My Heaven On Earth Cake has layers of soft angel food cake, sweet-tart cherry pie filling, creamy pudding, and fluffy whipped cream—all in one bite. This trifle-style dessert with a pretty swirl on top of the almonds makes it look fancy without any effort. It’s so easy, so good!
What is Heaven on Earth Cake?
Heaven on Earth Cake is a creamy, no-bake dessert with layers of fluffy angel food cake, cherry pie filling, vanilla pudding, and Cool Whip. Assembled in a 9×9 dish, it’s a favorite among no-bake desserts for potlucks, holidays, and family gatherings. Whether you call it a trifle or an icebox cake, its irresistible layers make it a sure crowd pleaser.
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This was absolutely heavenly-made it with cheesecake pudding & strawberries-the possibilities are endless!!! Will definitely make again with different combinations & easy/peasy!
Ingredients Needed for Heaven on Earth Cake
- Angel food cake: If you prefer, you can bake a homemade angel food cake from scratch or from a boxed angel food cake mix in a tube cake pan instead of using the store-bought angel food cake. Just make sure that you let the cake cool completely before adding it to this recipe.
- Cherry pie filling
- Milk: I used whole milk for this recipe, but you could use half and half instead.
- Heavy cream
- Sour cream
- Instant French vanilla pudding mix: White chocolate or cheesecake-flavored instant pudding mix can be substituted for the French vanilla pudding mix.
- Whipped topping: You can make your own whipped cream by beating together heavy cream and powdered sugar in a cold bowl until you have stiff peaks.
- Thinly sliced almonds: Chopped walnuts or pecans can be used in place of the almond slivers.
See the recipe card for full information on ingredients and quantities.
How to Make Heaven on Earth Cake Step-by-Step
- Cut The Cake Cubes: Slice the angel food cake into 1 inch cubes. Place half of the cake cubes in the bottom of a 9×9 baking dish.
- Layer: Spoon cherry pie filling over the cake cubes and cover with the remaining cake cubes.
- Make The Milk Mixture: In a medium size mixing bowl, use a whisk or a hand mixer on low speed to combine the milk, heavy cream, and sour cream.
- Prepare The Pudding: Sprinkle the instant pudding mix over the milk mixture and mix until the pudding begins to thicken. Spread the pudding mixture over the cake cubes layer.
- Spread And Swirl: Spread the Cool Whip over the pudding layer and dollop the remaining cherry pie filling on top. Then, swirl a pattern in the cherry pie filling. Garnish the top of the cake with sliced almonds.
- Chill: Cover with plastic wrap and chill in the refrigerator for 4 hours. Keep refrigerated until ready to serve. Enjoy!
Helpful Tips
- Cut the Cake Cubes: Use a serrated knife to keep the angel food cake light and fluffy.
- Use Full-Fat Dairy: Full-fat dairy gives the best flavor, texture, and thickness.
- Don’t Rush Refrigeration: Let the cake sit in the fridge so the flavors meld and soak in for the best texture.
Variations
- Cake Variations: Swap angel food cake with pound cake, chocolate cake, vanilla sponge cake, or brownies for a different texture.
- Filling Flavors: Try blueberry, lemon, strawberry, or apple pie filling for a seasonal twist. You can also top the cake with fresh berries or other fresh fruits.
- Pudding & Dairy Swaps: Use vanilla, white chocolate, or cheesecake pudding. Swap sour cream for plain Greek yogurt.
- Adult Version: Soak cake cubes in sherry or wine for a boozy twist.
Storage Instructions
- To Store: Store any leftovers covered in the refrigerator for up to 3 days.
- To Freeze: I do not recommend freezing the cake. The sour cream tends to separate when frozen, completely changing the taste and texture of the cake.
More EAsy Cake REcipes
- Caramel Apple Dump Cake
- Strawberry Shortcake Poke Cake
- Dairy Queen Chocolate Ice Cream Cake
- 2-Ingredient Oreo Mug Cake
If you tried this Heaven On Earth Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Heaven on Earth Cake
Serves — 12
Heaven On Earth Cake is a no-bake trifle with angel food cake, cherries, pudding, and whipped topping. Perfect for Valentine’s Day or potlucks!
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Video
Ingredients
- 14 ounce store bought angel food cake
- 21 ounce canned cherry pie filling
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup sour cream
- 3.4 ounce instant french vanilla pudding mix
- 8 ounce container whipped topping thawed
- 1½ tablespoons thinly sliced almonds
Instructions
- Slice the angel food cake into 1 inch cubes. Evenly layer ½ of the cake cubes in the bottom of a 9×9 baking dish.14 ounce store bought angel food cake
- Spoon about ⅔ of the canned cherry pie filling over the cake cubes.21 ounce canned cherry pie filling
- Evenly spread the remaining cake cubes over the cherry filling layer.
- Add the milk, heavy cream and sour cream to a medium size mixing bowl. Use a whisk or a handheld mixer on low speed to combine the milk and creams.1 cup whole milk, ½ cup heavy cream, 1 cup sour cream
- Sprinkle the instant pudding mix over the milk mixture and whisk, or mix until the pudding begins to thicken. (This should be about the thickness of yogurt)3.4 ounce instant french vanilla pudding mix
- Spread the pudding mixture over the cake cubes layer.
- Next spread the container of thawed whipped topping over the pudding layer.8 ounce container whipped topping
- Dollop the cherry pie filling on top of the whipped topping layer. Use a spoon, kitchen knife or a bamboo skewer to gently swirl a pattern in the cherry pie filling.
- Sprinkle the thinly sliced almonds over the top of the cherry pie filling.1½ tablespoons thinly sliced almonds
- Cover with plastic wrap and chill in the refrigerator for 4 hours. (The longer the cake sits, the more time the flavors can meld together). Keep refrigerated until ready to serve.
Jenn’s Notes
Storage :
- To Store: Store any leftovers covered in the refrigerator for up to 3 days.
- To Freeze: I do not recommend freezing the cake. The sour cream tends to separate when frozen, completely changing the taste and texture of the cake.
- Use a serrated knife to keep the angel food cake light and fluffy.
- Full-fat dairy gives the best flavor, texture, and thickness.
- Let the cake sit in the fridge so the flavors meld and soak in for the best texture.
Nutrition Info
Calories: 306kcal | Carbohydrates: 48g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 259mg | Potassium: 190mg | Fiber: 1g | Sugar: 23g | Vitamin A: 414IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 0.3mg
sounds like a light & fast recipi
Such a delicious recipe. It is simple to make. This is in my recipe box. Make it about every other month. Family devores this dessert. Love it.
This was absolutely heavenly-made it with cheesecake pudding & strawberries-the possibilities are endless!!! Will definitely make again with different combinations & easy/peasy!