canned pineapple?? Not pie filling?

        Reply
      • Jackie says

        February 25, 2019 at 1:34 pm

        I plan on baking this dessert but do you leave out the water in this recipe?

        Reply
        • Heidi says

          February 25, 2019 at 3:46 pm

          Hi Jackie… correct ~ you will use NO water, just the cake mix powder and pie filling. Hope that helps! 🙂

          Reply
    • Kathy Holleman says

      September 17, 2015 at 2:16 pm

      I made this with a Key Lime pie filling and it was delicious! It was so light a fresh tasting. The Key lime has more in the can so I didn’t add it all. I am trying the blueberry tonight for a reunion on Saturday!

      Reply
    • Allison says

      June 16, 2015 at 4:21 pm

      I just made it with strawberry pie filling and it is AMAZING!!

      Reply
      • Nancy Harn says

        June 21, 2015 at 10:48 pm

        Does anyone know if you can use a sugar free angel food mix? I believe Betty Crocker makes one of these also

        Reply
    • Get Happy says

      May 10, 2015 at 4:32 am

      We jazzed up the pineapple version with first layering low-fat Coolwhip then add drained Mandarin orange slices. Optionally, centering a Maraschino cherry per square is a nice presentation touch, too.

      We have further discovered that 18 hours of refrigeration works great for the berry version as it ‘pudding-a-fies’ and creates a nice stand-up dessert making it more capable of additional toppings .Unless you wish to enjoy a scoop of ice cream along side of a warm square, long cooling periods work best. Just transfer to your cookie sheet or presentation plate/container after a 2-hour rest before beginning the refrigeration process. Refrigerating in the 9″ x 13″ is a mistake you’ll wish to avoid.

      Reply
    • cherylene says

      March 25, 2015 at 6:31 pm

      This was a hit! I had to bake it about 47 minutes in a bundt cake pan and I turned it over after to keep it from sinking. But it looked beautiful and tasted good. Everyone loved it and had two pieces each so there was none left after one serving.

      Reply
    • mj roper says

      January 28, 2015 at 1:49 pm

      If you live at a high altitude (7000+) do you add the 1/3 cup of cornstarch to the angel food mix?

      Reply
    • Beth says

      October 12, 2014 at 6:30 am

      I tried 1 can of pumpkin and a spice cake mix it’s awesome.

      Reply
      • Heidi says

        October 16, 2014 at 9:21 pm

        Ooh ~ that sounds amazing, Beth… I can’t wait to give it a try!

        Reply
    • Rose says

      September 9, 2014 at 6:43 pm

      Can’t believe something so easy can be so GOOOOD!
      I used blueberry pie filling in a bundt pan for 45 min.
      I can’t wait to try this with other pie fillings!!!!!
      Thank You, Thank You, Thank YOU for sharing with wonderful recipe!

      Reply
      • Heidi says

        September 9, 2014 at 11:22 pm

        You’re very welcome, Rose… so glad you liked it! 😉

        Reply
    • Liz says

      September 8, 2014 at 2:17 pm

      Can you use pumpkin pie filling??

      Reply
    • Hieneken says

      July 12, 2014 at 2:39 pm

      I just made it with strawberry pie filling, I loved it omg it was soooooooo good! I’ll make it again, thanks for sharing!!!! 😋

      Reply
    • Susan says

      July 1, 2014 at 12:39 am

      I love this recipe! It’s so easy and there are endless ways to customize it. I’ve made this twice so far and both times it came out great. The first time I made it with blueberry pie filling and frosted it with about half a tub of Betty Crocker Whipped Cream frosting. I saved back some of the blueberry pie filling (1/4 cup) and mixed it into the frosting. It was delicious.

      The second time I made it with cherry pie filling. I tasted the batter before baking, and it seemed a little too tart, so I added 1/2 cup of confectioner’s sugar to it. That was just what it needed! Again I frosted it with the Whipped Cream frosting with some of the cherry pie filling mixed in. It would also be really good unfrosted and served with ice cream. If you add confectioner’s sugar, it bakes a little faster.

      Technically, neither of these are two ingredient recipes, but they are still very simple. By the way, I used a 9×13 nonstick pan and had no problems.

      Reply
    • Ardyce Wiemers says

      June 30, 2014 at 8:16 pm

      I make this with Lemon pie filling and Angel food cake (one box). I bake it in a jelly roll pan and it comes out like Lemon Bars. I dust them with powdered sugar. I have taken them to bake sales and they go over well. I tried this with Cherry pie filling and it did not turn out like bars.not pretty..but still good spooned into the dish with topping.
      Don’t expect it to turn out like cake…if you bake it in a cake pan, it is more like moist Dump Cake..Not a light, fluffy cake.
      If you just want a flavored Angel Food cake, there are lots of recipes using Jello. They are pretty and tasty, too.

