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?
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