CWA Financial Advisor and Director of Strategy, Jennifer DeNapoli, shares her secrets to making a cake that tastes like heaven on Earth!

From: Jennifer DeNapoli



1 angel food cake (pre-made or homemade and cooled)

1 18oz can cherry pie filling

1 package 4-serving instant vanilla pudding mix

1 1/2 cup 2% milk

1 cup sour cream

8oz cool whip

Optional: sliced almonds for garnish



  1. Cut the angel food cake into cubes about 1 inch in size.
  2. Layer half of the cake pieces evenly in the bottom of a 9″x9″ cake pan (metal or glass).
  3. Spread 2/3 of the cherry pie filling evenly over the cake.
  4. Layer the last half of the cake cubes over the cherry pie filling.
  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.
  6. Spread the cool whip evenly over top of the pudding layer. Drop and spread the rest of the cherry pie filling on top.
  7. Place in the fridge and let chill 4 to 5 hours before serving (the longer the cake sits and soaks up all of the flavors, the better!).
  8. Optional: sprinkle slivered almonds on top of the cake before serving.


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