This cake is incredibly simple to make, with minimal prep and no baking required. It’s a crowd-pleaser with its soft cake cubes soaked in pudding and layered with fruity cherry pie filling and airy whipped topping. The contrasting textures and flavors come together to create a dessert that’s both indulgent and refreshing. Plus, it’s easy to make ahead of time.
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
Milk
Sour cream
Whipped topping (like Cool Whip)
Optional: sliced almonds or crushed graham crackers for topping
Directions
Cut the angel food cake into bite-sized cubes and set aside.
In a large mixing bowl, whisk together the instant pudding mix and milk until thickened.
Add the sour cream to the pudding and mix until smooth and well combined.
In a 9×13-inch baking dish, layer half of the cake cubes evenly across the bottom.
Spoon half of the cherry pie filling over the cake layer.
Add the remaining cake cubes on top of the cherry layer.
Pour the pudding mixture over the top and spread it evenly.
Spread the whipped topping over the pudding layer until fully covered.
Spoon the remaining cherry pie filling on top as a final layer or swirl it into the whipped topping for a marbled look.
Optional: Sprinkle with sliced almonds or crushed graham crackers for added texture.
Cover and refrigerate for at least 4 hours or overnight to set and allow the flavors to meld.
Servings and timing
This recipe serves approximately 12 people. Prep time: 20 minutes Chill time: 4 hours Total time: 4 hours 20 minutes
Variations
Berry blend: Replace cherry pie filling with blueberry, raspberry, or a mixed berry pie filling.
Lemon twist: Use lemon pudding instead of vanilla for a zesty flavor.
Chocolate version: Swap vanilla pudding for chocolate and top with chocolate shavings.
Pineapple: Add a layer of crushed pineapple (drained) along with or instead of the cherry pie filling.
Homemade cake: Use homemade angel food cake or pound cake for a richer texture.
Storage/Reheating
Store Heaven on Earth Cake in the refrigerator, tightly covered, for up to 4 days. This dessert is not freezer-friendly, as the texture of the whipped topping and pudding may change when thawed. Always keep it chilled until ready to serve. Reheating is not necessary or recommended, as this is a cold dessert.
FAQs
Can I make Heaven on Earth Cake in advance?
Yes, it’s actually better when made ahead of time. Preparing it a day in advance allows the layers to meld for maximum flavor.
Can I use homemade angel food cake?
Absolutely. Homemade cake works great and can add an extra level of freshness and flavor.
Is there a substitute for sour cream?
You can use plain Greek yogurt or vanilla yogurt for a slightly different taste and texture.
Can I use different pie fillings?
Yes, blueberry, apple, raspberry, or peach pie fillings all work well in this recipe.
Do I have to use instant pudding?
Yes, instant pudding is preferred because it sets quickly without needing to cook. Cook-and-serve pudding won’t work as a direct substitute.
How long does it need to chill?
At least 4 hours is recommended, but overnight chilling yields the best results.
Can I make this dessert in individual servings?
Yes, layer the ingredients in jars or dessert cups for a fun and portable option.
What kind of milk should I use for the pudding?
Whole milk is ideal for a rich, creamy pudding, but 2% milk also works well. Avoid non-dairy or skim milk unless the pudding mix specifies compatibility.
Can I make it without whipped topping?
If you prefer, you can use homemade whipped cream instead of store-bought whipped topping.
Why is it called Heaven on Earth Cake?
The name comes from its light, cloud-like texture and rich, layered flavors that make it taste heavenly with every bite.
Conclusion
Heaven on Earth Cake is a light, fruity, and creamy dessert that’s as easy to make as it is to enjoy. With simple ingredients and no baking required, it’s the perfect sweet dish to serve for gatherings, holidays, or weeknight treats. Customize it to your taste and watch it become a go-to favorite in your dessert lineup.
Heaven on Earth Cake is a light and luscious no-bake dessert made with angel food cake, cherry pie filling, vanilla pudding, and whipped topping. Creamy, fruity, and perfect for any occasion.
Author:Catherine
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:4 hours 20 minutes
Yield:12 servings
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
1 (9-inch) angel food cake, cut into bite-sized cubes
1 (21 oz) can cherry pie filling, divided
1 (3.4 oz) box instant vanilla pudding mix
1 1/2 cups cold milk
1 cup sour cream
1 (8 oz) container whipped topping (Cool Whip)
Optional: sliced almonds or crushed graham crackers for topping
Instructions
Cut the angel food cake into bite-sized cubes and set aside.
In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened.
Add sour cream to the pudding and mix until smooth and well combined.
In a 9×13-inch baking dish, layer half of the cake cubes evenly across the bottom.
Spoon half of the cherry pie filling over the cake layer.
Add the remaining cake cubes over the cherry layer.
Pour the pudding mixture over the top and spread evenly.
Spread the whipped topping over the pudding layer until fully covered.
Spoon the remaining cherry pie filling on top or swirl it into the whipped topping for a marbled effect.
Optional: Sprinkle with sliced almonds or crushed graham crackers for texture.
Cover and refrigerate for at least 4 hours or overnight to set.
Notes
Chilling overnight improves flavor and texture.Can be made with different pie fillings like blueberry or peach.Substitute Greek yogurt for sour cream for a tangier taste.Use homemade whipped cream if preferred over store-bought topping.Layer in dessert cups for individual servings.
