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 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 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)
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.
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.
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.”
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Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Blueberry Angel Food Cake Dessert Recipe (2 ingredients)
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.
- Pour mixture into 9×13 ungreased ceramic baking dish. (Do NOT grease pan)
- Bake for for 28 – 33 minutes, or until golden brown on top.
- 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!
- 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!
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!
The best part is, they’re ALL ridiculous easy to make!
With few ingredients and quick prep times, these sweet treats come together in a snap!
Save these delicious desserts for later…
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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!!
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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!
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Angel food pumpkin dump cake is pure genius. Talk about the ultimate Fall dessert!
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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.
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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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So have you tried making this gooey Blueberry Angel Food Cake dessert recipe yet?
Leave a comment and share…
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Monica says
Can you make this days in advance?
Heidi says
Hi Monica ~ this does not work well to make in advance. It is best served right away after it finishes baking. 🙂
Colleen says
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 🙂
Heidi says
Hope you love it, Colleen! 🙂
laura says
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?
Heidi says
Hi Laura ~ it’s honestly best served right away. Enjoy! 🙂
Esther says
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?
Crecia says
Can you use canned blueberries instead of the canned pineapple?? Not pie filling?
Jackie says
I plan on baking this dessert but do you leave out the water in this recipe?
Heidi says
Hi Jackie… correct ~ you will use NO water, just the cake mix powder and pie filling. Hope that helps! 🙂
Kathy Holleman says
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!
Allison says
I just made it with strawberry pie filling and it is AMAZING!!
Nancy Harn says
Does anyone know if you can use a sugar free angel food mix? I believe Betty Crocker makes one of these also
Get Happy says
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.
cherylene says
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.
mj roper says
If you live at a high altitude (7000+) do you add the 1/3 cup of cornstarch to the angel food mix?
Beth says
I tried 1 can of pumpkin and a spice cake mix it’s awesome.
Heidi says
Ooh ~ that sounds amazing, Beth… I can’t wait to give it a try!
Rose says
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!
Heidi says
You’re very welcome, Rose… so glad you liked it! 😉
Liz says
Can you use pumpkin pie filling??
Hieneken says
I just made it with strawberry pie filling, I loved it omg it was soooooooo good! I’ll make it again, thanks for sharing!!!! 😋
Susan says
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.
Ardyce Wiemers says
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.
Barry says
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!
Mary Frounfelter says
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~~~~~
Annette says
I used 2 cans of pears, poured some melted butter over the top and added chopped walnuts…..it was yummy!
Deanna Loewen says
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.
Wendy McInteer says
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!
British American says
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.
christine neeley says
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
Kari says
I made this but with strawberry pie filling. It was sooo good! Like jello cake but with bits of strawberries in it. 🙂
KayleneP says
I love a dessert recipe that is quick and easy to make. Will definitely be giving this a try soon!
cheryl says
this is great,try the chocolate cake with the cherry pie filling. It is really great.
Monica Matthews, http://how2winscholarships.com says
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. 🙂
Connie says
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?
Deborah Crawford says
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!
Amy says
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!
Liz Bucceri says
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
Andrea F says
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
Marsha says
I made this over the weekend and both my husband and I loved it. Super easy and very good.
Amber says
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…
Heidi says
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!
Jill Pounds says
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!
Heidi says
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!
Angie Rodriguez says
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!!
Angie Rodriguez says
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.
Angela Ourth says
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!
KC says
I wonder about canned pumpkin? Hmmm
Debbie Parker says
I have done this with crushed pineapple. My husband is diabetic and this is a perfect dessert for him.
Marcia says
I used crushed pineapple and it is delicious too.
Amy Smedley says
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.
Jean Moore says
I got the stuff to make peach, can’t wait to do it today! YUMMMY
colleen says
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\
Amy Smedley says
I think I’ll try that now that cooler weather is coming.
Jenny says
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!
Vivian Neace Gordon says
I baked the blueberry yesterday!! It was a hit in my household, not even a crumb left 🙂
Tracey says
Great recipe! Love it! Super moist…thanks for sharing:)
Terri says
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!!!
Jean Moore says
BUT fully mix the dry ingredients together and then add the filling.
Jaslynn says
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…
Jean Moore says
mix it all together, that’s the intention.
Nichole says
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.
Heidi says
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!
Megan says
I want to try this in cupcake form….any suggestions on temp and time?
Barbara Mann says
Has anyone made this into muffins if so temp and time
Becky Taylor says
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!
Atina Kelley says
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 🙂
Atina Kelley says
We are making this right now but we made it with cherry filling instead. cant wait to try this looks so yummy
Brenda Freeman says
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
patti says
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?
Megan says
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!!
Lisa says
Does anyone know how many weight watchers points this is?
CINDY says
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!
Mikki says
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. 🙂
Cat says
Made this 2 nights ago. Wonderful fluffy easy yummy dessert! So simple I love it!
Heidi says
So glad you like it, Cat! 😉
~ Heidi
Barbara says
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.
Vicki Milam says
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.
