Cherry Angel Cream Cake Recipe
Cherry Angel Cream Cake Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 16
- Calories: 359
- Fat: 39 g
- Carbohydrates: 8 g
- Sugar: 1 g
- Sodium: 498 mg
- Fiber: 1 g
- Protein: 0.9 g
- Cholesterol: 9 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Cherry angel cream cake is one of the tastiest cakes. It is a perfect blend of cream, milk and cherry. Although, it is quite hard to make it for the first time, but once you start making it on routine basis, it will become really easy for you. Its takes quite a lot of time to as compared to other recipes. However, if it is made in the right way, its taste pays everything off.
Ingredients
- Pillsbury Angel Food Premium Cake Mix, prepared according to package directions: 1 package
- Instant vanilla pudding mix: 1 (4 serving size) package
- Sweetened condensed milk: 1 (14 oz.) can
- Cold water: 1 cup
- Almond extract: 1 teaspoon
- Cherry or peach pie filling: 2 (21 oz.) cans
- Heavy cream, whipped: 2 cups (1 pt.)
Instructions
- First of all, you have to cut the cake into four equal slices. Then, arrange half the slices of the cake on the bottom of 13 x 9-inch baking dish.
- Now, put sweetened condensed milk, almond extract and water in a large bowl and mix them well. After that, add pudding and mix it well with the help of beater.
- Keep the mixture in the refrigerator for around 5 minutes and then fold it in whipped cream.
- Then, you have to spread half the cream mixture onto the slices of the cake. You have to top the cake pieces evenly with the pie filling. Besides, top with left over cakes slices and the cream mixture. In the end, top it with the remaining pie filling.
- Keep the filled cake in the refrigerator for around 4 hours and serve it after cutting into pieces.
 package Sweetened condensed milk: 1 (14 oz.) can Cold water: 1 cup Almond extract: 1 teaspoon Cherry or peach pie filling: 2 (21 oz.) cans Heavy cream, whipped: 2 cups (1 pt.) Instructions First of all, you have to cut the cake into four equal slices. Then, arrange half the slices of the cake on the bottom of 13 x 9-inch baking dish. Now, put sweetened condensed milk, almond extract and water in a large bowl and mix them well. After that, add pudding and mix it well with the help of beater. Keep the mixture in the refrigerator for around 5 minutes and then fold it in whipped cream. Then, you have to spread half the cream mixture onto the slices of the cake. You have to top the cake pieces evenly with the pie filling. Besides, top with left over cakes slices and the cream mixture. In the end, top it with the remaining pie filling. Keep the filled cake in the refrigerator for around 4 hours and serve it after cutting into pieces. 3.2.1284
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