Cherry Angel Cream Cake Recipe

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It doesn’t matter if you’re team cherry, peach, or apple. This cream cake can be layered with your favorite pie filling!
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4 hrs 30 min DURATION
4 hrs 15 min COOK TIME
15 min PREP TIME


  • 1 prepared round angel food cake (10- or 12-oz.), frozen (for easy slicing)
  • 1 can (14 oz.) sweetened condensed milk
  • 1 cup cold water
  • 1 teaspoon almond extract
  • 1 package (4-serving size) instant vanilla-flavor pudding mix
  • 2 cups (1 pint) whipping cream, whipped
  • 2 cans (21 oz. each) cherry OR peach pie filling, divided


  • Cut cake into 1/4-inch slices; arrange half the slices on the bottom of a 13-by-9-inch baking dish.
  • In a large bowl, combine sweetened condensed milk, water and almond extract; mix well. Add pudding mix; beat well. Chill for 5 minutes. Fold in whipped cream.
  • Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, then remaining cream mixture, then other can of pie filling.
  • Chill for 4 hours, or until set. Cut into squares to serve. Store leftovers, covered, in refrigerator.

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