Cynthia'S Cherry Cake
A luscious cherry cake layered with angel food cake, creamy vanilla pudding mixture, and cherry filling, perfect for summer gatherings and dessert lovers seeking a fruity treat.
Ingredients
Instructions
- Mix Eagle Brand milk, cold water, almond extract, and instant vanilla pudding until well combined.
- Cool the pudding mixture in the refrigerator while cutting the angel food cake into small pieces.
- Remove the pudding mixture from the refrigerator and fold in 2 cups of Cool Whip.
- Layer in two layers: first the cut-up cake, then the cream mixture, and finally the cherry filling.
- Chill the assembled cake in the refrigerator and serve.
Tips & Substitutions
For a richer flavor, consider adding a splash of cherry juice or a few fresh cherries to the pudding mixture. If you don't have almond extract, vanilla extract can be used instead. To lighten the dessert, swap out the Cool Whip for a homemade whipped cream. This cake can also be adapted with different fruits, such as blueberries or peaches, for a twist reminiscent of Peach Melba Angel Cake.
Serving Suggestions
Serve chilled for a refreshing dessert, especially on warm days. This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. For a festive touch, garnish with additional cherries or toasted almonds. It works well as a summer party dessert or a light finish to a barbecue.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To prevent the cake from becoming soggy, it's best to keep the layers separate until ready to serve. If you need to reassemble, gently layer the components again and chill briefly before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cynthia'S Cherry Cake contains roughly 453 calories, with 11g protein, 89g carbohydrates, and 7g fat. It is an excellent source of calcium (28% of the Daily Value) and protein (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1027mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of canned cherry pie filling?
Yes, you can use fresh cherries, but you'll need to prepare a simple cherry sauce to mimic the flavors of cherry pie filling. Cook pitted cherries with sugar and a bit of cornstarch to thicken it up. This will give your cake a fresh taste while still maintaining the cherry flavor.
Is there a gluten-free version of this cake?
To make a gluten-free version, use a gluten-free angel food cake. Ensure all other ingredients, including the pudding and cherry filling, are gluten-free as well. This way, you can enjoy this delicious dessert while adhering to a gluten-free diet.
Can I make this cake ahead of time?
Absolutely! This cake can be assembled a day in advance, making it a great option for parties. Just be sure to keep it covered in the refrigerator to maintain freshness. The flavors often deepen and improve after sitting, making it even more delicious when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).