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  • 1 Angel Food Cake (prepared)
  • 1 package Instant Vanilla pudding mix (3.4 ounces)
  • 1 ½ cups milk
  • 1 cup Sour Cream or plain Greek yogurt
  • ½ teaspoon almond extract
  • 1 can cherry pie filling (20 ounces)
  • 1 container Cool Whip (8 ounces)
  • 1 tablespoon toasted almond slices (optional)


  1. Cut the angel food cake into cubes and set them aside.
  2. In a bowl, whisk together the pudding mix, milk, sour cream (or Greek yogurt), and almond extract. Set this mixture aside.
  3. In a 13×9 inch baking dish, place half of the cake cubes in the bottom of the pan.
  4. Spoon 3/4 of the cherry pie filling over the cake in the baking dish.
  5. Repeat with another layer of cake cubes.
  6. Pour the pudding mixture over the top of the cake, spreading it out evenly.
  7. Spoon the Cool Whip over the pudding layer.
  8. Dollop the remaining cherry pie filling on top.
  9. Refrigerate the cake for 4 hours or overnight.
  10. When you’re ready to serve, you can sprinkle toasted almond slices on top as an optional garnish.


  • For the Cake Layer: You can make your angel food cake from scratch, or you can use a boxed mix or store-bought angel food cake. Pound cake is also a delicious alternative.
  • Instant Vanilla Pudding Mix: Use the four-serving box size, and make sure it’s the INSTANT variety.
  • Milk: Less milk is used than traditionally for pudding mix to create a thick filling.
  • Almond Extract: It adds extra flavor to the cake.
  • Cherry Pie Filling: Use a 20-ounce can.
  • Cool Whip: You can also use homemade stabilized whipped cream as an alternative.
  • Almond Slices: These are optional, but toasting the nuts adds even more flavor.

Enjoy your Heavenly Cake! If you have any more questions or need further assistance, feel free to ask.

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