Introduction
Heaven on Earth Cake is a dreamy dessert that lives up to its name. This no-bake layered cake features soft angel food cake, creamy vanilla pudding, luscious cherry pie filling, and a velvety whipped topping. It’s a dessert that combines light and airy textures with rich and creamy flavors, making it an ideal treat for any occasion. Whether you need a quick dessert for a party or just a sweet indulgence for yourself, this cake is easy to prepare and incredibly satisfying.
With its beautiful layers and refreshing taste, Heaven on Earth Cake is a perfect dessert to impress guests without spending hours in the kitchen. The best part? It requires minimal effort and no baking at all!
Ingredients
For the Cake Base:
- 1 store-bought angel food cake (or homemade), cut into cubes
For the Creamy Pudding Mixture:
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 ½ cups cold milk
- ½ cup sour cream (or Greek yogurt for a healthier option)
For the Layers:
- 1 (21 oz) can cherry pie filling
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- ½ cup sliced almonds or chopped pecans (optional, for topping)
For Garnishing:
- Maraschino cherries (optional)
- Chocolate shavings (optional)
Preparation
Step 1: Prepare the Angel Food Cake
- Cut the angel food cake into bite-sized cubes. If using homemade cake, ensure it is completely cooled before cutting.
Step 2: Prepare the Pudding Mixture
- In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let it sit for about 5 minutes to thicken.
- Gently fold in the sour cream (or Greek yogurt) to add a rich and creamy texture.
Step 3: Assemble the Cake Layers
- In a 9×13-inch glass dish or trifle bowl, arrange half of the angel food cake cubes in an even layer.
- Spoon half of the cherry pie filling over the cake layer, spreading it out evenly.
- Pour half of the pudding mixture over the cherries, covering them completely.
- Repeat the layers with the remaining cake cubes, cherry pie filling, and pudding mixture.
Step 4: Add the Whipped Topping
- Spread the thawed whipped topping evenly over the final pudding layer, ensuring full coverage.
- If desired, sprinkle sliced almonds, chopped pecans, or chocolate shavings over the top for extra texture and flavor.
Step 5: Chill and Serve
- Cover the dish with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the cake to set properly.
- Before serving, garnish with maraschino cherries or additional chocolate shavings for a stunning presentation.
Variations
- Berry Bliss Version: Swap out the cherry pie filling for strawberry, blueberry, or raspberry pie filling to create a different fruity flavor.
- Chocolate Heaven: Use chocolate pudding mix instead of vanilla for a richer taste. Add a drizzle of chocolate syrup on top for an extra indulgent touch.
- Lemon Delight: Replace vanilla pudding with lemon pudding and use lemon curd instead of cherry pie filling for a refreshing citrus twist.
- Caramel Pecan: Drizzle caramel sauce between the layers and top with chopped pecans for a delicious caramel crunch.
Cooking Notes
- The longer the cake chills, the better the flavors meld together. Refrigerating overnight gives the best results.
- If you prefer a more homemade touch, make a simple whipped cream using 1 cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract. Whip until stiff peaks form and use it instead of store-bought whipped topping.
- This cake is best served cold, straight from the refrigerator.
Serving Suggestions
- Serve chilled with a cup of coffee or tea for a delightful afternoon treat.
- Pair with a scoop of vanilla ice cream for an extra creamy experience.
- Drizzle with chocolate or caramel sauce before serving to enhance the flavor.
- Enjoy as a holiday dessert or a refreshing summer treat.
Tips
- Use a trifle bowl for a stunning layered presentation at parties.
- If your cake is slightly dry, drizzle a little sweetened condensed milk over the cubes before assembling for added moisture.
- To make it healthier, use sugar-free pudding, light whipped topping, and Greek yogurt instead of sour cream.
- Keep leftovers covered in the refrigerator for up to 3 days. The cake may absorb moisture over time but will still taste delicious.
Prep Time: 15 minutes
Cooking Time: 0 minutes (no-bake)
Total Time: 4 hours 15 minutes (including chilling time)
Nutritional Information (Per Serving)
(Based on 12 servings, approximate values)
- Calories: 280
- Protein: 5g
- Sodium: 210mg
- Carbohydrates: 45g
- Sugar: 30g
- Fat: 9g
FAQs
1. Can I make Heaven on Earth Cake ahead of time?
Yes! In fact, this dessert tastes better when made a day in advance. The flavors blend beautifully when chilled overnight.
2. Can I use homemade angel food cake?
Absolutely! Homemade angel food cake adds a fresh, airy texture to this dessert. Just ensure it’s completely cooled before cutting.
