This heavenly cake is a sweet tooth’s dream come true. With fluffy angel food cake, tart cherry pie filling, smooth vanilla pudding, creamy whipped topping, and optional crunch from sliced almonds, every bite transports you to dessert paradise. I’ve made this cake for years and it never fails to impress. Keep reading for the easy method to recreate this blissful cake at home.
What Size Pan Should I Use?
A 9×9 inch cake pan, either metal or glass, works perfectly to assemble the luscious layers. The square shape makes it easy to get neat, beautiful slices of this cake. Make sure the pan is at least 2 inches deep so there’s room for all the components.
How Long to Chill Before Serving?
Patience pays off with this cake! Allow at least 4 hours for it to chill, or ideally overnight, so the flavors can mingle and the cake layers can soak up the surrounding sweetness. This fusion is what makes each bite so decadent.
What Cakes Work Besides Angel Food?
While airy angel food cake is classic, you can use pound cake, chocolate cake, vanilla sponge cake, or even brownies in its place. The cube shape helps various cakes absorb moisture from the fruit and pudding.
What Other Fruit Fillings Can I Use?
Cherries offer that perfect balance of sweet and tart, but you could also use strawberry, raspberry, lemon, or blueberry pie fillings. Apple pie filling would be divine in the fall. The possibilities are endless for fruit combinations in this cake!
How Do I Make the Pudding Layer?
Simply mix the instant vanilla pudding with milk and sour cream using an electric mixer until smooth and creamy, about 2 minutes. The sour cream adds a nice tang that complements the sweetness of the cake and fruit. Pour this over the second layer of cubed cake.
Can I Substitute the Whipped Topping?
You sure can! Homemade whipped cream makes a delightful topping in place of store-bought Cool Whip. Sweeten it slightly with sugar and vanilla to perfectly finish this cake’s cloud-like texture.
What’s the Best Way to Serve This Cake?
Scoop it into bowls or plates, then add fresh berries, sliced fruit, or an extra dollop of whipped cream on top. For ultimate decadence, add a scoop of vanilla ice cream too! The options are endless for customizing your slice of heaven.
Ingredients:
- Angel Food Cake: 1 (either pre-made or from a box mix, cooled)
- Cherry Pie Filling: 540 ml (18 oz)
- Instant Vanilla Pudding Mix: 102 g (3.6 oz, 4-serving size)
- Milk (2%): 1½ cups
- Sour Cream: 1 cup
- Cool Whip: 8 oz
- Sliced Almonds (optional, for garnish)
Instructions:
- Cut the angel food cake into 1-inch cubes.
- In a 9×9 cake pan, arrange half the cake cubes.
- Spread ⅔ of the cherry pie filling over this layer.
- Add the remaining cake cubes atop the cherry layer.
- Mix the pudding mix, milk, and sour cream in a bowl until smooth (about 2 minutes), then layer over the cake.
- Smoothly layer the Cool Whip over the pudding.
- Add the remaining cherry pie filling on top.
- Refrigerate for 4 to 5 hours before serving.
- Optionally, garnish with slivered almonds before serving.
Pro Tips for the Best Cake Experience:
- If baking the cake, ensure it’s completely cooled before cutting to maintain the texture of other ingredients.
- Use a serrated knife for cutting the cake to preserve its fluffy texture.
- Present in a trifle bowl to showcase the layers beautifully at potlucks.
- For optimal flavor, let the cake chill for 4 to 5 hours or overnight in the fridge, allowing the cake layers to fully absorb the flavors.
