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Heaven on Earth Cake
Heaven on Earth Cake is a crowd pleaser, combining airy angel food cake and decadent pudding, topped with Cool Whip and sweet cherry pie filling.
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This No Bake Heaven on Earth Cake is the ultimate crowd pleaser! Cloud-like angel food cake and rich vanilla pudding are topped with dollops of Cool Whip and a sweet cherry pie filling! It’s the perfect end to any casual summertime meal and special enough to make for a holiday.
Heaven on Earth Cake Ingredients
You’ll need:
- 1 angel food cake (a pre-made cake or bake a boxed angel food cake mix and let it cool)
- 1 can (540 milliliters, 18 ounces) cherry pie filling
- 1 package (4-serving) instant vanilla pudding mix (102 grams, 3.6 ounces)
- 1 ½ cups milk (2%)
- 1 cup sour cream
- 8 ounces Cool Whip
- Sliced almonds for garnish, optional
Substitutions and Additions (H3)
ALMONDS: Swap out almonds for other nuts like pecans, pistachios, or walnuts.
CHERRY PIE FILLING: Mix up the flavor of this amazing cake by using different pie fillings, like strawberry-rhubarb, apple, or raspberry!
PUDDING: While I’m partial to vanilla pudding, any flavor will do. Cheesecake or white chocolate pudding are especially delicious!
SOUR CREAM: You can easily swap out sour cream with plain greek yogurt, or try using a flavored greek yogurt.
COOL WHIP: Feel free to swap this out if you prefer your own homemade whipped cream recipe (or you can try ours).
ANGEL FOOD CAKE: You can swap out angel food cake for whatever your favorite is, and if you want a more dense cake, I recommend using pound cake!
How to Make This Heaven on Earth Cake Recipe
STEP ONE: Take a cooled angel food cake and cut it into 1-inch cubes.
PRO TIP: If you don’t have time to bake a cake, store-bought works just as well!
STEP TWO: In a 9-inch by 9-inch cake pan (metal or glass), layer half of the cake pieces evenly along the bottom.
STEP THREE: Spread about ⅔ of the cherry pie filling evenly over the cake cubes, then spread the remaining pieces of cake on top.
STEP FOUR: In a medium bowl, combine the pudding mix, milk, and sour cream until smooth, about 2 minutes.
PRO TIP: You can mix this with a whisk or an electric mixer.
PRO TIP: Start on low speed with an electric mixer and slowly increase the speed as the ingredients combine, or you might have a mess on your hands!
STEP FIVE: Pour the mixture evenly over the cake cubes.
STEP SIX: Evenly spread the Cool Whip on top.
STEP SEVEN: Drop the remaining pie filling by the spoonful on top of the Cool Whip and spread.
STEP EIGHT: Place the cake in the fridge for 4-5 hours, or overnight, before serving.
STEP NINE: When ready to serve, sprinkle the top with slivered almonds (optional).
How To Serve
This Heaven and Earth Cake can be served by the (generous) spoonful and topped with fresh fruit, an extra dollop of Cool Whip, and ice cream. Nothing says summer quite like airy angel food cake, sweet Cool Whip, and tasty fruit pie filling, and this cake is sure to be a hit at any summer BBQ!
Storage
IN THE FRIDGE: Store the leftovers in an airtight container in the fridge for 1-2 days.
IN THE FREEZER: This cake is not a good candidate for freezing so eat it up!
This no-bake cake is a heavenly balance of light and decadent, with fluffy angel food cake, delicious pudding, airy Cool Whip, and sweet cherry pie filling. This is the creamiest, dreamiest dessert!
FAQ:
Question: Do I have to use angel food cake?
Answer: While this recipe calls for angel food cake, you can use any cake you want in any flavor you like. However, it will change the flavor and consistency of the cake.
Question: Can I add alcohol to this cake?
Answer: Yes you can! If you’re serving this to an adult crowd, you can soak the cake cubes in sherry, wine, or flavored brandy.
Question: Can I make this recipe ahead of time?
Answer: As this cake must be refrigerated for 4-5 hours at minimum before serving, make it ahead of time! You can even make it the night before. The flavors will blend together and be absolutely delicious if you assemble it 24 hours before serving.
Heaven on Earth Cake
Heaven on Earth Cake is a crowd pleaser, combining airy angel food cake and decadent pudding, topped with Cool Whip and sweet cherry pie filling.
Ingredients
- 1 angel food cake a pre-made cake or bake a boxed angel food cake mix and let it cool
- 1 can can cherry pie filling 540 milliliters 18 ounces
- 1 package 4-serving instant vanilla pudding mix 102 grams 3.6 ounces
- 1½ cups milk 2%
- 1 cup sour cream
- 8 ounces Cool Whip
- sliced almonds optional garnish
Instructions
- Cut the cooled angel food cake into cubes about 1 inch in size.Pro Tip: If you are baking the cake yourself for this recipe, make sure to let it cool fully before cutting it so that it doesn’t make the other ingredients too warm.Pro Tip: The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
- Layer half of the cake pieces evenly in the bottom of a 9×9 cake pan (metal or glass).
- Spread ⅔ of the cherry pie filling evenly over the cake.
- Layer the last half of the cake cubes over the cherry pie filling.
- In a medium bowl stir together the pudding mix, milk, and sour cream until smooth, about 2 minutes. Spread evenly over the top of the cake.
- Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the cherry pie filling over the top.
- Place in the fridge and let chill 4 to 5 hours before serving.Pro Tip: This cake needs at least 4 to 5 hours in the fridge so it can soak up all of the flavors. Overnight is even better.
- Sprinkle slivered almonds on top of the cake before you serve it, optional.
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