      Reply
    • Barry says

      May 13, 2014 at 11:21 am

      I have made this with both the crushed pineapple and with blueberry pie filling to rave reviews!!! Just took one out of the oven that I used Comstock Lemon Creme pie filling. It did not rise like the others but sure looks good. Cooling now so we can have it for dessert tonight. I use only my UNGREASED Pyrex 9×13 and it works great!

      Reply
    • Mary Frounfelter says

      April 16, 2014 at 1:46 pm

      Made this by using a 1 step cake mix. Added only 1 can of undrained crushed pineapple. With mixer beat altogether as directed on cake mix.(DO NOT ADD THE WATER CALLED FOR IN THE RECIPE). bAKE AS DIRECTED IN ANGEL FOOD CAKE PAN. Turn upside down on top of a bottle and let cool compleyely. This has won many hearts. Enjoy~~~~~

      Reply
    • Annette says

      March 30, 2014 at 7:27 pm

      I used 2 cans of pears, poured some melted butter over the top and added chopped walnuts…..it was yummy!

      Reply
    • Deanna Loewen says

      March 5, 2014 at 10:24 pm

      I just made this with just the pineapple with the juice and the pkg. of Betty Crocker angel food mix and it was awesome. Rose to the top of the 9×13 pan exactly. Company loved it and for some topped with real whipped cream and for those with intolerance to that used Cool Whip.
      Also, put some chopped walnut pieces on top for garnish.
      Trying crushed peaches next time!!
      So easy and light and few calories, if any except for the topping.

      Reply
    • Wendy McInteer says

      November 7, 2013 at 6:14 pm

      Made this tonight with crushed pineapple. Awesome! Thanks for the tip on turning it over. I put a cookie sheet on top, turned it over, allowed it to cool and it came out perfect!

      Reply
    • British American says

      August 17, 2013 at 11:51 am

      I made this on Tuesday because we were having people over. My husband liked it so much that he wants it again for his birthday cake this weekend. I made it with blackberry initially, but the seeds were bothersome when you ate it. So today I’m making it with cherry instead.

      Reply
    • christine neeley says

      May 16, 2013 at 11:12 am

      I tried 8 oz of soft cream cheese, 1/4 cup of sugar, a splash of vanilla, and lemon pie filling. came out delicious. cooked it abt 28 mins

      Reply
    • Kari says

      May 8, 2013 at 12:36 pm

      I made this but with strawberry pie filling. It was sooo good! Like jello cake but with bits of strawberries in it. 🙂

      Reply
    • KayleneP says

      April 29, 2013 at 2:17 am

      I love a dessert recipe that is quick and easy to make. Will definitely be giving this a try soon!

      Reply
    • cheryl says

      April 20, 2013 at 10:04 am

      this is great,try the chocolate cake with the cherry pie filling. It is really great.

      Reply
    • Monica Matthews, http://how2winscholarships.com says

      April 13, 2013 at 12:00 pm

      Another easy one is a box of devil’s food cake mix and one can of pumpkin. Mix the two and scoop into muffin pans. I put 3 chocolate chips on top of each one. My kids LOVE these. 🙂

      Reply
    • Connie says

      April 3, 2013 at 11:54 am

      I made this last night and it was AMAZING!! BUT I had left overs so I just covered it and this morning I looked at it and it was just a big gooey mess. Is it not supposed to be edible the next day?

      Reply
    • Deborah Crawford says

      March 22, 2013 at 10:12 pm

      You should also try a small can of pumpkin puree and a box of spice cake mix . Just mix together and bake as a cake or muffins. Sooo good!
      Also drain a can of black beans and rinse. Puree in a food processor and add a package of brownie mix and bake. You will never know there are black beans in the brownies and they will be moist and delicious!

      Reply
    • Amy says

      March 10, 2013 at 2:37 pm

      I have made this a couple times using different pie filling flavors. I love this recipe because it’s an easy go-to dessert to bring to get-togethers and functions. Although when everyone hears how easy it is they almost seem disappointed 🙂 So easy yet sooo good!

