Cherry Whip Cake Icing
Cherry Whip Cake Icing offers a sweet, fruity topping with cherry and pineapple flavors, perfect for angel food cake and ideal for a light, refreshing dessert occasion.
Ingredients
Instructions
- Bring sugar, cherry jello, crushed pineapple, and water to a boil and simmer for 5 minutes; then chill until set.
- Add Cool Whip and mix with the other ingredients.
- Put on angel food cake, filling the hole and covering the cake.
- Refrigerate before serving.
Tips & Substitutions
For a lighter version, consider using a sugar substitute to reduce calories. If you prefer a more intense cherry flavor, add a splash of cherry juice or extract. You can also swap the crushed pineapple for diced fresh peaches or strawberries for a unique twist. Make sure to chill the mixture thoroughly before adding Cool Whip for the best texture.
Serving Suggestions
This Cherry Whip Cake Icing pairs beautifully with angel food cake, but it also complements vanilla sponge or pound cakes. Serve it alongside fresh fruit or a scoop of ice cream for an indulgent dessert. For a festive touch, garnish with additional cherries or a sprinkle of shredded coconut.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The icing may soften slightly over time, but it's still delicious. Avoid freezing the cake, as the whipped texture doesn’t hold up well once thawed. Always serve chilled for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Whip Cake Icing contains roughly 100 calories, with 1g protein, 26g carbohydrates, and 0g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other flavors of Jello for this recipe?
Absolutely! You can experiment with other flavors of Jello such as raspberry or strawberry for a different taste profile. Just keep in mind that the flavor and color will change accordingly, but the overall method remains the same.
Can I make this icing ahead of time?
Yes, you can prepare the icing a day in advance. Just make sure to store it in the refrigerator until you're ready to use it. If the icing thickens too much, gently fold in a bit more Cool Whip to restore the desired consistency before spreading it on the cake.
Is this recipe suitable for vegans?
The original recipe contains Cool Whip, which is not vegan. However, you can substitute it with a vegan whipped topping or homemade coconut whipped cream to make it vegan-friendly. Just ensure all other ingredients are also vegan to maintain the recipe's integrity.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).