Heaven on Earth Cake is a luscious, layered dessert that combines the airy texture of angel food cake with creamy vanilla pudding, tangy cherry pie filling, and a cloud of whipped topping. It’s a no-bake wonder that’s perfect for potlucks, celebrations, or when you just want something indulgent without turning on the oven. The contrast of flavors—sweet, tart, creamy, and nutty—makes every bite feel like a little slice of paradise.
This dessert is also incredibly versatile. You can swap out the fruit filling, play with pudding flavors, or even add a boozy twist for grown-up gatherings. It’s a crowd-pleaser that looks stunning and tastes even better after chilling, when all the layers meld into one harmonious bite.
Ingredients:
Cake & Layers:
- 1 prepared angel food cake (store-bought or homemade), cut into 1-inch cubes
- 1 (21 oz) can cherry pie filling, divided
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 cup sour cream (or plain Greek yogurt for a tangy twist)
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
- 2 tablespoons sliced almonds (optional, for garnish)
Instructions:
1. Prepare the Cake Base
- Cut the cooled angel food cake into bite-sized cubes. Use a serrated knife to preserve its fluffy texture.
- In a 9×13-inch baking dish, layer half of the cake cubes evenly across the bottom.
2. Add the Cherry Layer
- Spoon about ⅔ of the cherry pie filling over the cake cubes. Spread it gently to cover the surface.
- Add the remaining cake cubes on top of the cherry layer to create a second layer.
3. Make the Pudding Mixture
- In a medium bowl, whisk together the vanilla pudding mix and cold milk until slightly thickened (about 1–2 minutes).
- Fold in the sour cream until smooth and creamy. This adds richness and a subtle tang.
4. Layer the Pudding
- Pour the pudding mixture over the layered cake and cherries. Use a spatula to spread it evenly, making sure it seeps into the nooks and crannies.
5. Top with Whipped Topping
- Spread the whipped topping evenly over the pudding layer. Smooth it out for a clean finish.
6. Final Cherry Touch
- Spoon the remaining cherry pie filling over the whipped topping. You can swirl it in for a marbled effect or leave it in dollops for a rustic look.
7. Garnish & Chill
- Sprinkle sliced almonds over the top for crunch and elegance.
- Cover and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the cake to set beautifully.
💡 Tips & Variations:
- Fruit Swap: Try blueberry, strawberry, or raspberry pie filling instead of cherry.
- Pudding Twist: Use cheesecake, lemon, or chocolate pudding for a flavor change.
- Boozy Boost: Soak cake cubes in a splash of sherry or Irish cream for an adult version.
- Trifle Style: Layer in a glass trifle bowl for a stunning presentation.
- Nut-Free Option: Skip the almonds or use crushed graham crackers for texture.
🥄 Nutritional Highlights (per serving, approx.):
- Calories: 330
- Protein: 4g
- Carbs: 45g
- Fat: 12g
- Fiber: 1g
This cake is a dream come true for anyone who loves creamy, fruity, and fluffy desserts. It’s indulgent yet light, and it fits your flair for visually stunning, celebratory dishes. Want to try a tropical twist next—maybe with pineapple and coconut? I’ve got ideas brewing!