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What I served for dessert last night

A friend at my Weight Watchers meeting this past spring gave me a recipe for blueberry angel food cake squares.  I’m not a huge blueberry fan, so I tweaked it to make cherry angel food cake squares.  I just love them, and they are relatively healthy.

Everybody who was here for our Pampered Chef party stayed for supper.  We served meatball subs and fresh, organic salad, but dessert was the star!  I made these squares, and there wasn’t one left.  Not even a crumb.
Without further ado, the recipe –

Enjoy!
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What I served for dessert last night
Servings
Servings
Instructions
  1. Combine one can of cherry pie filling (I use sugar free with Spelnda) with one entire box of angel food cake mix. Note that there are usually several packages within the angel food cake mix box. Open them all and dump them together. Blend well.
  2. Spritz a 9x13 or square 8 or 9 inch pan with some vegetable oil, or grease and flour the pan however you like.
  3. Bake the cake mix according to the package directions. Mine cooked for something like 25 minutes at 350, but yours might have different instructions.
  4. Be careful not to overcook, this tends to be done a little early.
Recipe Notes

A note - You can use whatever pie filling you want. I haven't tried it, but I bet you could even use an equal amount (in fluid ounces) of any liquid, including cranberry or pineapple juice or applesauce or mashed banana or pureed whatever-overripe-fruit-you've-got.

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12 thoughts on “What I served for dessert last night”

  1. If you use the Splenda pie filling and angel food cake, 1/24 of the final cake is only 1 point. It’s great!

    If you make it in a 9×13 pan, 1/24 is a nice size for a snack cake.

  2. If you use the Splenda pie filling and angel food cake, 1/24 of the final cake is only 1 point. It’s great! If you make it in a 9×13 pan, 1/24 is a nice size for a snack cake.

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