I love making Heaven on Earth Cake when I want a light, creamy, and crowd-pleasing dessert that looks impressive but requires very little effort. With layers of soft cake, sweet fruit, creamy pudding, and fluffy whipped topping, every bite feels indulgent yet airy.
Why You’ll Love This Recipe
I adore how simple this dessert is to assemble. I don’t need any complicated techniques, yet the layered presentation makes it feel special enough for holidays and gatherings. I love the combination of soft cake, tart cherry pie filling, smooth vanilla pudding, and whipped topping. I also appreciate that I can prepare it ahead of time and let the flavors meld together in the refrigerator.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 prepared angel food cake, cut into cubes
1 package (3.4 ounces) instant vanilla pudding mix
1 1/2 cups cold milk
1 cup sour cream
1 can (21 ounces) cherry pie filling
1 container (8 ounces) whipped topping, thawed
2 tablespoons sliced almonds (optional)
Directions
I start by preparing the vanilla pudding according to the package instructions using cold milk. Once it begins to thicken, I gently fold in the sour cream until smooth and well combined.
In a 9×13-inch dish, I spread half of the cubed angel food cake evenly across the bottom. I spoon half of the cherry pie filling over the cake layer, spreading it gently.
Next, I layer half of the pudding mixture over the cherries and smooth it out evenly. I repeat the layers with the remaining cake cubes, cherry pie filling, and pudding mixture.
I spread the whipped topping evenly over the final layer. If I’m using sliced almonds, I sprinkle them on top for a bit of crunch.
I refrigerate the cake for at least 4 hours, or overnight if possible, to allow the layers to set and the flavors to blend.
Servings and Timing
I find this recipe serves about 12 people.
Preparation time: 20 minutes
Chilling time: at least 4 hours
Total time: about 4 hours 20 minutes
Variations
I sometimes swap the cherry pie filling for blueberry, strawberry, or mixed berry filling for a different flavor profile. When I want a tropical twist, I use crushed pineapple and toasted coconut. I also like adding a layer of cream cheese mixed with a bit of powdered sugar for an extra creamy texture.
Storage/Reheating
I store the cake covered in the refrigerator for up to 3 days. Because it contains dairy and whipped topping, I keep it chilled until ready to serve. I don’t reheat this dessert, as I prefer it cold and set.
FAQs
Can I make this cake a day in advance?
Yes, I actually prefer making it the day before serving. I find that the extra chilling time improves the texture and flavor.
Can I use homemade whipped cream instead of whipped topping?
Yes, I can use freshly whipped cream stabilized with a bit of powdered sugar if I prefer a homemade option.
Do I have to use angel food cake?
I prefer angel food cake for its light texture, but I can substitute pound cake or sponge cake if needed.
Can I freeze Heaven on Earth Cake?
I don’t usually freeze it because the texture of the pudding and whipped topping can change after thawing.
How do I keep the layers neat when serving?
I use a sharp knife and wipe it clean between cuts. I also make sure the cake has chilled long enough to firm up before slicing.
Conclusion
I love how Heaven on Earth Cake delivers layers of flavor and texture with very little effort. The light cake, sweet fruit, creamy pudding, and fluffy topping create a dessert that feels special without being complicated. It’s one of my favorite make-ahead treats for gatherings, holidays, or whenever I want something simple and delicious.
