Heaven on Earth Cake Recipe

Introduction

Heaven on Earth Cake is a delightful layered dessert that combines fluffy angel food cake, sweet cherry pie filling, creamy vanilla pudding, and whipped topping. It’s easy to assemble and perfect for any occasion when you want a light yet indulgent treat.

Ingredients

• 13 ounces prepared Angel food cake (cut into 1-inch cubes)
• 21 ounces cherry pie filling (1 can)
• 1 box instant vanilla pudding (3.5 ounces)
• 1 1/2 cups 2% milk
• 1 cup sour cream
• 6 ounces Cool Whip whipped topping
• 1/4 cup slivered almonds or sliced almonds (optional, for topping)

Instructions

1. Step 1: Use a serrated knife to cut the angel food cake into 1-inch square chunks.
2. Step 2: In a deep dish 8×8” square baking dish, evenly layer half of the angel food cake chunks into the bottom of the pan.
3. Step 3: Spread half of the cherry pie filling over the angel food cake. Then place the remaining angel food cake chunks into an even layer on top of the cherry pie filling.
4. Step 4: In a mixing bowl, combine the dry instant vanilla pudding mix, milk, and sour cream. Stir with a wire whisk for 1-2 minutes until thoroughly combined, smooth, and thick. Spread this pudding mixture evenly over the top angel food cake layer.
5. Step 5: Spread the Cool Whip in an even layer over the pudding layer. Swirl the remaining cherry pie filling over the whipped topping.
6. Step 6: Cover the cake with plastic wrap, foil, or a lid. Refrigerate for at least 2 hours or overnight. Before serving, garnish the top with almonds if desired.

Tips & Variations

• For added texture and flavor, lightly toast the almonds before sprinkling them on top.
• Substitute cherry pie filling with your favorite fruit pie filling, such as blueberry or peach, for a different twist.
• If you prefer a tangier dessert, try using Greek yogurt in place of sour cream.

Storage

Store the cake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled. When ready to serve, let it sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing as the texture of the pudding and whipped topping may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this dessert actually tastes better after it has chilled for several hours or overnight, allowing the flavors to meld and the cake to soak up the pudding.

Can I use homemade angel food cake instead of store-bought?

Absolutely! Whether homemade or store-bought, just ensure the cake is cut into 1-inch cubes for easy layering.

Heaven on Earth Cake Recipe

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★★★★★

4.6 from 93 reviews

• Author: Thomas
• Total Time: 2 hours 15 minutes
• Yield: 9 servings 1x
• Diet: Low Fat

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Description

Heaven on Earth Cake is a no-bake, layered dessert featuring airy angel food cake, sweet cherry pie filling, creamy vanilla pudding mixed with sour cream, and fluffy Cool Whip. Topped with optional slivered almonds, this rich, fruity, and creamy treat is perfect for a refreshing and light dessert that can be prepared ahead and chilled to meld the flavors beautifully.

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Ingredients

Scale 1x2x3x

For the Cake and Filling

• 13 ounces prepared angel food cake, cut into 1-inch cubes
• 21 ounces cherry pie filling (1 can)

For the Pudding Layer

• 1 box instant vanilla pudding mix (3.5 ounces)
• 1 1/2 cups 2% milk
• 1 cup sour cream

For the Topping

• 6 ounces Cool Whip whipped topping
• 1/4 cup slivered or sliced almonds (optional, for topping)

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Instructions

1. Prepare the Angel Food Cake: Using a serrated knife, cut the prepared angel food cake into 1-inch square chunks to create even-sized pieces for layering.
2. Layer the Cake Base: In a deep dish 8×8-inch square baking dish, evenly spread half of the angel food cake chunks to create the first layer.
3. Add Cherry Pie Filling: Spread half of the cherry pie filling evenly over the angel food cake layer. Then place the remaining angel food cake chunks evenly over the cherry pie filling to create the second layer.
4. Make the Pudding Mixture: In a mixing bowl, whisk together the dry instant vanilla pudding mix, 1 1/2 cups of 2% milk, and 1 cup sour cream for 1-2 minutes until smooth, thick, and well combined. Spread this pudding mixture over the second angel food cake layer evenly.
5. Top with Cool Whip and Extra Cherry Filling: Spread the 6 ounces of Cool Whip into an even layer on top of the pudding. Swirl the remaining cherry pie filling over the Cool Whip layer to add a decorative and flavorful finish.
6. Chill and Garnish: Cover the dish with plastic wrap, foil, or a lid. Refrigerate for at least 2 hours or overnight to let the layers set and flavors meld. Before serving, sprinkle with the optional slivered or sliced almonds for added texture and a nutty touch.

Notes

• For best flavor, allow the cake to chill overnight to let the pudding and cherry filling soak into the angel food cake.
• You can substitute cherry pie filling with other fruit pie fillings like blueberry or strawberry for variation.
• The sour cream adds a slight tang to balance the sweetness of the pudding and cherries.
• If you prefer a lighter dessert, you can use fat-free or light sour cream and low-fat Cool Whip.
• The almonds are optional but add a nice crunchy texture contrast to the creamy layers.
• Use a serrated knife to avoid crushing the delicate angel food cake chunks when cutting.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Heaven on Earth Cake, angel food cake dessert, cherry pudding dessert, no-bake cake, layered dessert, cool whip cake, easy summer dessert