Becky Martin says
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.
Valerie says
I wonder if you can use can peaches with the juice instead of peach pie filling?
Kelly says
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!
Lee Ann says
I made this the other night using strawberry pie filling and it was
GREAT!!!! So easy and tasted great!
christine says
I love this with a can of crushed pineapple. It’s so yummy!
Randi Wolters says
This is so so very good using a can of crushed pineapple. Very spring/summery!
laura says
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!
Sandi says
I’ve made this with crushed pineapple and it was delicious! I’ll have to try it with the blueberry. Can’t wait!
Amber says
Has anyone tried this in cupcake form? Oven temp and time changes? If not – I’ll go first;)
Heidi says
Hi Amber ~ I’ve never tried this in cupcake form, but if you do… let me know how it turns out! 😉
~ Heidi
Amber says
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!
Heidi says
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
Debra says
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?
Angela says
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…
Megan M says
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.
Heidi says
Ooh ~ that sounds delicious, Megan!
~ Heidi
Erin says
I make muffins with spice cake mix, can of pumpkin & cinnamon chips. Same theory. So yummy!
Heidi says
That sounds so easy, and SO yummy Erin… I’ll have to try that for sure. Thanks for sharing! 😉
~ Heidi
ginny says
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?
Mikki says
If you cut the cake into 12 slices, it’s 5 Points a slice. 🙂
Jill says
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!!
Heidi says
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
Amy says
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!
Allie says
Would you drain the crushed pineapple?
cyndi says
If you use pineapple you use the whole can. Cant go wrong with this recipe
Julie Elwood says
Put this in a 9×13 pan and it ran over! But it’s yummy!
Kim says
I made this with apple pie filling and dutch apple pie topping. DELISH!
Dannielle says
That sounds SOO Yummy.
kristin says
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!
Jennifer says
Do you think this would work in a bunt pan?
Sue LeDuc says
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! 🙂
Amber Prestriedge says
Thank you i just made it and i loved it… 🙂 so easy to make!!!
Donna says
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 😉
mom2priceboys says
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?
SnoWhite says
how easy is that… and yummy looking to!
wonderful.
Alexis AKA MOM says
What a GREAT idea! Love it, and I bet my boys would love it. Thanks so much for sharing, stopping by from TMTT 🙂
Katie says
Wow I can't believe that recipe, I'm going to have to try that one too! I have some many great things here!
clallen says
wow, this sounds easy and amazingly good.
Melissa says
It was GREAT – and how crazy is 2 ingredients! Thanks
Civilla says
Oh, that looks FANTASTIC! I'll have to try that!
Anonymous says
Great with crushed pineapple, too. Got the recipe from Weight Watchers!
Sarah says
How many Points plus is a serving? How many servings does WW say is in the pan?
Sue Powell says
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.
CINDY says
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?
Mikki says
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?
Rebecca says
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.
Catherine says
Yes, my daughter makes it with crushed pineapple and it is AWESOME!!!!! Love the super easy Weight Watchers desserts!
audrey says
just a can of crushed pineapple & the angel food cake?
Heidi @ The Frugal Girls! says
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
tabetha says
can you make it in a bundt pan or does it have to be in a 9X13?
Ginger says
I make it in a bundt pan it turns out great. Remember DON’T grease the pan.
Pohakulua says
you can make it with canned lemon pie filling or cooked lemon pudding.
Amy says
That looks awesome! Does it work with other fruit too?
Dannielle says
Yes! It works with Cherries, I am going to try Strawberry next 🙂
I don’t know how I feel about apples with it though….
LN says
I’ve used fruit cocktail and it was really good.
Mari says
Did the apples work out?
Kayla F. says
I just made the apple on. I topped it with cinnamon whipped cream. Very good.
Valerie says
Works great with Apple. The pie filling I bought was pretty plain, so I added extra spices. Also cooked it about 50 min.
Sheri says
I did it with apple pie filling–really yummy!
Whitney @ Coupon Wonder Mom says
OH.MY.GOODNESS! This looks delicious, I seriously have to make this! I always love the recipes you post!
Allison M. says
Just the cake powder mix and berry filling? No need to actually prepare the cake mix?
Dorothy Kelly says
Yes, just cake mis and pie filling. Light and fluffy.
Rachel says
Do you mix the cake mix with all the ingredients it calls for or just the pie filling? Sounds yummy!!!
Brittni says
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!
Diane says
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.
Marta says
it’s great with pineapple too… next time i want to add coconut with the pineapple 🙂
krista says
I havent tried it with coconut but im gonna try it. I loved with pinapple
Sam says
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.
Esther says
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!
sherri says
I was wondering if you used pumpkin pie filling with some spices like cinnamon and etc. would work too?
Annie says
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.
Carla says
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!
Dorothy Bemus says
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.
Lindsey V. says
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.
Kelly says
Can you use yellow cake mix instead of angel food cake mix?
Sue says
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
Bianca says
Put a cookie sheet or cooling rack on top of baking pan then flip over…never a problem:)
Bianca says
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….