Heaven on Earth Cake
A luscious, layered dessert brimming with velvety cream, tangy cherries, and pillowy cake, this Heaven on Earth Cake lives up to its divine reputation. Ideal for gatherings or when you simply crave indulgence, it’s a no-bake masterpiece that delights every time.
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.
Notes
Allow any freshly baked angel food cake to cool completely before slicing to preserve the integrity of the dessert. A serrated knife is ideal for cutting the cake without compressing its airy texture. For a more visually striking presentation, consider assembling this dessert in a trifle bowl. Allowing the dessert to chill overnight enhances flavor infusion and textural harmony.