Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is always a hit at our family reunions. And this recipe has saved me when I've needed a last minute dessert.

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Recipe Summary

prep:
25 mins
additional:
30 mins
total:
55 mins
Servings:
16
Yield:
2 cakes
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Use a long serrated knife to cut the angel food cake in half, width-wise. Hollow out each cake half; use the bits of cake to fill the hole in the center, making 2 cake bowls.

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  • Whisk the pudding mix, whipped topping, milk, and almond extract in a large bowl; beat well. Pour pudding mixture evenly into the cake bowls.

  • Evenly spoon cherry pie filling around the top edge of each cake. Chill cakes in refrigerator for 30 minutes before serving.

Nutrition Facts

230 calories; protein 3.6g; carbohydrates 40.1g; fat 6.4g; cholesterol 3.7mg; sodium 355.8mg. Full Nutrition
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