1. Prepare the Angel Food Cake:

1. Preheat your oven according to the package directions on the angel food cake mix.
2. Prepare the cake batter according to the package instructions, typically by beating egg whites and then gently folding in the cake mix. Some mixes might also require water.
3. Pour the batter into an ungreased 9×13-inch baking pan. Do not grease the pan for angel food cake, as it needs to cling to the sides to rise properly. Many mixes will say to use a tube pan, but a 9×13 is specifically called for in this recipe.
4. Bake according to the package directions, or until a wooden skewer inserted into the center comes out clean.
5. Let the cake cool completely in the pan. This is important, as a warm cake will melt the pudding layer.

2. Make the Pudding Layer:

1. While the cake is cooling, prepare the pudding mixture.
2. In a medium bowl, whisk together the instant vanilla pudding mix, whole milk, and sour cream until smooth and well combined.
3. Let the pudding mixture sit for a few minutes to thicken slightly.

3. Toast the Almonds (Optional, but Recommended):

1. While the pudding is thickening, toast the slivered almonds. This enhances their flavor.
2. Oven Method: Spread the almonds in a single layer on a small baking sheet. Toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden brown and fragrant. Watch carefully, as they can burn easily.
3. Stovetop Method: Heat the almonds in a dry skillet over medium heat, stirring frequently, for 3-5 minutes, or until lightly golden brown and fragrant.
4. Let the toasted almonds cool completely.

4. Assemble the Layers:

1. Once the cake is completely cool and the pudding has thickened, spread the pudding mixture evenly over the cooled angel food cake.
2. Spoon the cherry pie filling evenly over the pudding layer.
3. Spread the thawed whipped topping evenly over the cherry layer.
4. Sprinkle the toasted slivered almonds evenly over the whipped topping.

5. Chill and Set:

1. Cover the cake with plastic wrap or foil.
2. Refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and the flavors to meld.

6. Serve:

1. Serve the cake chilled, straight from the refrigerator.
2. Cut into squares and enjoy!