Step 1

Cut the cooled angel food cake into cubes about 1 inch in size.Pro Tip: If you are baking the cake yourself for this recipe, make sure to let it cool fully before cutting it so that it doesn’t make the other ingredients too warm.Pro Tip: The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.

Step 2

Layer half of the cake pieces evenly in the bottom of a 9x9 cake pan (metal or glass).

Step 3

Spread 2/3 of the cherry pie filling evenly over the cake.

Step 4

Layer the last half of the cake cubes over the cherry pie filling.

Step 5

In a medium bowl stir together the pudding mix, milk, and sour cream until smooth, about 2 minutes. Spread evenly over the top of the cake.

Step 6

Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the cherry pie filling over the top.

Step 7

Place in the fridge and let chill 4 to 5 hours before serving.Pro Tip: This cake needs at least 4 to 5 hours in the fridge so it can soak up all of the flavors. Overnight is even better.

Step 8

Sprinkle slivered almonds on top of the cake before you serve it, optional.