Angelically-delicious doesn’t even begin to cover it! There’s nothing quite like the majesty or the beauty of this Heaven-on-Earth Cake. Tender, light, ethereal angel food cake (of course) supports a tart, jammy, vibrant cherry filling, with tangy and creamy layers on top. A little sprinkling of nuts adds a divine crunch that’s exactly what this treat needs to go from Just-an-Amazing Cake to Heaven-on-Earth Cake. Sweeten your day with a slice or two!
Ingredients
- 1 angel cake, store-bought, or made from a 15 or 16-ounce angel food cake box mix, baked and cooled
- 1 (18-ounce) can cherry pie filling
- 1 (3.6-ounce) package 4-serving instant vanilla pudding mix
- 1 1/2 cups 2% milk
- 1 cup sour cream
- 8 ounces imitation whipped topping
- almonds, optional, to taste, sliced, for garnish
Directions
Step 1 –Cut the cooled angel food cake with a serrated knife into cubes, about 1-inch in size.
Step 2 –Layer 1/2 of the cake pieces evenly in the bottom of a 9×9-inch cake pan.
Step 3 –Spread 2/3 of the cherry pie filling over the cake layer.
Step 4 –Layer the remaining cake cubes over the cherry filling layer.
Step 5 –In a medium bowl, stir the pudding mix, the milk, and the sour cream together until smooth.
Step 6 –Spread the pudding mixture evenly over the cake.
Step 7 –Spread the imitation whipped topping evenly over the pudding layer.
Step 8 –Spread the remaining cherry pie filling over the top of the whipped topping or center it on the cake for some decorative flair.
Step 9 –Place the cake in the refrigerator and chill until all the flavors meld together, about 4-5 hours.
Step 10 –Sprinkle the cake with the almonds, slice, and serve.
