Description
Indulge in the heavenly combination of light and airy angel food cake layered with luscious cherry pie filling and creamy vanilla pudding. Topped with whipped cream and almonds, this cake is truly a slice of paradise.
Ingredients
Scale
- 14 ounce store bought angel food cake
- 21 ounce canned cherry pie filling
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup sour cream
- 3.4 ounce instant french vanilla pudding mix
- 8 ounce container whipped topping thawed
- 1½ tablespoons thinly sliced almonds
Instructions
- Prepare the angel food cake: Cut the cake into bite-sized cubes.
- Layer the cake: In a trifle dish, layer the cake cubes, cherry pie filling, and almonds.
- Make the pudding mixture: In a bowl, combine milk, heavy cream, sour cream, and pudding mix. Pour over the cake layers.
- Add whipped topping: Top with whipped cream and sprinkle with almonds.
- Chill and serve: Refrigerate for a few hours before serving.
Notes
- You can customize this cake with different fruit fillings like blueberry or strawberry.
- For a shortcut, use a store-bought angel food cake.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg