Heaven On Earth Cake
An angel food cake dessert worthy of its name. Heaven on Earth Cake brings angel food cake together with sweet cherries and creamy vanilla pudding to create a heavenly dessert that’s out-of-this-world delicious!
Love light and delicious summer desserts? Our Pudding Cake might be right up your alley! We even have a sweet lemon pudding cake recipe our readers love too.
What is Heaven on Earth Cake?
Have you tried my Angel Food Cake recipe, yet? After making that cake a couple of weeks ago, I couldn’t resist taking it a step further for this angel food cake dessert.
What is Heaven on Earth Cake?
Have you tried my Angel Food Cake recipe, yet? After making that cake a couple of weeks ago, I couldn’t resist taking it a step further for this angel food cake dessert.
Once you taste it, you’ll understand why I call it “Heaven on Earth” cake! This cold heavenly dessert is part cherry pie, part cake, part pudding and completely irresistible.
Imagine a delicious trifle.
- angel food cake
- layered in a pan with a vanilla pudding cream
- cherry pie filling
- cool whip
- Heaven on Earth cake resembles a bread pudding but no baking required!
The light sponge of the cake soaks up the vanilla and cherry flavors, along with the rich sweet cream. Served cold, this was absolute perfection on a hot summer night!
Ingredients Needed
- Angel Food Cake- Use our homemade angel food cake, a boxed mix, or store bought. Pound cake is also delicious!
- Instant Vanilla pudding mix– the four serving box size, make sure it’s the INSTANT variety
- Milk- less milk is used than traditionally for pudding mix. This helps create a thick filling.
- Sour Cream- or Greek yogurt
- Almond extract – adds a little extra flavor I think you will LOVECherry pie filling
- Cool Whip– or our homemade stabilized whipped creamAlmond slices– optional, but toast the nuts for even more flavor
How to make Heaven on Earth Cake
For the Cake Layer: You can make your angel food cake from scratch or pick up one from the bakery at your grocery store.
- Cut the cake into cubes then place a layer of the cake pieces into the bottom of a cake pan. A serrated knife will cut the cake best!
- Spoon some cherry pie filling on top, then repeat with the rest of the angel food cake cubes and pie filling.
Now make the pudding layer!
- For this step, I wanted something a little thicker than your standard vanilla pudding that wouldn’t take a lot of effort. So I used my trusty instant pudding mix, but added added sour cream along with the milk.
- The sour cream adds the perfect tang to go along with all the sweetness in the cake!
- Spoon the creamy pudding on top of the entire cake. Finally, I topped everything with cool whip and an extra dollop of cherry pie filling.
- Use all your self-control to resist diving into the cake right away and pop it in the fridge to chill for at least 4 hours.
- Oh, I can’t forget to mention the finishing touch: almonds!
I can never resist the combo of cherry and almond flavor together, so I also sprinkled slivered almonds on top of the cake before ladling it into bowls to serve.
Substations and Variations
Not feeling the cherry almond thing today? You can easily turn this easy summertime dessert into a lemon lover’s dream.
Lemon- To make a lemon angel food cake dessert, simply swap the almond extract in the filling with a teaspoon of fresh lemon juice! It tastes wonderful with the lemon pie filling, or you can make homemade lemon curd!
Pie Filling Substitutions-
- Blueberry
- Apple
- Peach
- Mixed berry
- Strawberry
Cool Whip – Homemade whipped cream also works well in this cake, if you don’t have cool whip or prefer not to use it. Or try making our homemade cool whip instead.
Tips and Tricks
- Make it in Advance- I like this cake best when it has had the chance to chill in the fridge. You can make it the night before and let it set in the refrigerator overnight.
- Serve as a trifle- This dessert is beautiful served in a glass trifle bowl too!
- Cool the Cake- Be sure to use a completely cooled cake before assembly!
- Storage- Keep this dessert in the fridge in airtight container (or covered with plastic wrap) for up to 3 days.
