Cherry Almond Cake with Pudding Filling

Half the angel food cake is already cubed. The cherries are sitting in that glossy filling, waiting. Eight hours from now—or overnight—this thing gets assembled into layers that taste like they’ve been thinking about each other the whole time.

Why You’ll Love This Cherry Almond Cake

Doesn’t need an oven. Seriously. Just a fridge and patience.

Works for a crowd without the stress—make it the morning of, chill while you do other things. The pudding layer keeps everything moist, the cherries stay bright instead of getting mushy.

Tastes better the next day. The cake cubes soak up pudding and cherry juice. Gets this tender, almost soufflé texture that doesn’t happen right away.

Almonds on top give crunch. That one small contrast changes everything. Optional, but don’t skip it.

Also: it’s a dessert for people who don’t trust themselves with baking. No oven means no burning it. No timing. Just layering.

What You Need for Cherry Almond Cake

Angel food cake—cooled completely. A warm one falls apart on you. Serrated knife works best. The kind with those crispy edges, light and airy inside. Don’t use pound cake or something dense. The whole thing relies on that hollow structure soaking up the pudding.

Cherry pie filling. One cup, and you divide it. Half goes between layers, half on top. The red ones that come in a tin work fine. Fresh cherries make it fancier, but the filling does its job.

Instant vanilla pudding mix. One packet, three-quarters cup worth. Vanilla because it doesn’t fight the cherries. The cherry and almond cake thing needs a flavor that sits back.

Milk and sour cream. A cup of milk, half a cup of sour cream. The sour cream matters—it cuts the sweetness, makes the pudding less sticky. Regular whipped cream is too light here.

Cool Whip or any whipped topping. A tub, thawed if frozen. The light crown. Some people make their own. Works either way. The store version spreads easier.

Slivered almonds. Quarter cup. Sprinkle on top at the end. Brings nutty crunch. Almond and cherry cake needs that texture hit. Skip it if you hate nuts, but it’s where the almond part actually shows up.

How to Make Cherry Almond Cake

Start with the cake cut into one-inch cubes. If you’re doing this yourself, cool it all the way first. Warm cake goes gummy, loses its structure. Use a serrated knife, slice gently. The air pockets hold everything together—squeeze test: light and springy, not dense.

Layer half the cubes in a 9x9 pan. Metal or glass both work. Even thickness across the bottom. This matters because the pudding needs to soak through evenly.

Spread about two-thirds of the cherry pie filling on top of those cubes. Don’t clump it. Spread gently so it covers, but don’t press down. The smell hits here—sharp and sweet all at once.

Add the remaining cake cubes over the filling. Try to cover it completely so the pudding doesn’t leak straight through to the bottom. Some gaps are fine. You’re not building a sealed container.

How to Get the Pudding Layer Right

In a bowl, whisk pudding mix, milk, and sour cream for about two minutes. It should be creamy but slightly thick. The sour cream does something—adds tang, prevents it from being overly sweet or runny. Too runny and everything slides around. Too thick and it doesn’t soak into the cake.

Spread it evenly over the top layer of cake. Don’t dump heaps. Cover all the gaps but don’t over-smooth it. Spreads easier if you use an offset spatula or just a regular knife with a little water on it.

Top with Cool Whip next. Smooth it out like the light crown it is. Offsets the dense pudding layer. Then dollop the remaining cherry pie filling across the top in puddles or spread it sparingly. Berries burst their aroma now—that’s when you know it’s working.

Chill it. At least four hours minimum. Ideally overnight. The pudding softens the cake cubes, the pie filling juice soaks through the layers, and the whole thing becomes something different from when you assembled it. Eight hours and fifteen minutes total with prep time included.

Cherry Almond Cake Tips and Common Mistakes

Don’t skip cooling the angel food cake. Warm cake is a mess. It compresses, gets dense, won’t hold its texture when pudding soaks it.

The serrated knife is non-negotiable if you’re cutting it yourself. Regular knife tears the air pockets. Just slice gently.

Sour cream—use the real thing. Reduced-fat or fat-free versions can get watery. The full-fat version holds the pudding together and tastes better anyway.

Chill time isn’t optional. Four hours is the minimum. Less and the layers haven’t melded. The cake’s still separate from everything else. Overnight means the flavors actually talk to each other. The pudding gets thicker, the cake softer, the cherries sink into the whole thing.

Don’t overspread the pudding. It doesn’t need to be thick. Thin and even spreads better, soaks into cake more evenly.

Almonds go on last—right before serving. They soften if they sit in the fridge for hours. The crunch is the point. Wait until you plate it.

Some people layer it in individual cups instead of a 9x9 pan. Works exactly the same. Just divide everything into thirds instead of halves.

Cherry Almond Cake with Pudding Filling

By Emma

Prep:

20 min

Cook:

0 min

Total:

8h 15min

Servings:

10 servings

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

Method

1. 1 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.
2. 2 Layer half of cake cubes evenly in bottom of 9x9 pan; metal or glass. Thickness matters for soaking.
3. 3 Spread about two-thirds cherry pie filling on top. Don’t clump—spread gently. The smell of cherries hits here, sharp and sweet.
4. 4 Add remaining cake cubes, trying to cover filling completely so pudding doesn’t leak through.
5. 5 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.
6. 6 Spread pudding evenly over the top layer of cake. Don’t dump heaps or risk soggy mess but cover all.
7. 7 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.
8. 8 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.
9. 9 Before serving, sprinkle slivered almonds across the top to add crunch and a nutty contrast to soft layers. Optional but elevates textural interest.

Nutritional information

Calories

161

Protein

5g

Carbs

31g

Fat

2g

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Frequently Asked Questions About Cherry Almond Cake

Can I make this the day before serving? Yes. Overnight is better. The flavors sit together. The pudding sets up harder, cake gets softer. Take it out of the fridge 10 minutes before serving so it’s not rock cold.

What if I can’t find angel food cake? Pound cake works. Won’t taste the same—it’s denser. Sponge cake works too. Fluffy white cake from a box also fine. Just not chocolate. Don’t use chocolate.

Can I use fresh cherries instead of pie filling? Sure. But fresh cherries are drier. You’ll need to sweeten them, maybe cook them down with sugar first. The pie filling already has juice in it, which is what actually moistens the layers. Fresh cherries might leave dry spots.

How long does this keep in the fridge? Three or four days, covered. The longer it sits, the softer the cake gets. Eventually it turns into almost a pudding situation. Still tastes good, just not as structured.

Can I make it in a bigger pan? Yeah. Double the recipe or use a 9x13. Just know it won’t be as thick. Thinner means it chills faster, around three hours instead of four. The ratio changes slightly but it still works.

What’s the almond cherry coffee cake angle? Different thing. That’s usually baked. This one doesn’t need an oven at all. Totally different method, similar flavors. This is faster.

Do I have to use Cool Whip? No. Whipped cream works. Real whipped cream is actually better if you have time. Cool Whip spreads easier though. Stabilized whipped cream—the kind you buy in a can—also works.

Can I add more almonds? Half cup total is fine. Any more and they get overwhelming. They’re there for contrast, not as the main event.