3. What can I use instead of cherry pie filling?
You can substitute strawberry, blueberry, apple, or raspberry pie filling. Even a layer of fresh fruit with a light glaze works well.
4. Can I freeze Heaven on Earth Cake?
It’s not recommended to freeze this cake, as the pudding and whipped topping may separate and lose their creamy texture. However, it stays fresh in the refrigerator for up to 3 days.
5. How do I make a dairy-free version?
To make it dairy-free, use coconut milk in place of regular milk, dairy-free pudding, and coconut whipped cream instead of Cool Whip.
6. What’s the best way to store leftovers?
Cover the cake tightly with plastic wrap or a lid and store it in the refrigerator for up to 3 days.
Conclusion
Heaven on Earth Cake is the perfect no-bake dessert that combines the lightness of angel food cake, the creaminess of pudding, and the sweetness of cherry pie filling. Its effortless assembly and luxurious taste make it a fantastic choice for any gathering. Whether you’re serving it at a summer picnic, a holiday dinner, or just as a sweet treat, this cake never disappoints.
Print
Heaven on Earth Cake
- Yield: 12 servings 1x
Description
Heaven on Earth Cake is a dreamy dessert that lives up to its name. This no-bake layered cake features soft angel food cake, creamy vanilla pudding, luscious cherry pie filling, and a velvety whipped topping. It’s a dessert that combines light and airy textures with rich and creamy flavors, making it an ideal treat for any occasion. Whether you need a quick dessert for a party or just a sweet indulgence for yourself, this cake is easy to prepare and incredibly satisfying.
Ingredients
For the Cake Base:
- 1 store-bought angel food cake (or homemade), cut into cubes
For the Creamy Pudding Mixture:
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 ½ cups cold milk
- ½ cup sour cream (or Greek yogurt for a healthier option)
For the Layers:
- 1 (21 oz) can cherry pie filling
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- ½ cup sliced almonds or chopped pecans (optional, for topping)
For Garnishing:
- Maraschino cherries (optional)
- Chocolate shavings (optional)
Instructions
Step 1: Prepare the Angel Food Cake
- Cut the angel food cake into bite-sized cubes. If using homemade cake, ensure it is completely cooled before cutting.
Step 2: Prepare the Pudding Mixture
- In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let it sit for about 5 minutes to thicken.
- Gently fold in the sour cream (or Greek yogurt) to add a rich and creamy texture.
Step 3: Assemble the Cake Layers
- In a 9×13-inch glass dish or trifle bowl, arrange half of the angel food cake cubes in an even layer.
- Spoon half of the cherry pie filling over the cake layer, spreading it out evenly.
- Pour half of the pudding mixture over the cherries, covering them completely.
- Repeat the layers with the remaining cake cubes, cherry pie filling, and pudding mixture.
Step 4: Add the Whipped Topping
- Spread the thawed whipped topping evenly over the final pudding layer, ensuring full coverage.
- If desired, sprinkle sliced almonds, chopped pecans, or chocolate shavings over the top for extra texture and flavor.
Step 5: Chill and Serve
- Cover the dish with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the cake to set properly.
- Before serving, garnish with maraschino cherries or additional chocolate shavings for a stunning presentation.
Notes
- Make-Ahead Tip: This cake tastes best when made at least 4 hours in advance, but overnight chilling enhances the flavors even more.
- Angel Food Cake Substitute: If you don’t have angel food cake, you can use pound cake, sponge cake, or vanilla cake. However, angel food cake keeps the texture light and airy.
- Pudding Consistency: Make sure to let the pudding mixture thicken before layering to avoid a runny texture.
- Storage: Keep the cake covered in the refrigerator for up to 3 days. If it sits too long, the cake may absorb moisture and become soggy.
- No-Bake Advantage: This dessert requires zero baking, making it a quick and convenient option for any occasion.
- Layering Tip: For an elegant trifle presentation, assemble the layers in a glass trifle bowl to showcase the beautiful layers.
- Serving: Best served cold straight from the fridge. If you want firmer slices, chill it for an additional hour before cutting.
- Nut Allergies: If adding almonds or pecans, ensure guests don’t have nut allergies. You can skip nuts or replace them with toasted coconut flakes for a crunch.
- Sweeter Taste: For extra sweetness, drizzle sweetened condensed milk or white chocolate syrup over the layers before refrigerating.
- Whipped Topping Alternative: Instead of Cool Whip, use homemade whipped cream made with heavy cream, powdered sugar, and vanilla extract.
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 30g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg