For the Cake Layer: You can make your angel food cake from scratch or pick up one from the bakery at your grocery store.

• Cut the cake into cubes then place a layer of the cake pieces into the bottom of a cake pan. A serrated knife will cut the cake best!
• Spoon some cherry pie filling on top, then repeat with the rest of the angel food cake cubes and pie filling.

Now make the pudding layer!

• For this step, I wanted something a little thicker than your standard vanilla pudding that wouldn’t take a lot of effort. So I used my trusty instant pudding mix, but added added sour cream along with the milk.
• The sour cream adds the perfect tang to go along with all the sweetness in the cake!
• Spoon the creamy pudding on top of the entire cake. Finally, I topped everything with cool whip and an extra dollop of cherry pie filling.
• Use all your self-control to resist diving into the cake right away and pop it in the fridge to chill for at least 4 hours.
• Oh, I can’t forget to mention the finishing touch: almonds!

Ingredients