Name: Shortcut Angel Cream Cake
Ingredients: 1 (12-ounce) prepared round angel food cake, frozen; 1 (14-ounce) can sweetened condensed milk; 1 cup cold water; 1 teaspoon almond extract; 1 package (4 serving size) instant vanilla flavor pudding mix; 2 cup (1 pint) heavy cream, whipped; 2 can (21-ounce) cherry or peach pie filling

Shortcut Angel Cream Cake

2 Comments

One of the easiest cake recipes around, this Shortcut Angel Cream Cake tastes absolutely delicious and couldn't be simpler to put together. Using a prepared angel food cake and a package of vanilla pudding mix cuts down on the workload for this simple cake recipe. The cherry flavor from the can of pie filling goes a long way in this recipe so you get a burst of fruity goodness in every single bite. The next time you need a quick fix dessert to serve after dinner, this should be your go-to recipe!

Chilling Time4 hr

Cooking MethodNo Bake

Ingredients

1 (12-ounce) prepared round angel food cake, frozen
1 (14-ounce) can 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) heavy cream, whipped
2 cans (21-ounce) cherry or peach pie filling

Instructions

Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish.
In large mixing bowl, combine sweetened condensed milk, water and extract; mix well.
Add pudding mix; beat well. Chill 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, cream mixture and pie filling.
Chill 4 hours or until set.
Cut into squares to serve. Refrigerate leftovers.