Ingredients:
2 pkg. Angel cake mix (14 1/2 oz. each)
3 cans Cherry pie filling (1 lb. 5 oz. each)
2 cans Vanilla pudding (1 lb. 2 oz. each)
1 cup Sour cream


Directions:
Prepare cake per instructions and bake in 10 inch tube pans. When cool cut into 1/2” cubes. Place half in the bottom of two 13x9x1 1/2 inch pans. Spread each pan of cubes with 1 can of pie filling. Top each with remaining cake cubes. Combine pudding and sour cream. Mix until well blended. Pour evenly over both pans of cherry cake mixture. Chill for 5 hours or overnight. Cut in squares and garnish with remaining can of pie filling.