Cherry Almond Cake
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Angel food cake cubes layered with cherry filling, pudding mix blended with sour cream and milk, topped with whipped cream and slivered almonds. Needs resting in fridge 4 to 5 hours for flavors to meld. Uses serrated knife for cutting cake to keep airy texture. Chilling absorbs moisture and flavors. Can swap cherry pie for mixed berry or peach preserves. Pudding adds creaminess, sour cream tang cuts sweetness. Almonds optional but add crunch. Calories around 161 per serving, modest fat and protein. Sweet, tangy, fluffy layers. Great make-ahead dessert, just don’t rush the cooling or chilling.
Prep:
20 min
Cook:
0 min
Total:
Servings:
10 servings
#American dessert
#layered cake
#make-ahead dessert
#chilled cake
Angel food cake’s airy fluff is a treasure but tricky when wet ingredients join. Learned the hard way that cutting warm cake wrecks texture—so patience mandatory. Serrated knives are a must; smooth blades squish air bubbles. Adding sour cream to pudding isn’t just tradition—sharp balance to cherry sweetness, stops dessert from sliding toward cloying. I’ve swapped cherry pie filling with peach but stay wary—the liquid varies, watch soaking. After layering, fridge wait time tests willpower—don’t rush. Something changes between hours 3 and 5 as flavors marry and cake softens but not soggy yet. The cool, tangy pudding layer contrasts with tart cherries; crowned with whipped lightness and finished with crunchy almonds—it’s a textural mosaic. Best enjoyed from a chilled pan, spoon scraping sides for every bit.
Ingredients
- 1 angel food cake, cooled and cut into 1 inch cubes
- 1 cup cherry pie filling, divided
- 3/4 cup instant vanilla pudding mix
- 1 cup milk
- 1/2 cup sour cream
- 1 tub Cool Whip or whipped topping
- 1/4 cup slivered almonds, optional
About the ingredients
Don’t skip letting the cake cool completely. Cutting while warm steals its lightness, turning it dense and gummy. Try serrated knives; straight edges tear, ruining airy crumb. Cherry pie filling can be subbed with raspberry or peach preserves for a twist but be mindful of extra liquid—too wet and layers will collapse. For pudding, instant vanilla works best; homemade takes way longer and skews texture. Sour cream is key; it cuts down overly sweet pudding, adds creaminess and a bit of tang, essential or flavor feels flat. Cool Whip’s moisture keeps things light on top, unlike heavy cream which can weigh cake down. Almonds optional but highly recommended—adds crunch and nuttiness balancing the sweetness and softness beneath.
Method
- Start with fully cooled angel food cake; if cutting warm cake, it turns gummy and messes texture. Use a serrated knife to slice. Keep cake air pockets intact—squeeze test: light and springy, not dense.
- Layer half of cake cubes evenly in bottom of 9x9 pan; metal or glass. Thickness matters for soaking.
- Spread about two-thirds cherry pie filling on top. Don’t clump—spread gently. The smell of cherries hits here, sharp and sweet.
- Add remaining cake cubes, trying to cover filling completely so pudding doesn’t leak through.
- In a medium bowl, whisk pudding mix, milk, and sour cream for around 2 minutes until creamy but slightly thick. Sour cream adds needed tang and prevents pudding from being overly sweet or runny.
- Spread pudding evenly over the top layer of cake. Don’t dump heaps or risk soggy mess but cover all.
- Top with Cool Whip, smoothing it out. It’s the light crown, offsets dense pudding. Then dollop remaining cherry pie filling in puddles or spread sparingly. Berries burst aroma now.
- Chill in refrigerator at least 4 hours minimum—ideally 5 or overnight for flavors to really sink in. The pudding softens cake cubes, pie filling juices soak layers.
- Before serving, sprinkle slivered almonds across the top to add crunch and a nutty contrast to soft layers. Optional but elevates textural interest.
Cooking tips
Cutting cake right sets stage—don’t rush. Serrated blade acts like a saw and preserves air pockets; cutting with a regular knife presses cake down, losing fluff. Layer evenly so pie filling can saturate cubes below but avoid clumping or naked spots, which cause uneven sogginess. When mixing pudding, beat thoroughly for 2 minutes—the mix thickens and smooths out. Adding sour cream prevents pudding from being too stiff or too loose. Spread pudding layer carefully; too thin and it dries out, too thick and dessert feels heavy. Cool Whip smooths top surface and lightens whole dessert. Dollop leftover filling rather than full spread so cherries peek through, teasing eyes as well as palate. Cover tight and refrigerate minimum four hours; overnight preferred. During chill, pudding softens cake without total breakdown. Sprinkle almonds just before serving to maintain crunch; pre-done almonds turn limp.
Chef's notes
- 💡 Cutting cake warm wrecks texture, gummy mess follows. Go serrated blade only, acts like saw, keeps pockets air intact. Don’t mash down. Cake lightness vital or all soggy.
- 💡 Spread pie filling gently, avoid clumps. Cherry aroma pops when evenly laid. Thick enough to soak cubes, not flood. Use spoon or offset spatula for precision. Leftover filling dolloped on top - aroma teaser.
- 💡 Whisk pudding with milk and sour cream about 2 minutes till creamy, thick but spreadable. Sour cream adds tang, restrains pudding sweetness. Without it, overly sweet or runny layers happen. Mix thoroughly.
- 💡 Cool Whip smooths final layer. Lightness counterbalances pudding density. Avoid heavy creams here, they weigh cake down and ruin airy profile. Do not dump puddles; spread thin but full coverage.
- 💡 Slivered almonds toasted dry skillet for crunch and aroma before sprinkling. Adds deep nuttiness, contrast to soft sweet layers below. Optional but texture lift worth including for final garnish.
Common questions
How to avoid soggy cake?
Chill long enough, min 4 hrs. Cut cake cooled fully. Don’t dump filling or pudding too thick. Pudding softens cake but too much kills structure. Balance soaking with firmness.
Substitute for sour cream?
Greek yogurt works well, less fat adds tang. Any creamy dairy with tang helps balance pudding sweetness. Skip sour cream, risk cloying sweet pudding, texture changes too.
What if cherry filling watery?
Drain extra juice or strain filling first. Excess liquid floods layers, mushy bottom. Dry filling gives better soak control, prevents cake collapse. Strain helps keep layers intact.
How store leftovers?
Wrapped tight fridge. 3-4 days best. Almonds lose crunch if stored on too long. Let come to room temp briefly before eating, edges soften. Freeze not recommended, pudding changes texture.
