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A slice of cake with angel food cake layers and pudding layers inside of it. Sitting a top a white plate.
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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, and layers of creamy pudding and whipped topping.
Course Cake, Dessert
Cuisine American
Keyword angel food cake with cherry pie filling, heaven on earth cake
Prep Time 15 minutes
Fridge Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Calories 405kcal
Author Jessica - Together as Family

Equipment

Ingredients

  • 14 ounces prepared angel food cake
  • 1 can (21 oz) cherry pie filling
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1½ cups whole milk (half & half can also be used)
  • 1 cup sour cream
  • 8 ounces Cool Whip thawed
  • 1/4 cup sliced almonds (optional garnish)

Instructions

  • Use a serrated knife to cut the angel food cake into 1-inch square chunks.
  • Using a deep dish 8x8 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 angle food cake.
    Place the remaining angel food cake chunks into an even layer over the cherry pie filling.
    * If you don't have a deep dish 8x8 baking pan then use a regular 9x9 baking pan instead. Pyrex makes a deep dish, clear glass 8x8 baking dish.
    How to make heaven on earth cake with step by step process with photos!
  • In a mixing bowl, add the dry instant vanilla pudding mix, whole milk, and sour cream. Stir with a wire whisk, for 1-2 minutes, until it's thoroughly combined, smooth, and thick.
    * Let it sit for a few minutes to thicken up, before using, if needed. It should thicken up fairly quickly because of the sour cream and whole milk fat.
    How to make heaven on earth cake with step by step process with photos!
  • Spread the pudding mixture over top the angel food cake layer.
    Spread the Cool Whip into an even layer over top the pudding. Swirl the remaining cherry pie filling over top.
    * To swirl : Dollop the pie filling over top the Cool Whip. Use a toothpick or spoon to gently swirl it around into the desired pattern.
    How to make heaven on earth cake with step by step process with photos!
  • Cover the cake with plastic wrap, foil, or a lid. Let it refrigerate for at least 8 hours, or overnight (12-16 hours), works best.
  • Sprinkle the sliced almonds over top the cake before serving.
    How to make heaven on earth cake with step by step process with photos!

Video

Notes

Recipe Tips -
  • 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. 
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 of 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. 

Nutrition

Calories: 405kcal | Carbohydrates: 73g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 390mg | Potassium: 307mg | Fiber: 1g | Sugar: 33g | Vitamin A: 455IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 0.5mg