Ingredients
- 1 (16 oz) pound cake or angel food cake, cubed
- 1 (21 oz) can cherry pie filling (or your favorite pie filling)
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 cup sour cream
- 1 (8 oz) container whipped topping (Cool Whip), thawed
- Almond slivers (optional, for garnish)
Instructions
- Prepare the Cake Base
Cube the pound cake or angel food cake into bite-sized pieces. Place half of the cubes in the bottom of a 9×13 inch baking dish. - Layer the Pie Filling
Spoon half of the cherry pie filling over the cake cubes in the dish. - Add Second Cake Layer
Add the remaining cake cubes on top of the cherry layer. - Mix Pudding Layer
In a medium bowl, whisk together the instant pudding mix and cold milk until it thickens slightly (about 2 minutes). Fold in the sour cream until well blended. - Spread the Pudding Mixture
Pour and gently spread the pudding mixture over the cake layers in the dish. - Top with Whipped Topping
Spread the Cool Whip evenly over the pudding layer. - Add Remaining Pie Filling
Spoon the remaining cherry pie filling on top in dollops or a light drizzle (optional to swirl). - Chill
Refrigerate the cake for at least 4 hours or overnight for best flavor and texture. - Garnish & Serve
Before serving, sprinkle with slivered almonds if desired. Slice and enjoy!
Let me know if you want a chocolate version or a printable format!