Cherry Angel Cream Cake

Cherry Angel Cream Cake from Pillsbury™ Baking

Tags: Cakes, Dessert/Sweets

  • Prep Time: 20 min
  • Cook Time: 30 min
  • Ready Time: 270 min
  • Yield: 16 servings


  • 1 (10-inch) round prepared angel food cake, frozen for easier slicing
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 cup cold water
  • 1 teaspoon almond extract
  • 1 (4-serving size) package instant vanilla pudding mix
  • 2 cups (1 pt.) heavy cream, whipped
  • 2 (21 oz.) cans cherry or peach pie filling

Preparation Directions

  • CUT cake into 1/4-inch slices. Arrange half the slices in even layer in 13 x 9-inch baking dish.
  • BLEND sweetened condensed milk, water and almond extract in large bowl with electric mixer on medium speed. Add pudding mix. Beat 3 minutes. Let stand 5 minutes to thicken. Fold in whipped cream.
  • SPREAD half the cream mixture over cake slices. Top with 1 can pie filling. Top with remaining cake slices, remaining cream mixture and 1 can pie filling. Cover and chill 4 hours.

Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.

Nutritional Information Per Serving

Serving Size (1 slice, 1/16 of cake), Calories 390 (Calories from Fat 120), Total Fat 13g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 45mg, Sodium 280mg, Total Carbohydrate 63g (Dietary Fiber 1g, Sugars 30g), Protein 5g; Percent Daily Value*: Vitamin A 15%, Vitamin C 4%, Calcium 10%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.