      Reply
    • Liz Bucceri says

      March 6, 2013 at 4:35 pm

      This is very good an so easy.I picked up the Duncan Hines thinking that was the brand I had forgotten my phone so I couldn’t look at the page…But it still turned out good . I think the pan you use makes the difference . I used a 9×13 calphalon pan so it cooked even all over and looked lovely. I made the blueberry. I will make this again but I think next time I will try apple…thanks

      Reply
    • Andrea F says

      February 1, 2013 at 4:02 pm

      Also making this as I type. I used canned pumpkin, yellow cake mix, pumpkin pie spice and cinnamon. Said a prayer before popping it into the oven in hopes it will taste delish

      Reply
    • Marsha says

      January 7, 2013 at 7:06 am

      I made this over the weekend and both my husband and I loved it. Super easy and very good.

      Reply
    • Amber says

      November 19, 2012 at 4:26 pm

      My angel food cake mix came with cake mix and an egg mix. I didn’t mix in the egg part b/c you said 2 ingredients…angel food cake mix only… Well see how it comes out…

      Reply
      • Heidi says

        January 4, 2013 at 11:42 am

        Hi Amber ~ I only use the Betty Crocker brand. Do NOT use brands that have 2 mixes, like a cake mix and an egg mix… you’ll end up with the wrong consistency. Hope that helps!

        Reply
    • Jill Pounds says

      October 1, 2012 at 9:40 am

      I’m making this yummy recipe right now. The box I have has 2 mixes in it..1) angel food cake flour mixture 2) egg white mixture.Which do I add with my pie filling?
      Thanks so much!

      Reply
      • Heidi says

        January 4, 2013 at 11:41 am

        Hi Jill ~ I only use the Betty Crocker brand. Do NOT use brands that have 2 mixes, like a cake mix and an egg mix… you’ll end up with the wrong consistency. Hope that helps!

        Reply
    • Angie Rodriguez says

      September 30, 2012 at 4:05 pm

      I just pulled mine out of the oven, it WAS beautiful! As soon as I flipped it over to cool the center fell out. 🙁 Any ideas as to what happened? We are still planning on having it for dessert tonight! Thank you!!

      Reply
      • Angie Rodriguez says

        September 30, 2012 at 7:20 pm

        It looks like it was still a bit wet on top. The rest was delicious, will be making again soon!!! Will cook a little longer.

        Reply
    • Angela Ourth says

      September 15, 2012 at 6:16 am

      This is in the oven as I type. What a PERFECT “final BBQ of the summer” dessert. Can’t wait I try it. It will be the perfect social committee dessert at school this year, too. THANK YOU!

      Reply
    • KC says

      September 13, 2012 at 2:01 pm

      I wonder about canned pumpkin? Hmmm

      Reply
    • Debbie Parker says

      September 11, 2012 at 10:39 am

      I have done this with crushed pineapple. My husband is diabetic and this is a perfect dessert for him.

      Reply
    • Marcia says

      September 11, 2012 at 7:32 am

      I used crushed pineapple and it is delicious too.

      Reply
    • Amy Smedley says

      September 11, 2012 at 7:23 am

      Make sure that the cake mix is NOT the 2 step kind. It messes up the recipe. I make this a lot and everyone enjoys it. I make a less calorie one by using less sugar varieties of pie filling.

      Reply
    • Jean Moore says

      August 27, 2012 at 1:06 pm

      I got the stuff to make peach, can’t wait to do it today! YUMMMY

      Reply
    • colleen says

      August 21, 2012 at 12:19 pm

      I made one with the angel food cake mix 1cup of pumpkin 1 c of water was to die for.. I used the same spices as for pumpkin pie\

      Reply
      • Amy Smedley says

        September 11, 2012 at 7:25 am

        I think I’ll try that now that cooler weather is coming.

        Reply
    • Jenny says

      August 6, 2012 at 5:14 pm

      Made this with strawberry filling with a cream cheese frosting on top. Everyone said it tasted like strawberry cheesecake 🙂 Can’t wait to try the other flavours!

      Reply
    • Vivian Neace Gordon says

      August 5, 2012 at 3:10 pm

      I baked the blueberry yesterday!! It was a hit in my household, not even a crumb left 🙂

      Reply
    • Tracey says

      July 30, 2012 at 8:03 am

      Great recipe! Love it! Super moist…thanks for sharing:)

      Reply
    • Terri says

      July 19, 2012 at 9:02 pm

      I made this recipe with Strawberry pie filling. Served with cool whip. OH, SO GOOD!!! I was told years ago that you should always mix an Angel Food Cake in a glass or metal mixing bowl NEVER plastic and never use a plastic spoon when stirring. As kids we were never to run in the house or slam the doors when Mom was making an angel food cake. She said that it would fall in the middle. I turned my cake upside down until it cooled. I used a glass 13 x 9 inch baking dish so the handles rested on some jellyroll pans to keep the cake from touching the table. Maybe these hints will help someone … this is a very simple cake. Only 2 ingredients but so good!!!

