Julie Clark
Posted:
Heaven on Earth Cake
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Use a store-bought angel food cake and cherry pie filling in this easy layered no bake dessert recipe. Heaven on Earth Cake is a no-bake layered dessert that looks every bit as good as it tastes.
This vintage dessert is known as Heaven on Earth cake in many old church cookbooks. It’s similar to our cherries in the snow, but rather than cream cheese, it has a sour cream and vanilla pudding mixture that pairs well with the sweet cake cubes, cherries and Cool Whip.
From our kitchen to yours:
Different seasons call for different desserts.
- Needing to drown your feelings? Dark chocolate cheesecake.
- Want something light for the holidays? Pumpkin angel food cake.
- Cupcakes for a party? Chocolate angel food cupcakes.
- A little something sweet after dinner? Easy chocolate chip cookies.
Needing a quick no bake dessert? That’s where this old fashioned Heaven on Earth Cake with angel food cake comes in.
Yes, it uses a cake mix and instant pudding mix, which from-scratch bakers may not like, but everyone needs a shortcut at times, and this is a quick way to get a little something sweet on the dessert table.
Enjoy! -Julie
Key Ingredients
You’ll love how simple these ingredients are:
- Angel food cake. I buy pre-made cake, but if you want to make your own, use a boxed angel food cake mix or homemade angel food cake from scratch. We even have a gluten free angel food cake that is light and airy.
- Cool Whip. Store-bought whipped topping adds stability and keeps the recipe easy. You may make homemade whipped cream, but it will slightly deflate as it sits, so serve the same day you make the angel food cake dessert.
- Cherry pie filling. Or use apple pie filling, strawberry, lemon or blueberry pie filling in this heaven on earth cake.
See the recipe card below for full ingredients and amounts.
Heaven on Earth Cake
Use a store-bought angel food cake and cherry pie filling in this easy layered no bake dessert recipe. Heaven on Earth Cake is a no-bake layered dessert that looks every bit as good as it tastes.
Servings 8
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Ingredients
- 13 ounces prepared Angel food cake cut into 1 inch cubes
- 21 ounces cherry pie filling 1 can
- 1 box instant vanilla pudding 3.5-ounces
- 1 1/2 cups 2% milk
- 1 cup sour cream
- 6 ounces Cool Whip whipped topping
- 1/4 cup slivered almonds or sliced almonds optional, for topping
Instructions
- Use a serrated knife to cut the angel food cake into 1-inch square chunks. 13 ounces prepared Angel food cake
- Using a deep dish 8×8” square baking dish, evenly layer half of the angel food cake chunks into the bottom of the pan.
- Spread half of the cherry pie filling over the angel food cake. Place the remaining angel food cake chunks into an even layer over the cherry pie filling. 21 ounces cherry pie filling
- In a mixing bowl, add the dry instant vanilla pudding mix, milk, and sour cream. Stir with a wire whisk, for 1-2 minutes, until it's thoroughly combined, smooth, and thick. Spread the pudding mixture over top the angel food cake layer. 1 box instant vanilla pudding, 1 ½ cups 2% milk, 1 cup sour cream
- Spread the Cool Whip into an even layer over top the pudding layer. Swirl the remaining cherry pie filling over top. 6 ounces Cool Whip whipped topping
- Cover the cake with plastic wrap, foil, or a lid. Let it refrigerate for at least 2 hours or overnight. Garnish the top of the cake with almonds before serving if desired.
Notes
- Refer to the article above for more tips and tricks.
- Storage: Store leftovers in an airtight container in the refrigerator for up to two days. I don’t love freezing this dessert. I’ve found the cake starts to break down and I don’t love the texture.
Nutrition
Calories: 360kcal | Carbohydrates: 68g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 24mg | Sodium: 370mg | Potassium: 264mg | Fiber: 1g | Sugar: 30g | Vitamin A: 414IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 0.3mg
How to Make Heaven on Earth Cake: Step by Step
- Start with the cake. Use a serrated knife to cut the angel food cake into 1-inch square chunks. Using a deep dish 8×8” square cake pan, evenly layer half of the angel food cake chunks into the bottom of the pan.
- Spread half of the cherry pie filling over the angel food cake. Place the remaining angel food cake chunks into an even layer over the cherry pie filling.
- In a mixing bowl, add the dry instant vanilla pudding mix, milk, and sour cream. Stir with a wire whisk, for 1-2 minutes, until it’s thoroughly combined, smooth, and thick. Use an electric mixer if you’d like, but I generally mix by hand. Spread the pudding mixture over top the angel food cake layer.
- Spread the Cool Whip into an even layer over top the pudding layer. Swirl the remaining pie filling over top.
- Cover the heaven on earth cake with plastic wrap, foil, or a lid. Put it in the fridge for at least 2 hours or overnight. Garnish the top of the cake with almonds before serving if desired.
Frequently Asked Questions
What other cake can I use?
Any vanilla sponge cake or pound cake would work beautifully. Even chocolate cake or brownies would be a fun twist if you like chocolate and fruit together.
Can I use plain greek yogurt in place of the sour cream?
Yes! It’s a great way to keep that tangy flavor and creaminess and also add protein. Use equal amounts of either you choose.
Can I make heaven on earth cake with fresh fruit instead?
Yes! Instead of canned cherry pie filling, use fresh berries if you prefer. Or make our raspberry sauce or strawberry sauce.
Can I make this in a trifle bowl?
Yes! It would make a beautiful layered trifle. If your trifle dish is large, you may want to double the recipe.
Can I make this in mason jars?
Yes! For individual servings, layer in mason jars or glass cups.
