Ingredients for Cherry Angel Cream Cake
- Angel Food Cake
- 1 (14-ounce) can sweetened condensed milk
- Cold Water
- Almond Extract
- Vanilla Instant Pudding Mix
- Whipping Cream
- Cherry Pie Filling
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How to Make Cherry Angel Cream Cake
- Preheat oven to 350°F (175°C). Prepare your favorite 13x9 inch baking pan.
- Cut a 9x13 inch store-bought cake into 1/4-inch slices.
- Arrange half of the cake slices in an even layer at the bottom of the prepared baking pan.
- In a large bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 1/2 cup cold water, and 1 teaspoon almond extract (or extract of your choice).
- Add 1 (4-serving size) package instant vanilla pudding mix.
- Beat with an electric mixer until smooth and creamy.
- Chill the pudding mixture for 5 minutes in the refrigerator. Then, gently fold in 2 cups of whipped cream.
- Spread half of the cream mixture evenly over the cake layer in the baking pan.
- Top with one (21-ounce) can cherry pie filling, spreading evenly.
- Layer the remaining cake slices over the cherry pie filling.
- Spread the remaining cream mixture over the cake layer.
- Top with the remaining cherry pie filling.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set completely.
- Cut into squares and serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
238g
Fat
82g
Carbs
41g