      Reply
      • Jean Moore says

        August 27, 2012 at 1:08 pm

        BUT fully mix the dry ingredients together and then add the filling.

        Reply
    • Jaslynn says

      July 16, 2012 at 6:57 pm

      Ok so, I have never in my life heard of a “Just add Water” cake mix, but apparently thats what I grabbed. It was HEB brand Angel food cake & thats ALL they had, I opened the box jus now to make this, & the cake comes w/2 pkgs, one labeled “egg white mix” & the other labeled “cake flour mix” so… Im assuming I jus skip the egg whites & only use the cake flour mix as if it were jus a reg box cake mix. Or WOULD i need to add them both, jus dry & not add the water to the “egg white mix” …..SOMEONE PLEASE HELP!!! My hubby’s sweet tooth is flaring up & this was our plan for tonight. But i have been sitting here for 20 mins tryna decide wht to do about there being 2 dry packets in the box…

      Reply
      • Jean Moore says

        August 27, 2012 at 1:07 pm

        mix it all together, that’s the intention.

        Reply
      • Nichole says

        September 11, 2012 at 3:16 pm

        This is the type I got too and only used the cake package and mine is flat and doesn’t look like the picture at all. Next time I’m gonna use the egg white package too.

        Reply
      • Heidi says

        January 4, 2013 at 11:39 am

        Hi Jaslynn ~ I only use the Betty Crocker brand. Do NOT use brands that have 2 mixes, like a cake mix and an egg mix… you’ll end up with the wrong consistency. Hope that helps!

        Reply
    • Megan says

      July 15, 2012 at 4:11 pm

      I want to try this in cupcake form….any suggestions on temp and time?

      Reply
    • Barbara Mann says

      July 14, 2012 at 11:49 am

      Has anyone made this into muffins if so temp and time

      Reply
    • Becky Taylor says

      July 14, 2012 at 9:33 am

      I just mixed this up and put it in the oven about 5 minutes ago. It is the purple-est cake I have ever seen!! I want to do one with strawberry filling and have a pink cake for my granddaughter! Then I want to try next, the pineapple, then apple filling. This is just the neatest recipe I have ever seen. Can’t wait for the first bite and we don’t even have whipped cream, but I can bet it is plenty sweet enough.
      I just love this site and want to say thank you for it!

      Reply
    • Atina Kelley says

      July 12, 2012 at 3:51 pm

      we made this is was done at 33 minutes. but i do think i needed to put some grease in the bottom but turned out great. will make again 🙂

      Reply
    • Atina Kelley says

      July 12, 2012 at 3:07 pm

      We are making this right now but we made it with cherry filling instead. cant wait to try this looks so yummy

      Reply
      • Brenda Freeman says

        July 20, 2017 at 8:58 am

        Im about to do this with cherries also I want to add cherry pie filling I too should I do that after baking and or do you think that would be to much

        Reply
    • patti says

      July 9, 2012 at 11:56 am

      question: it’s blueberry/strawberry season where I live. Any idea how I could make this using fresh berries instead of canned with all the added sugar/syrup?

      Reply
    • Megan says

      July 4, 2012 at 5:35 pm

      Made tonight and it was delish!! Mixed the 2 ingredients together, put into a metal 9×13 pan and cooked for 45mins at 350. The cake was perfectly cooked through and no over spill in the oven. Also, I flipped the pan on a cooling rack immediately from the oven so it could cool and not fall in the middle. Will definitely be making it again!!

      Reply
    • Lisa says

      July 3, 2012 at 8:41 pm

      Does anyone know how many weight watchers points this is?

      Reply
      • CINDY says

        September 27, 2012 at 9:45 pm

        some one posted earlier that using crushed pineapple it’s 0 points per serving…it would be more if you ate more than one, though…i would like to know if using the other canned pie filling has more points….i bet that it does!

        Reply
        • Mikki says

          December 13, 2012 at 9:11 pm

          It would be 4 points instead of 5 if you used pineapple instead of pie filling. The recipe isn’t be 0 points, sadly. But even 5 points per serving is great for a dessert. 🙂

          Reply
    • Cat says

      June 28, 2012 at 9:38 am

      Made this 2 nights ago. Wonderful fluffy easy yummy dessert! So simple I love it!

