Step 1

Preheat oven to 375F˚. Grease 2 8” round cake pans and line with parchment paper. In a large bowl combine cake ingredients until smooth and uniform. Do not overmix.

Step 2

Pour batter into pans and bake for 20 minutes or until cake is springy when pressed with a spoon. Allow to cool for 10 minutes before tipping upside down and removing cakes from pan to a wire rack to finish cooling completely. Or refrigerate for at least 1 hour.

Step 3

Combine milk and pudding mix in a medium bowl. Allow to cool in the refrigerator for at least 30 minutes.

Step 4

Arrange first cake on cake platter or stand. Spread vanilla custard over the top. Place second cake on top and dust with powdered sugar. Serve with cherry pie filling and a dollop of whipped cream on top of each slice.