Heaven on Earth Cake

Heaven on Earth Cake is a layered dessert that is so easy to make with prepared ingredients. Layers of angel food cake, cherry pie filling, creamy vanilla pudding and whipped topping. Garnished with sliced almonds on top. 

Using canned cherry pie filling is a delicious shortcut in this recipe. Try these other recipes that use it, like my Chocolate Cherry Cake, No Bake Black Forest Cheesecake Pie, and Marshmallow Cherry Fluff.

Heaven on Earth Cake

Heaven on Earth is the perfect way to describe this super easy layered dessert recipe! It starts with a layer of angel food cake, topped with canned cherry pie filling, a creamy vanilla pudding layer, more cake and pie filling, and then it’s topped off with whipped topping + sliced almonds for garnish. 

It’s so light tasting, easy to make, and a no bake dessert that is sure to be a hit!

Ingredients Needed

• Angel Food Cake – I always buy a store-bought, already baked angel food cake from the bakery section at the store. It’s 14 ounces in size and comes in a ring shape. You can also buy a box (16 oz) of angel food cake mix, prepare it according to package directions, and then let it cool before cutting it up into chunks. 
• Cherry Pie Filling – This is the classic way to make this heaven on earth cake recipe but any canned pie filling would work great!
• Vanilla Instant Pudding Mix – Make sure you are using the instant pudding. I have never tried this recipe with sugar-free vanilla pudding so experiment if you wish. 
• Sour Cream – Sounds odd but trust me, it makes this cake so rich tasting and thick in texture. The tart flavor of sour cream pairs perfectly with the sweet cherry filling, creamy pudding, and angel food cake. It all just works so well together!
• Cool Whip
• Sliced Almonds – This is for garnish on top of the cake and it really adds a lot. Almond flavor pairs perfectly with cherry. Leave off the almonds if you have a nut allergy to bake for. 

How To Make Heaven on Earth Dessert with Angel Food Cake

Learn how to make this easy, no bake dessert with layers of deliciousness with the easy steps below. Be sure and read to the bottom of the page where there is a detailed recipe card, a printable option, and a pin it button so you can save this recipe for later. 

• Prep : Using a serrated knife, cut up the angel food cake into 1-inch chunks. Have a deep-dish 8×8 baking pan ready to go, or you can use a 9×9-inch baking pan if wanted. 
• Make The Cake : Layer half of the cut up angel food cake and spread it out into the bottom of the baking dish. Spread half of the cherry pie filling over top the angel food cake chunks. Place the remaining angel food cake chunks over top the cherry pie filling. 
• Pudding : Whisk together the dry vanilla pudding mix + milk + sour cream until it’s thick and combined. Let it sit for about 3-5 minutes or until it’s nicely thickened. This should not take long at all because the sour cream helps to really make the mixture thick. 
• Finish Making The Layers : Spread the pudding mixture over top the angel food cake layer. For the final layer, spread the thawed Cool Whip over top, and the remaining cherry pie filling. 
• Fridge : Cover the pan with foil, plastic wrap, or a lid and let it refrigerate for at least 8 hours, or overnight is even better. 
• Garnish : Garnish the cake with sliced almonds before serving. 

Heaven on Earth Cake FAQ’s

• What Is Heaven on Earth Cake?

  • I do not know where the origin of the name came from, but I would guess that it gets it’s name because that is literally how you might describe this cake as you’re eating it! It’s light, creamy, cool, and all the layers and flavors work together so perfectly to create a bite of ‘heaven on earth’. 
  • This cake includes layers of angel food cake, canned cherry pie filling, a creamy vanilla pudding layer, whipped cream topping, and then it’s garnished with sliced almonds and cherry pie filling. 

• How To Store Leftovers

  • Leftovers of this cake can be stored in the fridge, covered, for up to 3 days. I just leave the cake in the pan and cover the pan tightly with a layer of plastic wrap and then a layer of aluminum foil. 

• Can I Make It Ahead of Time?

  • Yes! This cake actually needs at least 8 hours of refrigeration time so it’s the perfect make-ahead dessert. I think the flavors are best after it has refrigerated overnight (about 12 hours) so that is what I always do. 
  • Make it the night before and let it hang out in the fridge, so all the flavors can develop and come together, and then it will be ready to serve whenever it’s time. Don’t garnish the cake with the sliced almonds until right before serving. 

• Substitution & Variation Ideas For This Easy Dessert

  • Angel Food Cake : If wanted, try making a Homemade Angel Food Cake instead. You can also buy a box of angel food cake (16 ounces) and prepare it according to package instructions. Let it cool completely before cutting into chunks. I always use the store-bought angel food cake (14 ounces) that comes in the ring shape. You will find it in the bakery section of the grocery store.
  • Pie Filling : I love the cherry pie filling but any flavor can be used. Strawberry pie filling, blueberry pie filling, or berry pie filling are all great ones to use. You can also make your own homemade cherry pie filling if wanted. 
  • Pudding Mix : White chocolate instant pudding mix can be used instead of the vanilla pudding mix. You could also make a chocolate version of this cake by using chocolate instant pudding. 
  • Sour Cream : Plain Greek yogurt can be used instead to reduce calories if wanted. I prefer the taste of this cake using the sour cream. You could even try using vanilla flavored Greek yogurt for a yummy twist. 
  • Whipped Topping : Cool Whip is what I use but you can always make your own whipped cream instead. Whip together 1.5 cups of heavy whipping cream + 1/4 cup powdered sugar until stiff peaks form. About 5 minutes. 

Recipe Tips

Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

• Use Full- Fat Dairy Products : As with all my baking recipes, it’s best to use full-fat dairy products. They provide the best flavor, texture, and thickness to desserts. I recommend using full-fat sour cream (not the reduced-fat stuff), and either the whole milk or half & half that the recipe calls for. 
• Fridge Time : Don’t rush this! This cake won’t taste as good if you try to rush the 8 hour of fridge time needed before serving. I prefer this cake after it has refrigerated overnight, about 12-16 hours, because the flavors are just so much better, the cake softens slightly, and it tastes so yummy. 

More Easy Cake Recipes You’ll Love

• Easy Strawberry Cake : This cake uses a can of strawberry pie filling + strawberry cake mix! So good and loaded with explosive strawberry flavors. 
• Easy Oreo Dit Cake : Cake mix chocolate cake base topped with a chocolate pudding frosting, Oreo crumbs for the “dirt”, and gummy worms! This is always a kid-favorite. 
• Pineapple Upside Down Cake : This is a homemade version of the classic dessert. 
• Easy Pineapple Pistachio Cake : Canned pineapple + pistachio pudding mix + a cake mix makes this one of the easiest, and moistest desserts ever!
• Orange Pineapple Cake : Also called ‘pig-pickin’ cake. One of my very favorites!
• Lemon Lovers Layered Cake w/ Lemon Pudding Frosting : Three layers of super moist lemon cake topped with a fluffy and light lemon pudding frosting.