      Reply
      • Heidi says

        June 28, 2012 at 9:42 am

        So glad you like it, Cat! 😉

        ~ Heidi

        Reply
    • Barbara says

      June 2, 2012 at 11:39 am

      I made this last night as an “experiment” using no sugar added cherry pie filling. I was very skeptical, based on the simplicity of it. It was delicious! We topped our individual pieces with Cool Whip. My husband at almost half the pan by himself…all but my one piece, lol. I have another in the oven right now, for a BBQ this afternoon. Now that I know it’s good…lol. I am going to spread cool whip over this one once we are at the BBQ. It did sink some…I was afraid to do as a reviewer did and turn it upside down…just pictured cake everywhere…lol.

      Reply
    • Vicki Milam says

      June 1, 2012 at 7:09 pm

      I make this with a 20 oz. can of crushed pineapple, a 1/2 t. each of orange, pineapple and almond flavoring. Mix the ingredients and bake in an angel food cake pan as directed on cake mix box. Yummy! This is good for people who have calorie restricted diets.

      Reply
    • Becky Martin says

      April 18, 2012 at 9:08 pm

      Made this tonight with Peach pie filling and it was delish!!! My husband loves peach so had to try that one first. I also have cherry and strawberry to try.

      Reply
      • Valerie says

        January 24, 2013 at 1:05 pm

        I wonder if you can use can peaches with the juice instead of peach pie filling?

        Reply
    • Kelly says

      March 17, 2012 at 6:56 pm

      I made this tonight for Sunday dinner with my whole family. I couldn’t believe the price of the pie filling (other than apple or cherry – I wanted berry!) so I made my own. 3/4 c. water, 1 c. sugar – dissolve & warm. 2 c. frozen blueberries and – just for fun – the juice of 2 lemons. Sprinkle of salt (b/c that’s what I’d do for a blueberry pie) and thickened with 1 T. cornstarch in cold water. Worked out great and there are TONS of whole blueberries. The only issue I had was in not spraying the pan. I sprayed it lightly and it still stuck a teeny bit. Oh, also, my cake mix was weird – had 2 packets. 1 was an egg white mixture to mix first with water. Wasn’t sure how to handle that so I just put both packets in the bowl and mixed it up. Seemed to work out well but it did thrown me for a loop. I’d never made angel food cake before so I wasn’t sure if that was the norm. It’s great, though!

      Reply
    • Lee Ann says

      March 14, 2012 at 7:40 pm

      I made this the other night using strawberry pie filling and it was
      GREAT!!!! So easy and tasted great!

      Reply
    • christine says

      March 11, 2012 at 7:30 pm

      I love this with a can of crushed pineapple. It’s so yummy!

      Reply
    • Randi Wolters says

      March 11, 2012 at 7:01 pm

      This is so so very good using a can of crushed pineapple. Very spring/summery!

      Reply
    • laura says

      March 8, 2012 at 12:53 pm

      I mini-cupcakes using strawberry, that i blended up first to break up the berries … baked for 15 min at 350 deg. ?.. OMG! just a little bite of strawberry shortcake!

      Reply
    • Sandi says

      March 8, 2012 at 5:51 am

      I’ve made this with crushed pineapple and it was delicious! I’ll have to try it with the blueberry. Can’t wait!

      Reply
    • Amber says

      March 7, 2012 at 7:24 pm

      Has anyone tried this in cupcake form? Oven temp and time changes? If not – I’ll go first;)

      Reply
      • Heidi says

        March 7, 2012 at 9:03 pm

        Hi Amber ~ I’ve never tried this in cupcake form, but if you do… let me know how it turns out! 😉

        ~ Heidi

        Reply
        • Amber says

          March 25, 2012 at 5:43 pm

          Hey Heidi!

          Made these in cupcake form! Turned out really cool!! Made about 16 cupcakes, but make sure to fill them all the way to the top of the cups because they definitely do fall as well! Topped them with a homemade frosting of 1/4 c. butter, 1 & 1/2 c. of powdered sugar, and 2 Tbs of milk:) Thank so much for the recipe!

          Reply
          • Heidi says

            April 20, 2012 at 11:36 pm

            Yay ~ I’m so glad they turned out in cupcake form too, Amber! I’m going to have to give that a try, too… thanks for letting me know!! 😉

            ~ Heidi

            Reply
          • Debra says

            April 14, 2015 at 10:03 am

            Do u think it would be the same turn out with pineapple instead of blueberries? Also what oven temp how long and did u use liners or spray?

