Fluffy angel food cake meets cherries, pudding, and whipped cream in this luscious Heaven on Earth Cake, a chilled dessert that layers flavors and textures in every spoonful.
It’s no-bake, crowd-pleasing, and perfectly creamy, making it the ultimate treat for potlucks, family gatherings, or any sweet-tooth emergency.
Star Players in Heaven on Earth Cake
- Angel food cake – Light and spongy, it acts as the perfect base to soak up all the creamy goodness.
- Cherry pie filling – Bright, tangy cherries add fruit-forward flavor and beautiful color contrast.
- Vanilla pudding mix – Silky and sweet, this gives the cake its rich, custard-like middle.
- Milk (2%) – Combines with the pudding mix for a luscious texture and balanced creaminess.
- Sour cream – Adds a subtle tang and helps stabilize the pudding layer, keeping it smooth and creamy.
- Cool Whip – Fluffy and light, it tops the dessert with a dreamy cloud-like finish.
- Sliced almonds (optional) – A touch of crunch and nutty contrast, perfect if you love texture variety.
How to Make This Dreamy Dessert
Start by cubing the angel food cake—store-bought or homemade—and layering half in the base of your pan.
Spoon most of the cherry pie filling over the cake, then cover with the remaining cake cubes to form the next layer.
Whisk together pudding mix, milk, and sour cream until velvety smooth. Spread this creamy mixture over the cake.
Top with a layer of Cool Whip, then swirl the remaining cherry pie filling over the surface.
Chill for at least 4–5 hours—overnight is ideal—to let the flavors meld and the cake absorb all that creamy cherry goodness.
Before serving, sprinkle with sliced almonds if desired for a little extra flair.
Heavenly Tips & Twists
For the best texture, use a serrated knife when slicing the angel food cake—this helps preserve its fluffiness. If you’re baking your own cake, be sure to let it cool completely before cubing to avoid a soggy base.
Want a visual showstopper? Assemble the dessert in a trifle bowl to highlight the pretty layers. You can also switch up the fruit filling—blueberry or strawberry pie filling make fun seasonal variations.
Looking to cut down on sweetness? Use plain whipped cream instead of Cool Whip, or go for a sugar-free pudding mix and light pie filling for a lower-sugar option that still satisfies.
Sweet Leftovers: How to Store
This cake is a dream for make-ahead desserts. Keep any leftovers covered tightly in the fridge, where they’ll stay fresh for up to 3 days.
Freezing isn’t recommended—the creamy layers and whipped topping won’t hold their texture well once thawed. For best results, enjoy chilled straight from the fridge, and let each layer shine with every bite.
Heaven on Earth Cake
Ingredients
- 1½ cups 2% milk
- 1 cup sour cream
- 1 package 102 grams / 3.6 ounces instant vanilla pudding mix (4-serving size)
- 1 angel food cake store-bought or boxed mix, baked and cooled
- 8 ounces Cool Whip
- 1 can 540 milliliters / 18 ounces cherry pie filling
- Sliced almonds for optional garnish
Instructions
- Cut the cooled angel food cake into approximately 1-inch cubes. Place half of these cake cubes into the base of a 9×9-inch pan, spreading them evenly. Spoon two-thirds of the cherry pie filling over the cake layer, smoothing it gently. Arrange the remaining cake cubes over the cherry layer to form the second tier. In a medium mixing bowl, combine the instant vanilla pudding mix with the milk and sour cream, whisking until fully smooth—about two minutes. Pour and spread this mixture over the cake layers. Evenly distribute the Cool Whip across the surface of the pudding layer. Finish by dotting and spreading the remaining cherry pie filling on top. Refrigerate for 4 to 5 hours or until well chilled and the layers have melded. Garnish with slivered almonds just before serving, if desired.
