Heaven On Earth Cake

Why You’ll Love This Recipe

I love how simple this cake is to make while still looking and tasting like something special. There’s no baking involved—just layering ingredients and letting the fridge do the work. The combination of light, airy cake with creamy pudding and tart, sweet cherries is pure magic. It’s also flexible enough to swap in different fruits or flavors depending on my mood or the season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Angel food cake (store-bought or homemade, cut into cubes)

• Cherry pie filling (or other fruit filling)

• Instant vanilla pudding mix

• Cold milk

• Sour cream

• Whipped topping (like Cool Whip), thawed

• Sliced almonds (optional, for garnish)

Directions

1. I start by cutting the angel food cake into bite-sized cubes.

2. In a mixing bowl, I whisk together the pudding mix, cold milk, and sour cream until smooth and thickened.

3. In a 9×13-inch baking dish, I add half of the cake cubes in an even layer.

4. I spread half of the cherry pie filling over the cake layer.

5. I add the remaining cake cubes on top of the cherries.

6. I spread the pudding mixture evenly over the second cake layer, smoothing it out with a spatula.

7. I top with the remaining cherry pie filling, then spread the whipped topping over everything.

8. For a little crunch, I sprinkle sliced almonds on top (optional).

9. I cover the dish and refrigerate for at least 4 hours, or overnight, so the flavors can blend and the cake can soak up the creamy layers.

Servings and timing

This recipe serves about 12 people. It takes around 15 minutes to assemble and at least 4 hours to chill before serving.

Variations

• I sometimes use blueberry, strawberry, or peach pie filling instead of cherry.

• For a tropical twist, I swap in pineapple chunks and use coconut pudding.

• I’ve made a chocolate version with chocolate pudding and chocolate drizzle on top.

• For extra indulgence, I layer in mini marshmallows or white chocolate chips between the cake and pudding.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. This cake doesn’t freeze well because of the whipped topping and pudding, so I enjoy it fresh and chilled.

FAQs

Can I make this cake ahead of time?

Yes, I actually prefer to make it the night before. The extra chilling time lets the flavors blend beautifully and makes the cake even more moist and delicious.

Do I have to use sour cream in the pudding?

I like the tang and creaminess sour cream adds, but I can substitute it with plain Greek yogurt or just use extra whipped topping for a milder flavor.

Can I use pound cake instead of angel food cake?

Absolutely. Pound cake gives a richer, denser texture, while angel food cake keeps it light and airy. Both work well.

Can I make this without Cool Whip?

Yes, I use homemade whipped cream instead. I whip heavy cream with a little powdered sugar until stiff peaks form and use it in place of the whipped topping.

What’s the best way to serve this cake?

I serve it chilled straight from the fridge, scooping it into squares or spooning it into bowls. A little extra fruit or drizzle of sauce on top makes it even prettier.

Conclusion

Heaven on Earth cake is exactly what its name promises—light, creamy, fruity, and completely irresistible. It’s one of those easy, no-bake desserts I can throw together quickly, yet it always feels like a special treat. Whether I’m making it for a family dinner or a summer party, it’s guaranteed to disappear fast.

Heaven On Earth Cake

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• Author: Mia
• Total Time: 4 hours 15 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

A dreamy, no-bake dessert layered with angel food cake, pudding, cherries, and whipped topping – light, fluffy, and irresistible.

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Ingredients

1 prepared angel food cake (store-bought or homemade), cut into cubes

1 can (21 oz) cherry pie filling

1 box (3.4 oz) instant vanilla pudding mix

1 1/2 cups cold milk

1 cup sour cream

1 tub (8 oz) whipped topping (like Cool Whip), thawed

Optional: sliced almonds or maraschino cherries for garnish

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Instructions

In a mixing bowl, whisk together instant pudding mix and cold milk until slightly thickened (about 2 minutes).

Stir in sour cream until smooth and combined. Set aside.

In a 9×13-inch baking dish, layer half of the angel food cake cubes.

Spoon half of the cherry pie filling over the cake layer.

Add the remaining cake cubes on top of the filling.

Spread the pudding mixture evenly over the top layer of cake.

Top with whipped topping, spreading it to the edges.

Spoon the remaining cherry pie filling in dollops or swirls over the top.

Chill in the refrigerator for at least 4 hours (overnight is best).

Garnish with sliced almonds or maraschino cherries, if desired, before serving.

Notes

Swap cherry pie filling with blueberry, strawberry, or mixed berries for variation.

For extra flavor, drizzle sweetened condensed milk over the first cake layer.

Use sugar-free pudding or light whipped topping for a lighter version.

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