This cake is truly a dream come true for dessert lovers. Its light texture combined with rich, creamy layers offers a perfect balance of sweetness and indulgence. It’s incredibly simple to make and requires no baking at all. You can prepare it ahead of time, making it ideal for busy schedules or entertaining. Plus, it’s endlessly customizable to suit your favorite flavors or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Angel food cake (store-bought or homemade)
Cherry pie filling
Instant vanilla pudding mix
Cold milk
Sour cream
Whipped topping (such as Cool Whip)
Sliced almonds (optional, for garnish)
Directions
Cut the angel food cake into bite-sized cubes.
Layer the cubes evenly in the bottom of a 9×13-inch baking dish.
Spoon cherry pie filling evenly over the cake layer.
In a mixing bowl, combine instant vanilla pudding mix, cold milk, and sour cream. Whisk until smooth and thickened.
Pour the pudding mixture over the cherry layer, spreading evenly.
Spread the whipped topping over the entire surface of the cake.
Garnish with sliced almonds if desired.
Refrigerate for at least 4 hours or overnight to allow flavors to meld and layers to set.
Servings and timing
This recipe serves 12 to 15 people. Prep time: 15 minutes Chill time: 4 hours (minimum) Total time: 4 hours 15 minutes
Variations
Flavor Swap: Use blueberry, strawberry, or mixed berry pie filling instead of cherry for a different fruity twist.
Pudding Options: Try using cheesecake-flavored pudding or lemon pudding for a tangy variation.
Add a Layer: Include a layer of crushed graham crackers or vanilla wafers for added texture.
Make it Light: Use sugar-free pudding and low-fat or fat-free whipped topping for a lighter version.
Chocolate Lovers: Add a drizzle of chocolate syrup between layers or use chocolate pudding for a decadent spin.
Storage/Reheating
Store leftover Heaven on Earth Cake covered in the refrigerator for up to 4 days. This dessert does not freeze well due to the whipped topping and pudding mixture, which may separate or change texture when thawed. No reheating is required—this is a chilled dessert best served cold.
FAQs
What is Heaven on Earth Cake made of?
Heaven on Earth Cake is made with angel food cake, cherry pie filling, vanilla pudding, sour cream, whipped topping, and optional sliced almonds.
Can I use homemade angel food cake?
Yes, homemade angel food cake works beautifully in this recipe. Just make sure it’s cooled completely before cutting into cubes.
Is this dessert no-bake?
Yes, this is a no-bake dessert that requires only refrigeration to set.
Can I make this cake ahead of time?
Absolutely. In fact, it’s best when made at least 4 hours ahead or even the day before serving to allow the flavors to meld.
Can I use a different pie filling?
Yes, feel free to use any pie filling you like such as blueberry, peach, strawberry, or apple.
How long does Heaven on Earth Cake last in the fridge?
It stays fresh for up to 4 days when stored covered in the refrigerator.
Can I make this dessert gluten-free?
Yes, simply use a gluten-free angel food cake and ensure all other ingredients (like pudding mix) are certified gluten-free.
Is there a substitute for sour cream?
You can substitute plain Greek yogurt or a sweetened yogurt for a slightly tangier or sweeter twist.
What size dish should I use?
A standard 9×13-inch baking dish works best for layering all the components evenly.
Can I add fresh fruit?
Yes, adding fresh berries or sliced bananas between layers is a great way to boost freshness and texture.
Conclusion
Heaven on Earth Cake is the perfect dessert for any occasion, combining light, airy cake with creamy pudding and sweet cherry topping for a truly heavenly experience. It’s easy to assemble, requires no baking, and can be made ahead of time—making it a go-to dessert you’ll return to again and again. Whether for a party or a casual family dinner, this layered treat always impresses.
Heaven on Earth Cake is a no-bake, layered dessert made with angel food cake, cherry pie filling, vanilla pudding, sour cream, and whipped topping. Light, creamy, and fruity, it’s an easy crowd-pleaser perfect for gatherings and holidays.
Ingredients
1 prepared angel food cake (store-bought or homemade), cut into bite-sized cubes
1 can (21 oz) cherry pie filling
1 package (3.4 oz) instant vanilla pudding mix
1 1/2 cups cold milk
1 cup sour cream
1 tub (8 oz) whipped topping (e.g., Cool Whip), thawed
1/4 cup sliced almonds (optional, for garnish)
Instructions
Cut the angel food cake into bite-sized cubes.
Evenly layer the cake cubes in the bottom of a 9×13-inch baking dish.
Spoon the cherry pie filling over the cake layer, spreading it evenly.
In a bowl, whisk together the vanilla pudding mix, cold milk, and sour cream until smooth and thickened.
Spread the pudding mixture evenly over the cherry layer.
Top with whipped topping, spreading it evenly over the pudding layer.
Garnish with sliced almonds if desired.
Refrigerate for at least 4 hours, or overnight, to allow the layers to set and flavors to meld.
Slice and serve chilled.
Notes
Use different pie fillings like blueberry or strawberry for variety.Swap vanilla pudding for lemon or cheesecake flavor for a twist.Use light or sugar-free versions of pudding and whipped topping for a lighter dessert.Add fresh fruit like berries or bananas for added texture and freshness.Best made ahead for easy entertaining and deeper flavor.
