Be prepared to sing this cake’s praises, because it’s going to answer your sweet tooth’s prayers! Hallelujah Cake has holy layers of angel food cake and tart-sweet cherry pie filling, plus plenty of creamy vanilla pudding for richness and lightness. You’ll be in awe of the majesty of dessert flavor in Hallelujah Cake. It’s like a sunbeam of sweetness bursting through the clouds!
Ingredients
- 1-2 angel food cakes, store-bought or homemade
- 1 (3.4-ounce) instant vanilla pudding mix
- 1 1/2 cups milk
- 1 cup Greek yogurt
- 1 (21-ounce) can cherry pie filling
- 1 (8-ounce) container frozen whipped topping, thawed
- almonds, optional, to taste, slivered and toasted, for garnish
- fresh cherries, optional, to taste, for garnish
Directions
Step 1 –Cut the angel food cakes into bite-sized chunks.
Step 2 –In a large bowl, add the pudding mix and the milk and stir until combined and starting to thicken.
Step 3 –Add the Greek yogurt and gently mix until well-combined and quite thick.
Step 4 –In a 9×13-inch baking dish or trifle dish, layer 1/2 of the cake pieces.
Step 5 –Layer 2/3 of the cherry pie filling on top of the cake layer.
Step 6 –Top the cherry pie filling layer with the remaining cake pieces.
Step 7 –Spread the pudding mixture evenly over the cake layer.
Step 8 –Spoon the thawed whipped topping over the pudding layer, spreading it out evenly.
Step 9 –Top the whipped topping layer with the remaining cherry pie filling.
Step 10 –Sprinkle the top with the almonds.
Step 11 –Refrigerate the dessert for at least 3 hours.
Step 12 –Slice and serve garnished with the fresh cherries.