My aunt brought these to our spring brunch and they disappeared instantly.

Prepare your slow cooker by making sure the crock is clean and dry. Tear off 8 to 10 sheets of aluminum foil, each about 10 to 12 inches long. Lightly crumple and then smooth them back out so they’re flexible and easy to fold later.

In a large mixing bowl, combine the angel food cake mix and cold water. Beat with a hand mixer on low for 30 seconds to moisten, then on medium for about 1 minute, or until the batter is thick, fluffy, and well combined. Let the batter rest for 1 to 2 minutes so it can settle.

Spoon 1 to 2 tablespoons of cherry pie filling into the center of each foil sheet, keeping it in a small mound so it doesn’t spread too close to the edges. You want enough fruit for a little surprise in each pouch, but not so much that it leaks out.
Stir the powdered sugar into the angel food cake batter until just blended. This gives the cakes a slightly sweeter, tender crumb without adding extra ingredients later.

Carefully spoon about 1/3 to 1/2 cup of the batter over the fruit in each foil sheet, covering the pie filling completely. The batter will puff as it cooks, so leave a little space around the edges and don’t overfill.

Bring the long sides of each foil piece up over the batter and fold them together tightly to seal, then roll or crimp the short ends to make a snug little packet. Make sure there are no big gaps; you want the steam to stay inside so the cakes bake up light and fluffy.

Arrange the foil packets in a single, slightly overlapping layer in the bottom of the slow cooker. If your slow cooker is deep and you need to stack a few on top, place them gently and stagger them so heat can circulate. Do not add water to the crock.

Cover the slow cooker with its lid and cook on HIGH for 1 1/2 to 2 hours, or until the cakes feel set and springy when you gently press the tops through the foil. Cooking time can vary a bit by slow cooker, so start checking around the 1 1/2-hour mark.

When done, turn off the slow cooker and let the packets sit, covered, for 5 to 10 minutes. This short rest helps the cakes finish steaming and makes them easier to handle.

Using tongs or a spatula, carefully lift the foil packets out of the slow cooker and place them directly back into the empty, warm crock if you’d like to serve from there, or onto a platter. Open the top seam of each packet just enough to expose the cake surface while leaving most of the foil wrapped around the sides and bottom.

Lightly sift additional powdered sugar over the tops of the warm cakes right in their foil pouches. Close the lid of the slow cooker again for a couple of minutes if you’d like the sugar to melt just slightly into the tops, or serve immediately so the sugar stays visible and pretty.

To serve, keep the cakes nestled in their foil inside the slow cooker on the WARM setting. Guests can lift out a packet, peel back the foil, and enjoy their own little fluffy, fruit-filled cake straight from the wrap.

Variations & Tips