Ingredients

• 1 box angel food cake mix
• 1 can cherry pie filling
• 1/2 can crushed pineapple, undrained
• 1 tub whipped topping, thawed

Directions

1. Prepare the angel food cake according to the package instructions and bake as directed.
2. Allow the cake to cool completely before adding toppings.
3. Spread the cherry pie filling evenly over the cooled cake.
4. Spoon crushed pineapple over the cherry layer.
5. Top generously with whipped topping, spreading evenly across the cake.
6. Refrigerate for at least 1 hour before serving for the best texture and flavor.

Helpful Tips

• Chill the cake overnight for an even softer, more flavorful dessert.
• Add toasted coconut or chopped pecans for extra texture if desired.
• Fresh strawberries or maraschino cherries make a beautiful garnish.