Heaven on Earth Cake



  • 1 Angel Food Cake, prepared
  • 1 package (3.4 oz) Instant Vanilla pudding mix
  • 1 ½ cups milk
  • 1 cup Sour Cream (or plain greek yogurt)
  • ½ tsp almond extract
  • 1 can (20 oz) cherry pie filling
  • 1 container (8 oz) Cool Whip
  • 1 Tbsp almond slices, toasted (optional)


  • Cut angel food cake into cubes. Set aside.
  • In a bowl, whisk together pudding mix, milk, sour cream, and almond extract. Set aside.
  • In a 13×9 baking dish, lay half of the cake cubes in the bottom of the pan. Spoon ¾ of the cherry pie filling over the cake.
  • Repeat cake layer. Pour pudding over the top of the cake, spreading it out evenly.
  • Spoon the Cool Whip over the pudding layer. Dollop the remaining pie filling on top.
  • Refrigerate cake for 4 hours, or overnight. Sprinkle almonds on top when ready to serve.


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