            Reply
    • Angela says

      March 7, 2012 at 1:07 pm

      I bet if you cool it upside down balancing the handles of the pan on two cans it wouldn’t fall in the middle. Just a thought…

      Reply
    • Megan M says

      March 6, 2012 at 10:22 am

      For a Fall variation, I do a can of Pumpkin and yellow cake mix. It’s amazing and super moist. You can throw chocolate chips in too.

      Reply
      • Heidi says

        March 6, 2012 at 11:07 am

        Ooh ~ that sounds delicious, Megan!

        ~ Heidi

        Reply
      • Erin says

        March 7, 2012 at 8:46 am

        I make muffins with spice cake mix, can of pumpkin & cinnamon chips. Same theory. So yummy!

        Reply
        • Heidi says

          March 7, 2012 at 9:34 am

          That sounds so easy, and SO yummy Erin… I’ll have to try that for sure. Thanks for sharing! 😉

          ~ Heidi

          Reply
    • ginny says

      August 19, 2011 at 11:15 am

      awesome dessert. I made for my picky family(not) and they wanted more. will try other pie fillings and maybe different cake mixes also. wondered what the points are for weight watchers?

      Reply
      • Mikki says

        December 13, 2012 at 9:07 pm

        If you cut the cake into 12 slices, it’s 5 Points a slice. 🙂

        Reply
    • Jill says

      May 9, 2011 at 9:10 am

      OMG this is amazing!!! I made the blueberry one for a neighborhood gathering, I am not big on blueberries so I didn’t try it, I wish I would have now!! It was gone sooo fast, everyone LOVED it, even my 1 year old!
      A few days later I made it with cherry pie filling, it was sooo good!!! Everyone ate it up, even my picky 4 year old!
      My friend made it with strawberry filling, I didn’t think it was as good as the cherry and she didn’t think it was as good as the blueberry but it was still yummy!!
      I have apple filling, I think I will try tonight…
      Thanks for sharing!!

      Reply
      • Heidi says

        May 9, 2011 at 9:25 am

        You’re very welcome, Jill! So glad you’re liking the recipe!! There are so many fun variations you can do with this one. {yum!} 😉

        ~ Heidi

        Reply
    • Amy says

      April 16, 2011 at 12:54 pm

      Just ran across this recipe after noticing I’ve had an Angel Food Cake mix in the pantry for quite awhile now along with a can of apple pie filling I don’t remember buying. Anyway, I just mixed this up, and it’s in the oven as I type this. It sure couldn’t be easier, and I have no doubt that it’s delicious. Can’t wait to try it! Thanks!

      Reply
    • Allie says

      December 27, 2010 at 2:29 pm

      Would you drain the crushed pineapple?

      Reply
      • cyndi says

        April 2, 2011 at 10:38 am

        If you use pineapple you use the whole can. Cant go wrong with this recipe

        Reply
        • Julie Elwood says

          June 8, 2012 at 1:20 pm

          Put this in a 9×13 pan and it ran over! But it’s yummy!

          Reply
    • Kim says

      November 22, 2010 at 10:50 am

      I made this with apple pie filling and dutch apple pie topping. DELISH!

      Reply
      • Dannielle says

        March 7, 2012 at 12:55 pm

        That sounds SOO Yummy.

        Reply
    • kristin says

      October 29, 2010 at 5:06 pm

      I have been making a cake like this for years. You can use any box of cake mix, and I usually use a can of whole-berry cranberry sauce. You can also substitute the fruit filling for a container of yogurt. It makes a wondersul cake for trifles too!

      Reply
    • Jennifer says

      October 20, 2010 at 1:57 pm

      Do you think this would work in a bunt pan?

      Reply
      • Sue LeDuc says

        February 19, 2012 at 4:44 pm

        I tried it in a regular angel food cake pan – cooked it at 350 for 45 minutes, and it was mush! – fell right out of the pan when I turned it upside down like I always do with angel food cakes. Stick to the pan they suggested! 🙂

        Reply
    • Amber Prestriedge says

      April 13, 2010 at 3:51 pm

      Thank you i just made it and i loved it… 🙂 so easy to make!!!

      Reply
    • Donna says

      April 3, 2010 at 8:03 pm

      Making this for Easter dinner tomorrow! Using strawberry pie filling! And together, it cost about $6 and some change (pie filling, other than apple or cherry, isn’t that cheap!)! Hope it’s great… will update 😉

      Reply
    • mom2priceboys says

      January 21, 2010 at 12:34 am

      Any pie filling I suppose or a can of pineapple any way,this has to be good!! Thanks for sharing.
      I bet all ingredients were under $4for 12 nice servings?

