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Homemade Heaven on Earth Cake photo

Heaven on Earth Cake

This Heaven on Earth Cake is a no-bake delight! Layers of fluffy cake, creamy pudding, and sweet cherry topping make it an irresistible treat.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole Angel Food Cake light and fluffy, serves as the base
  • 1 package vanilla instant pudding mix 3.4 ounces
  • 1 cup whole milk adds richness to the pudding
  • 1 cup sour cream brings a tangy depth to the filling
  • 1 teaspoon almond extract adds a lovely aromatic note
  • 1 can cherry pie filling 21 ounces, sweet and tart topping
  • 1 container cool whip 8 ounces for a light and airy topping
  • 1 tablespoon sliced almonds optional, for a crunchy garnish

Equipment

  • Mixing bowls
  • Spatula
  • 9x13-inch baking dish
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Start by baking your angel food cake according to the package instructions. Once baked, let it cool completely before cutting it into cubes.
  2. In a mixing bowl, combine the vanilla instant pudding mix and whole milk. Whisk until the mixture thickens, which should take about 2 minutes. Gently fold in the sour cream and almond extract.
  3. In your 9x13 inch baking dish, begin layering the ingredients. Start with half of the angel food cake cubes at the bottom. Pour half of the pudding mixture over the cake cubes, spreading it out evenly.
  4. Spoon half of the cherry pie filling over the pudding layer. Repeat the layers by adding the remaining angel food cake cubes, followed by the rest of the pudding mixture, and finally, the remaining cherry pie filling.
  5. Spread the cool whip evenly over the top of your layered cake. This adds a light and fluffy finish to your Heaven on Earth Cake.
  6. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. Before serving, you can sprinkle sliced almonds on top for a touch of crunch.

Notes

  • Make sure the angel food cake is completely cooled before cutting; this helps maintain the cake's structure.
  • For a lighter option, consider using almond milk instead of whole milk.
  • This cake is best served fresh but can be stored in the refrigerator for 3-4 days.