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Cherry Angel Cake Roll

By: Lisa Ruehlow

"I keep up a fast pace at college but still like to entertain. These pretty party cakes require just a handful of ingredients, yet always seem to impress guests. --Lisa Ruehlow of Madison, Wisconsin"

Rate/Review | Read Reviews (9)

Prep Time:
25 Min

Cook Time:
10 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 (16 ounce) package angel food cake mix
4 tablespoons confectioners' sugar, divided
1 (8 ounce) container reduced-fat frozen whipped topping, thawed, divided
1 (20 ounce) can reduced-sugar cherry pie filling
1/4 teaspoon almond extract

Directions

Line two 15-in. x 10-in. x 1-in. baking pans with ungreased parchment paper. Prepare cake batter according to package directions. Spread evenly in prepared pans. Bake at 350 degrees F for 12-16 minutes or until golden brown. Meanwhile, sprinkle 3 tablespoons confectioners' sugar over two kitchen towels. Immediately invert cakes onto prepared towels. Gently peel off parchment paper. Roll up cakes in towels jelly-roll style, starting with a short side. Cool completely on a wire rack.
Unroll cakes. Spread each with 1 cup whipped topping to within 1 in. of edges. Combine pie filling and extract; spread over whipped topping on each cake. Roll up again. Place seam side down on a serving platter. Refrigerate for 1-2 hours. Dust with remaining confectioners' sugar. Slice; garnish with remaining whipped topping.

Footnotes

Nutritional Analysis: One slice equals 175 calories, 2 g fat (2 g saturated fat), 0 cholesterol, 171 mg sodium, 36 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.