      Reply
    • SnoWhite says

      January 12, 2010 at 6:04 pm

      how easy is that… and yummy looking to!

      wonderful.

      Reply
    • Alexis AKA MOM says

      January 12, 2010 at 2:41 am

      What a GREAT idea! Love it, and I bet my boys would love it. Thanks so much for sharing, stopping by from TMTT 🙂

      Reply
    • Katie says

      January 7, 2010 at 12:17 pm

      Wow I can't believe that recipe, I'm going to have to try that one too! I have some many great things here!

      Reply
    • clallen says

      January 6, 2010 at 10:32 pm

      wow, this sounds easy and amazingly good.

      Reply
    • Melissa says

      January 4, 2010 at 9:38 pm

      It was GREAT – and how crazy is 2 ingredients! Thanks

      Reply
    • Civilla says

      January 3, 2010 at 2:27 pm

      Oh, that looks FANTASTIC! I'll have to try that!

      Reply
    • Anonymous says

      January 3, 2010 at 8:00 am

      Great with crushed pineapple, too. Got the recipe from Weight Watchers!

      Reply
      • Sarah says

        March 7, 2012 at 8:32 pm

        How many Points plus is a serving? How many servings does WW say is in the pan?

        Reply
        • Sue Powell says

          June 13, 2012 at 9:27 pm

          If you make it with a 22 oz. can of crushed pineapple, you can cook it in a large angel food cake pan. If cut into 12 pieces, it counts 0 points if you eat 1 slice a day. Cool one to two hours before removing from the pan. You can serve it with a little cool whip and some sliced strawberries or cut up fresh pineapple.

          Reply
          • CINDY says

            September 27, 2012 at 9:40 pm

            thank you! i was hoping someone was going to figure out the PP. 🙂 have you all tried the recipe using cake mix with the diet soda?

            Reply
        • Mikki says

          December 13, 2012 at 9:43 pm

          I just looked the WW points up (because I want to make it), and it’s 5 points a slice. 4 if you use crushed pineapple instead. Sue, I’m confused. Where did you get 0 points from? Are you using the simply filling technique?

          Reply
          • Rebecca says

            April 26, 2013 at 12:55 pm

            I just calculated all the numbers out. If you do it with EITHER the pie filling OR the pineapple, 24 servings, is 2 old points or 2 points plus. No way this is 0 pts with all that sugar. I manually added this. As the other person said, if you make it 12 servings, that would bump the points up x2, or 4 old points or 5 points plus because of the sugars. Just a FYI, wouldn’t want someone to mess up their weight loss because of this error.

            Reply
      • Catherine says

        March 7, 2012 at 11:49 pm

        Yes, my daughter makes it with crushed pineapple and it is AWESOME!!!!! Love the super easy Weight Watchers desserts!

        Reply
        • audrey says

          February 19, 2014 at 11:33 am

          just a can of crushed pineapple & the angel food cake?

          Reply
    • Heidi @ The Frugal Girls! says

      January 3, 2010 at 1:08 am

      Yes… I know it sounds too easy to be true, but you just mix the cake powder mix and the pie filling {don't add any other ingredients}. 🙂

      ~ Heidi

      Reply
      • tabetha says

        July 3, 2012 at 6:21 am

        can you make it in a bundt pan or does it have to be in a 9X13?

        Reply
        • Ginger says

          May 16, 2013 at 6:08 pm

          I make it in a bundt pan it turns out great. Remember DON’T grease the pan.

          Reply
          • Pohakulua says

            July 25, 2013 at 7:14 pm

            you can make it with canned lemon pie filling or cooked lemon pudding.

            Reply
    • Amy says

      January 2, 2010 at 11:19 pm

      That looks awesome! Does it work with other fruit too?

      Reply
      • Dannielle says

        March 7, 2012 at 12:54 pm

        Yes! It works with Cherries, I am going to try Strawberry next 🙂
        I don’t know how I feel about apples with it though….

        Reply
        • LN says

          March 10, 2012 at 8:20 am

          I’ve used fruit cocktail and it was really good.

          Reply
        • Mari says

          August 8, 2012 at 7:25 am

          Did the apples work out?

          Reply
          • Kayla F. says

            August 23, 2012 at 7:13 pm

            I just made the apple on. I topped it with cinnamon whipped cream. Very good.

