Print Recipe

No-Bake Cherry Custard Cake


  • 1 (10-inch) prepared angel food cake
  • 1 (1.4 ounce) box sugar-free instant vanilla pudding mix
  • 1 1/2 cups 2% milk
  • 1 cup light sour cream
  • 1 (21 ounce) can light cherry pie filling


  1. Tear the angel food cake into bite-size pieces. Press into an 11 x 7-inch baking dish.
  2. In a mixing bowl, combine the pudding mix, milk and light sour cream. Beat until thickened, about 2 minutes.
  3. Spread over the cake.
  4. Spoon cherry pie filling evenly over the top of the cake.
  5. Chill thoroughly until serving time.

Yield: 12 servings

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