Why You’ll Love This Recipe
This isn’t just another trifle—it’s a cloud of comfort in a dish. Inspired by retro refrigerator cakes and viral TikTok trends from creators like @deesviral, this version layers simple ingredients into something extraordinary. The contrast of textures—pillowy cake, juicy cherries, and creamy custard—is pure magic. It's sweet but not heavy, rich but refreshing, and disappears fast at every gathering.
Perfect for:
- Hot-weather desserts and no-oven-needed meals
- Last-minute guests and holiday buffets
- Fans of banana pudding, fruit parfaits, or Jell-O molds
- Making memories with kids (they can help layer!)
🍒 "I made this after church," said one home cook. "My pastor asked for the recipe before he finished his second helping!"
Ingredients
For the Layers
- 1 prepared angel food cake (store-bought or homemade), cut into 1-inch cubes (~6 cups)
- 1 can (21 oz / 600g) cherry pie filling (any brand, cherry or mixed berry)
For the Creamy Pudding Base
- 1 package (3.4 oz / 96g) instant vanilla pudding mix (like Jell-O)
- 1½ cups (360ml) cold milk (whole or 2% recommended)
- 1 cup (240g) sour cream, room temperature (adds tang and richness)
- 1 container (8 oz / 225g) whipped topping, thawed (like Cool Whip)
For Garnish (Optional)
- Extra cherries (maraschino or fresh)
- Chopped toasted almonds or pecans
- Dusting of powdered sugar
- Fresh mint leaves
Step-by-Step Instructions
1. Prepare the Pudding Filling
In a large bowl:
- Pour cold milk into the vanilla pudding mix.
- Whisk 2 minutes until thickened and smooth.
Add sour cream and fold in gently until fully blended—no lumps.
Stir in thawed whipped topping until light, fluffy, and uniform.
✅ Don’t overmix —keep it airy!
2. Layer the First Third
In a 9×13-inch glass serving dish or trifle bowl:
- Spread 1/3 of the angel food cake cubes in an even layer.
- Spoon 1/3 of the cherry pie filling over the top.
- Add 1/3 of the pudding mixture and spread gently.
Repeat two more times to create three full layers.
✅ Pro Tip: Gently press down each layer so flavors meld without crushing the cake.
3. Chill Until Set
- Cover with plastic wrap and refrigerate at least 4 hours, or overnight for best results.
- The longer it chills, the firmer and more cohesive it becomes.
Serve well-chilled.
✅ Leftovers? Store covered—they stay fresh and delicious for days!
4. Garnish & Serve
- Just before serving, sprinkle with optional toppings:
- A few extra cherries
- A handful of chopped toasted almonds
- Light dusting of powdered sugar
Slice or scoop into bowls.
Pair with:
- Iced tea or sparkling water
- Coffee or dessert wine
- A smile 😊
✅ Leftovers? Reheat gently in the oven—the aroma returns!
You Must Know
- Use cold milk —it helps the pudding set faster.
- Chill thoroughly —warm cake may make it soggy.
- Fold, don’t stir —keeps the filling light and airy.
- Tastes better the next day! Flavors deepen and texture firms up beautifully.
- Freezer-friendly? Best fresh—but freeze unfrosted layers up to 3 months.
Storage Tips
- Store covered in the refrigerator for up to 5 days.
- Do not freeze once assembled—the sour cream may separate upon thawing.
- Freeze cake base and filling separately if desired; assemble when ready.
Ingredient Substitutions
Serving Suggestions
- Serve family-style on a platter with candles.
- Great for potlucks—bring the whole pan!
- Double the batch and freeze half for future joy.
- Pack in lunchboxes (reheat safely).
Cultural Context
Rooted in American mid-century convenience cooking and modern social media food trends, this recipe celebrates how simple ingredients—cake mix, canned fruit, and instant pudding—can become something deeply satisfying. Found at church suppers, creative kitchens, and TikTok feeds alike, it honors the joy of sharing food that feels both familiar and special.
Pro Tips
- Double the recipe? Yes—perfect for feeding a crowd.
- Want more texture? Add granola or crushed cookies between layers.
- Make ahead: Assemble 1–2 days ahead. Chill until serving.
- Label your dish: People will ask for the recipe.
- Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use low-fat or dairy-free alternatives?
A: Yes—but full-fat versions give the best texture and flavor.
Q: Why did my pudding turn out runny?
A: Likely not chilled long enough or warm ingredients used. Ensure cold milk and full chilling time.
Q: Is this gluten-free?
A: Only if using GF angel food cake and verifying all ingredients.
Q: Can I make individual servings?
A: Absolutely! Layer in parfait glasses or mason jars for cute mini desserts.
Q: Can I air fry leftovers?
A: No—but reheat briefly in microwave (5 secs) to soften center.
Allergy Information
Contains: dairy (milk, sour cream, whipped topping), eggs (in cake and pudding), wheat (in cake).
Gluten-free option: Use certified GF angel food cake.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed cakes, puddings, and toppings.
Nutrition Facts (Per Serving – Approximate)
Based on 12 servings
- Calories: 240
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 28g
- Protein: 4g
- Sodium: 380mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This cake doesn’t shout. It emerges cold from the fridge, creamy and inviting, saying everything a great treat should: “Scoop me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with cherry, creativity, and someone who says, “Let’s make it together.”
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