            Reply
        • Valerie says

          January 24, 2013 at 12:46 pm

          Works great with Apple. The pie filling I bought was pretty plain, so I added extra spices. Also cooked it about 50 min.

          Reply
        • Sheri says

          October 11, 2014 at 3:27 pm

          I did it with apple pie filling–really yummy!

          Reply
    • Whitney @ Coupon Wonder Mom says

      January 2, 2010 at 6:38 pm

      OH.MY.GOODNESS! This looks delicious, I seriously have to make this! I always love the recipes you post!

      Reply
    • Allison M. says

      January 2, 2010 at 4:54 pm

      Just the cake powder mix and berry filling? No need to actually prepare the cake mix?

      Reply
      • Dorothy Kelly says

        June 19, 2012 at 8:44 pm

        Yes, just cake mis and pie filling. Light and fluffy.

        Reply
    • Rachel says

      January 2, 2010 at 4:48 pm

      Do you mix the cake mix with all the ingredients it calls for or just the pie filling? Sounds yummy!!!

      Reply
      • Brittni says

        December 7, 2011 at 9:14 pm

        Yes, JUST THE PIE FILLING AND THE CAKE MIX. Nothing else. TWO THINGS. Mix’em.

        I’ve tried this with cherry pie filling and it was delish, also!

        Reply
        • Diane says

          July 9, 2012 at 10:28 am

          I made this with a can of crushed pineapple (same size can) juice and all…it was delish…
          Mixed a small container of cool whip 1/2 c, of sliced almond and 1/2 cup coconut and put a scoop on top to serve…it was very yummy.

          Reply
        • Marta says

          July 21, 2012 at 3:49 pm

          it’s great with pineapple too… next time i want to add coconut with the pineapple 🙂

          Reply
          • krista says

            July 27, 2014 at 11:39 am

            I havent tried it with coconut but im gonna try it. I loved with pinapple

            Reply
          • Sam says

            November 9, 2014 at 8:21 pm

            Just don’t put the coconut IN the mix ( just mix angel food cake mix plus pineapple ) and add coconut on top afterwords bc when you flip it to cool it will fall apart.

            Reply
          • Esther says

            January 24, 2016 at 1:04 am

            I made it with 1 cup coconut mixed with dry mix before adding pineapple. Also sprinkled on top before baking. It was awesome! Unbelievably moist, spongy and yummy!

            Reply
        • sherri says

          October 20, 2012 at 3:21 pm

          I was wondering if you used pumpkin pie filling with some spices like cinnamon and etc. would work too?

          Reply
          • Annie says

            December 6, 2012 at 7:31 pm

            My husband started making pumpkin muffins like this. He uses a box of yellow or white cake mix and a can of pumpkin pie (like you mentioned). Then add pumpkin pie spice and mix it all together and bake in muffin pans. So, your idea works.

            Reply
            • Carla says

              April 13, 2013 at 2:38 pm

              You can make the muffins using a spice cake mix and cut out the need for adding anything else. I’ve made 2 ingredient pumpkin muffins that way for years!

              Reply
          • Dorothy Bemus says

            June 15, 2015 at 7:02 pm

            I have used Spice cake mix with pumpkin, and it us good topped with Cool Whip we hen serving. However, 2nd time, I added 3/4 cup natural applesauce and it was more moist.

            Reply
        • Lindsey V. says

          October 9, 2013 at 6:54 pm

          You should try making this with lemon pie filling! So good.

          Just mix a package of one-step angel food cake with one can of lemon pie filling and bake in a pre-heated 350 degree oven for 20 minutes. Bake in an UNgreased 9×13 pan.

          Reply
        • Kelly says

          January 17, 2016 at 1:45 pm

          Can you use yellow cake mix instead of angel food cake mix?

          Reply
      • Sue says

        April 2, 2012 at 7:13 pm

        I found this cake kinda sinks in the middle and to prevent this I have turned it upside down to cool like you do angel food cakes and it worked great..it is now consistent … I have little handles on the side of my pan and set it up on the edge so the top of cake doesnt touch counter

        Reply
        • Bianca says

          October 10, 2012 at 8:02 am

          Put a cookie sheet or cooling rack on top of baking pan then flip over…never a problem:)

          Reply
      • Bianca says

        October 10, 2012 at 7:58 am

        Had it today as breakfast, so yummy and great warm. I just served it with some almonds on the side and a cup of coffee. Closed my eyes and felt like I was in Starbucks heaven….

        Reply

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