This no bake cherry pudding cake is a nostalgic, 15-minute dessert that stacks soft sponge cakes, vanilla pudding, whipped topping, and glossy cherry pie filling in a single dish.
There is no oven, no mixer, and no baking skill required. Everything chills together in the fridge for a few hours until the layers soften into one creamy, spoonable slice, which makes it a dependable choice for potlucks, birthdays, and summer cookouts.
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Why This No Bake Cherry Pudding Cake Recipe Works
Cream filled sponge cakes already contain their own sweet filling, so they act as both the base and the flavor. As they sit under the pudding, they soften into a tender, almost custard-like layer that is nothing like a dry cake.
Instant pudding sets in minutes, whipped topping keeps the middle light, and cherry pie filling brings tartness and color to balance the sweetness. Five store-bought ingredients and a baking dish are all you need.
Ingredients for No Bake Cherry Pudding Cake
- 10 cream filled sponge cakes (snack cakes), split in half lengthwise
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups cold whole milk
- 8 ounces whipped topping, thawed
- 1 can (21 ounces) cherry pie filling
Sponge cakes. Use fresh, soft cakes for the best texture. Slice each one lengthwise with a serrated knife and lay the halves cut side up so the filling soaks into the pudding.
Pudding. Instant vanilla pudding needs cold milk to set, so keep the milk in the fridge until the moment you whisk. Two full minutes of whisking is enough to thicken it.
Whipped topping. Fully thawed whipped topping folds in smoothly. If it is still icy, you will end up with lumps in the pudding.
Cherry pie filling. A 21 ounce can covers a 9×13 dish. Spoon it on in dollops first, then spread gently so it does not drag the pudding.
How to Make No Bake Cherry Pudding Cake
1. Arrange the cakes. Split the sponge cakes lengthwise and lay them cut side up in a 9×13 inch dish, trimming a few pieces if needed to fill the gaps.
2. Whisk the pudding. In a large bowl, whisk the pudding mix with the cold milk for 2 minutes, then let it rest for 5 minutes until thick.
3. Fold in the topping. Gently fold the whipped topping into the pudding with a spatula until no streaks remain.
4. Cover the cakes. Pour the pudding mixture over the sponge cakes and spread it evenly to the edges.
5. Add the cherries. Spoon the cherry pie filling over the pudding and smooth it into an even layer.
6. Chill. Cover with plastic wrap and refrigerate for at least 4 hours, until the cakes are soft and the layers are firm enough to slice.
How to Serve No Bake Cherry Pudding Cake
Cut into squares and serve cold with a spoonful of extra whipped topping. It fits nicely on a dessert table next to cherry pecan cheesecake lush and fresh cherry pie, or beside layered banana pudding and strawberry cheesecake nachos for a party spread.
How to Store and Reheat No Bake Cherry Pudding Cake
Cover tightly and refrigerate for up to 3 days, and put it back in the fridge within two hours of serving. The cakes keep softening each day, so the texture is best on day one or two. Freezing is not recommended because the pudding and topping turn watery when thawed.
Tips and Variations for No Bake Cherry Pudding Cake
Chill overnight. A longer rest gives the softest cake layer and the cleanest squares.
Trim to fit. Cut a few cakes into smaller pieces and tuck them into any gaps so the pudding layer sits evenly.
Use cold milk. Warm milk keeps instant pudding from setting properly.
Pick a different pie filling. Strawberry, blueberry, or peach filling all work in the same amounts.
Keep it chilled. Texas A&M AgriLife Extension offers a food safety brochure that reminds cooks to chill perishable desserts promptly.
Make it chocolate. Use chocolate pudding mix and spoon strawberries over the top for a chocolate version.
Add garnish. Chocolate shavings or a few fresh cherries make the top look finished.
Use a clear dish. A glass dish shows off the layers when you cut the first square.
Frequently Asked Questions About No Bake Cherry Pudding Cake
Can I make no bake cherry pudding cake the day before?
Yes. It actually tastes best after an overnight rest, so make it the day before and keep it covered in the fridge.
How long does no bake cherry pudding cake last?
It keeps for about 3 days in the refrigerator. Beyond that the cakes become very soft.
Can I use homemade pudding in no bake cherry pudding cake?
Instant pudding is best because it sets without cooking. Homemade pudding would need to cool completely first.
Can I use a different pan size?
An 8×8 dish works with about 6 cakes and a smaller batch of pudding.
Is it safe to leave out at a party?
Keep it cold and do not leave it out for more than two hours, since it contains milk and whipped topping.
No Bake Cherry Pudding Cake
Ingredients
Main Ingredients
- 10 cream filled sponge cakes snack cakes, split in half lengthwise
- 3.4 oz instant vanilla pudding mix 1 package
- 2 cup cold whole milk
- 8 oz whipped topping thawed
- 21 oz cherry pie filling 1 can
Instructions
Cooking
- Layer the base. Lay the split cakes cut side up in a 9×13 inch dish.
- Make the pudding. Whisk pudding mix and cold milk 2 minutes, rest 5 minutes, then fold in the whipped topping.
- Assemble. Spread the pudding over the cakes, then top with cherry pie filling.
- Chill. Cover and refrigerate at least 4 hours, then cut into squares.
