Heaven on Earth Cake Recipe

Introduction

Heaven on Earth Cake is a delightful layered dessert combining light angel food cake, sweet cherry pie filling, and creamy vanilla pudding. It’s an easy no-bake treat that works perfectly for gatherings or a special family dessert.

Ingredients

• 14 ounces prepared angel food cake
• 1 can (21 oz) cherry pie filling
• 1 box (3.4 oz) instant vanilla pudding mix
• 1½ cups whole milk (half & half can also be used)
• 1 cup sour cream
• 8 ounces Cool Whip (thawed)
• ¼ cup sliced almonds (optional garnish)

Instructions

1. Step 1: Use a serrated knife to cut the angel food cake into 1-inch square chunks.
2. Step 2: Using a deep dish 8×8 square baking dish, evenly layer half of the angel food cake chunks into the bottom of the pan. Spread half of the cherry pie filling over the angel food cake. Place the remaining angel food cake chunks into an even layer over the cherry pie filling. If you don’t have a deep dish 8×8 pan, a regular 9×9 baking pan will work.
3. Step 3: In a mixing bowl, combine the dry instant vanilla pudding mix, whole milk, and sour cream. Whisk for 1-2 minutes until thoroughly combined, smooth, and thick. Let it sit for a few minutes to thicken if needed.
4. Step 4: Spread the pudding mixture evenly over the top angel food cake layer. Then spread the Cool Whip in an even layer over the pudding. Dollop the remaining cherry pie filling on top of the Cool Whip and use a toothpick or spoon to gently swirl it into a pattern.
5. Step 5: Cover the cake with plastic wrap, foil, or a lid and refrigerate for at least 8 hours or overnight (12-16 hours) for best results.
6. Step 6: Before serving, sprinkle sliced almonds over the top as an optional garnish.

Tips & Variations

• Use half & half instead of whole milk for an even richer pudding layer.
• For added texture, fold chopped nuts into the pudding mixture before spreading.
• Try using blueberry or raspberry pie filling as a variation for different flavors.
• If you prefer a less sweet dessert, reduce the cherry pie filling by half.

Storage

Store the cake covered in the refrigerator for up to 3 days. Re-chill before serving for the best texture. This dessert is best enjoyed cold and does not reheat well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this dessert actually benefits from being made ahead. Refrigerating it overnight allows the flavors to meld and the layers to set perfectly.

Can I use low-fat ingredients?

You can substitute low-fat milk and sour cream, but the texture may be less rich and creamy. For best results, stick to whole milk and regular sour cream.

Heaven on Earth Cake Recipe

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4.8 from 120 reviews

Heaven on Earth Cake is a luscious no-bake dessert featuring layers of airy angel food cake, sweet cherry pie filling, creamy vanilla pudding blended with sour cream, and fluffy Cool Whip, topped with optional sliced almonds for a delightful crunch. This chilled treat offers a perfect medley of textures and flavors that’s easy to prepare and ideal for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 15 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Base

• 14 ounces prepared angel food cake
• 1 can (21 oz) cherry pie filling

Pudding Mixture

• 1 box (3.4 oz) instant vanilla pudding mix
• 1½ cups whole milk (or half & half)
• 1 cup sour cream

Topping

• 8 ounces Cool Whip (thawed)
• 1/4 cup sliced almonds (optional garnish)

Instructions

1. Cut Angel Food Cake: Use a serrated knife to cut the angel food cake into 1-inch square chunks to create even, bite-sized pieces for layering.
2. Layer Cake and Cherry Pie Filling: In a deep dish 8×8 inch square baking dish, evenly layer half of the angel food cake chunks as the bottom layer. Spread half of the cherry pie filling evenly over the cake. Then layer the remaining angel food cake chunks over the pie filling to form the second layer. If a deep dish pan is unavailable, substitute with a regular 9×9 inch pan.
3. Prepare Pudding Mixture: In a mixing bowl, combine the dry instant vanilla pudding mix, whole milk, and sour cream. Whisk vigorously for 1-2 minutes until the mixture is smooth, thick, and well combined. Let it sit for a few minutes if needed to achieve a thicker consistency, aided by the fat content in the sour cream and milk.
4. Assemble Layers: Spread the thickened pudding mixture evenly over the top layer of angel food cake. Then spread the thawed Cool Whip in an even layer atop the pudding. Dollop the remaining cherry pie filling on top of the Cool Whip and gently swirl it in a decorative pattern using a toothpick or spoon.
5. Chill the Cake: Cover the assembled cake tightly with plastic wrap, foil, or a lid. Refrigerate for at least 8 hours, preferably overnight (12-16 hours), to allow flavors to meld and layers to set.
6. Add Almond Garnish and Serve: Just before serving, sprinkle the optional sliced almonds over the cake for added texture and a nutty flavor.

Notes

• Use a serrated knife to cleanly cut the angel food cake without crushing it.
• If you prefer a richer pudding, substitute half & half for whole milk.
• The cake benefits from a long chill time to allow flavors to meld and cake to absorb moisture.
• Swirling the cherry pie filling on top creates a beautiful marbled presentation.
• Optional sliced almonds add a pleasant crunch and nutty flavor.
• This dessert is best served cold and eaten within 2-3 days of preparation for optimal freshness.

Keywords: angel food cake, cherry pie filling, instant pudding, no-bake dessert, refrigerated cake, creamy dessert, layered cake