Heaven on Earth Cake
Whenever I see angel food cake on sale, I think of this Heaven on Earth Cake. I’ll admit, it looks vintage as hell and that’s because it is. I asked my grandmother when she started making it, and she said she couldn’t remember because her mother made it, too. For reference, my grandmother is 83, so this Heaven on Earth cake recipe has been hanging around for generations.
How to make Heaven on Earth Cake
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Sprinkle with the almond pieces and serve.
Heaven on Earth Cake Recipe
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Equipment
Ingredients
- 13 ounce angel food cake prepared, cut into 1-inch cubes
- 3.4 ounces instant vanilla pudding mix
- 1 cup whole milk cold
- 1 cup sour cream cold
- ½ teaspoon almond extract or vanilla
- 20 ounce cherry pie filling or strawberry, I use LuckyLeaf Brand
- 8 ounce Cool Whip thawed
- 1 tablespoon almonds chopped, for garnish
Instructions
- Prepare the Pudding Mixture: In a medium bowl, combine 1 cup cold milk, 1 cup sour cream, 1 package (3.4 ounces) instant vanilla pudding mix, and ½ teaspoon almond extract. Whisk until smooth and fully combined. Set aside.
- Layer the Cake Base: Cut 1 angel food cake into 1-inch cubes. Place half of the cubes evenly in the bottom of a 13×9-inch baking dish.
- Add the Pie Filling: Spoon half of the 20-ounce can of strawberry or cherry pie filling in dollops over the cake cubes. Spread slightly to distribute.
- Build the Second Layer: Add the remaining cake cubes on top of the pie filling, spreading them out evenly. Gently press the cake cubes down to create a level surface.
- Spread the Pudding Mixture: Pour the prepared pudding mixture over the top layer of cake cubes. Spread it out evenly, ensuring all the cake pieces are covered.
- Top with Cool Whip: Spread 1 container (8 ounces) of Cool Whip evenly over the pudding layer, smoothing it to the edges of the dish.
- Finish with Pie Filling: Dollop the remaining half of the pie filling over the Cool Whip, creating small clusters or swirls for decoration.
- Refrigerate: Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Garnish and Serve: Just before serving, sprinkle 1 tablespoon of chopped almonds over the top for a crunchy finish. Slice into squares and serve chilled.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Heaven on Earth Cake recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
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Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Make This Recipe Yours With Additions
- Extra Fruit: Add 1 cup of fresh sliced strawberries, 1 cup of fresh blueberries, or swirl in ½ cup of raspberry preserves between the layers for extra flavor and texture.
- Flavor Boost: Replace the almond extract with ½ teaspoon of lemon or orange extract, or mix ½ teaspoon of cinnamon into the pudding for a warm, spiced twist.
- Tropical Version: Swap the pie filling for 1 cup of crushed pineapple (drained) and add ½ cup of toasted coconut flakes to the layers for a tropical twist.
- Cookie Crunch: Layer ½ cup of crushed graham crackers, sugar cookies, shortbread cookies, Biscoff cookies or vanilla wafers between the cake and pudding for extra crunch.
Recipe Tips
- Cut the Cake Evenly: Slice the angel food cake into 1-inch cubes for consistent layers and easier assembly. Larger chunks might make it harder to get even layers.
- Whisk the Pudding Mixture Thoroughly: Make sure the pudding, milk, sour cream, and almond extract are fully combined before layering to avoid lumps.
- Chill It Long Enough: This dessert needs at least 4 hours in the fridge, but overnight is even better. It gives the layers time to set, and the flavors really come together.
- Customize the Layers: Don’t be afraid to switch up the fruit or add an extra layer of flavor, like drizzling chocolate or caramel sauce between layers.
- Make It Ahead: This dessert gets better with time, so it’s perfect for making the day before a party or gathering. Just hold off on the almond garnish until right before serving to keep it crunchy.
Quick Recipe Help and Common Questions
My pudding layer turned out too runny, what happened?
This usually happens if the milk-to-pudding ratio isn’t exact. Make sure to measure 1 cup of milk and whisk thoroughly with the pudding mix and sour cream. If it still seems runny, let it sit in the fridge for 5-10 minutes to thicken up before layering.
Can I use frozen fruit instead of canned pie filling?
Yes, but you’ll need to cook the frozen fruit first. Combine 2 cups of frozen fruit, ½ cup sugar, and 2 tablespoons of water in a saucepan. Simmer until thickened, then let it cool before layering.
How do I keep the cake layers from getting soggy?
Make sure your pudding layer is thick enough before assembling, and press the cake cubes gently to create even layers without oversaturating them with the pudding or pie filling.
Really good! Thank you!
You’re welcome!! PS.. love the name! 🙂
My Mom was telling me about this recipe and I was a little worried it was going to turn out, meh. It was sooo good! Like so good, I was in mild shock! Going to make a pan to take to church on Sunday! Thank you for the recipe!
Right! I totally get that because the look is so old school, but I love it too!!