Monday, November 16, 2015

#3677 - Sour Cream Cherry Cake

(by Shirley McNevich)

1 box Duncan Hines angelfood cake mix
1 - 21oz. can Lucky Leaf cherry pie filling
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
1 1/2 cups cold milk
1 - 8oz. Breakstone's sour cream

Prepare the angelfood cake according to box directions, then cool it completely. Tear the cake into bite sized pieces. Spread HALF of the cake pieces in the bottom of a 9 x 13 glass baking dish. Spread 2/3 of the cherry pie filling evenly over the cake pieces. Spread the remaining cake pieces evenly over the top. In a mixer add pudding mix, milk and sour cream--beat until thickened. Spoon the sour cream mixture evenly over the top of the cake. Cover with foil and refrigerate until cold. When ready to serve, spread the remaining cherry pie filling over the top. Note: you may not use all of the cake pieces depending on the size and depth of your cake dish.

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