Ingredients
- 1 angel food cake a pre-made cake or bake a boxed angel food cake mix and let it cool
- 1 can cherry pie filling 540 milliliters, 18 ounces
- 1 package 4-serving instant vanilla pudding mix 102 grams, 3.6 ounces
- 1 1/2 cups milk 2%
- 1 cup sour cream
- 8 ounces Cool Whip
- sliced almonds optional garnish
Instructions
- Cut the cooled angel food cake into cubes about 1 inch in size.Pro Tip: If you are baking the cake yourself for this recipe, make sure to let it cool fully before cutting it so that it doesn’t make the other ingredients too warm.Pro Tip: The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
- Layer half of the cake pieces evenly in the bottom of a 9×9 cake pan (metal or glass).
- Spread 2/3 of the cherry pie filling evenly over the cake.
- Layer the last half of the cake cubes over the cherry pie filling.
- In a medium bowl stir together the pudding mix, milk, and sour cream until smooth, about 2 minutes. Spread evenly over the top of the cake.
- Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the cherry pie filling over the top.
- Place in the fridge and let chill 4 to 5 hours before serving.Pro Tip: This cake needs at least 4 to 5 hours in the fridge so it can soak up all of the flavors. Overnight is even better.
- Sprinkle slivered almonds on top of the cake before you serve it, optional.
Nutrition
Calories: 292kcal | Carbohydrates: 54g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 296mg | Potassium: 215mg | Fiber: 1g | Sugar: 24g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 1mg
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