Cherry -Almond Angel Roll

Pampered Chef Recipe

Yield: 12 servings
Community Recipe from


  • 1 package(s) angel food cake mix
  • 1/2 cup(s) sliced almonds, chopped
  • 1/2 cup(s) powdered sugar
  • 1/2 cup(s) cherry preserves
  • 1 cup(s) sour cream
  • 4 cup(s) thawed, frozen whipped topping
  • 1/2 teaspoon(s) almond extract
  • 2-4 drop(s) red food coloring
  • 1 package(s) white chocolate or vanilla instand pudding and pie filling


  1. 1. Preheat oven to 350 degrees F. Line large sheet pan with an 18" piece of parchment paper.

  2. 2. Prepare cake mix according to package directions.

  3. 3. Pour batter over parchment, spreading evenly.

  4. 4. Sprinkle almonds evenly over batter.

  5. 5. Bake 30-35 minutes or until top springs back when lightly touched with fingertip.

  6. 6. Remove pan from oven.

  7. 7. Sprinkle sugar over cake.

  8. 8. Place an additional piece of parchment over cake.

  9. 9. Invert cooling rack over parchment.

  10. 10. Carefully invert cake; remove pan and parchment from bottom of cake.

  11. 11. Starting at short side, roll up cake in parchment, jelly-roll style.

  12. 12. Cool completely.

  13. 13. Unroll cake an spread with preserves.

  14. 14. In large bowl, combine sour cream, whipped topping, almond extract and food coloring; mix well.

  15. 15. Add pudding mix; whisk until thickened.

  16. 16. Spread filling over cake to within 1" of edge; roll up cake.

  17. 17. Refrigerate at least 30 minutes.

November 2013

This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.

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