Description
A delightful dessert combining tender cake, silky vanilla pudding, and juicy cherries for a celebratory experience.
Ingredients
Scale
- 1 box of white or yellow cake mix, plus ingredients called for on the box
- 2 (3.4 oz) packages instant vanilla pudding
- 3 1/2 cups cold milk (for pudding)
- 1 can (21 oz) cherry pie filling or 2 cups fresh pitted cherries
- 1 tub (8 oz) whipped topping or 2 cups heavy cream whipped with powdered sugar
- Optional add-ins: toasted sliced almonds, shredded coconut, chocolate shavings, cherry liqueur
Instructions
- Preheat your oven per the cake mix/package directions and prepare a 9×13-inch pan with nonstick spray.
- Mix and bake the cake according to package instructions.
- Cool the cake completely on a wire rack.
- Whisk the instant vanilla pudding mix with cold milk in a medium bowl until smooth.
- Refrigerate the pudding for 10–15 minutes to thicken.
- Drain excess syrup from canned cherries or prep fresh cherries.
- Cut the cooled cake into 1-inch cubes.
- Place half the cake cubes in an even layer in a serving dish.
- Spoon half of the chilled pudding over the cake cubes.
- Scatter half of the cherries over the pudding layer.
- Repeat the layers with the remaining cake cubes, pudding, and cherries.
- Spread the whipped topping evenly across the top.
- Refrigerate the assembled dessert at least 4 hours or overnight.
- Slice or scoop dessert onto plates to serve.
Notes
Assemble the cake up to 24 hours ahead and store it in the refrigerator. For variety, substitute cake flavors, use seasonal fruits, or add nuts.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 33g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg