5 from 2 votes
This Heaven on Earth Cake gets it's name from the fluffy angel food cake base, and cloud like whipped cream. The fruit and the pudding layers making it complete!
A close-up of a spoonful of Heaven on Earth cake with layers of pudding, cherries, and whipped cream

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My Heaven on Earth Cake Recipe At A Glance

Primary Cooking Method: No Cook Recipe
Number of Ingredients: 8
Total Prep Time: 10 minutes
Level of Effort To Make: Easy Peasy
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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.

It’s literally the easiest dessert No baking, no overthinking—just layers of fluffy angel food cake, pudding, pie filling, and Cool Whip. Sure, you could make your own angel food cake, but honestly? I never do. The store-bought version gets the job done, and this dessert is all about keeping things simple.

8 Ingredients to make Heaven on Earth Cake

Ingredients for Heaven on Earth Cake, including angel food cake, milk, pudding, cherry filling, and whipped cream.
  • 1 prepared 13 ounce angel food cake: I usually grab one from the store because, baking an angel food cake is a chore (worth it, when you are eating as is, but not to add to a recipe). If you’re feeling ambitious, though, you can absolutely make your own.
  • 1 package (3.4 ounces) instant vanilla pudding mix: You could also use cheesecake-flavored pudding!
  • 1 cup cold milk: Stick with whole milk or 2% for the best consistency. Skim milk will work but may make the pudding layer a little thinner.
  • 1 cup sour cream: Greek yogurt can be used as a substitute if you prefer.
  • ½ teaspoon almond extract: A little goes a long way here—it gives the dessert a subtle, nutty undertone. If you’re not a fan of almond, you can swap it for vanilla extract.
  • 1 can (20 ounces) cherry pie filling: I highly recommend Lucky Leaf brand. It actually tastes like real fruit and doesn’t have that artificial, sugary flavor some pie fillings do. If I’m not making my own pie filling, this is always my go-to! You can also use peach, strawberry or blueberry for this recipe depending on what you feel like.
  • 1 container (8 ounces) Cool Whip, thawed: If you’re a whipped cream purist, you can whip your own heavy cream (about 2 cups whipped with a stabilizer like cream of tarter), but Cool Whip is the easiest option and holds up well in the fridge.
  • 1 tablespoon chopped almonds: Toast for deeper flavor. You could also use chopped pecans, walnuts, or even pistachios.

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.

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.

A mixing bowl with milk, pudding mix, and sour cream before mixing.
Step 1: In a medium bowl, combine the milk, sour cream, pudding mix and almond flavoring.
A bowl with smooth, mixed yellow pudding and cream.
Step 2: Whisk until combined. Set aside.
Cubed angel food cake pieces spread out on parchment paper.
Step 3: Cut up the prepared Angel Food Cake into 1-inch size cubes.
Cubes of angel food cake scattered in a baking dish.
Step 4: Place half of them in the bottom of a 13×9 or similar sized baking dish. Set aside.
Cubed angel food cake in a dish covered with cherry pie filling.
Step 5: Dollop about half of the pie filling in spoonful over the cake pieces.
A baking dish filled with cubed angel food cake and cherry pie filling.
Step 6: Cover with the remaining cake pieces and gently press down to create an even layer.
A cake dish covered with vanilla pudding layer, spread smoothly.
Step 7: Spread the pudding mix evenly over the cake pieces.
A baking dish with dessert covered completely in whipped cream, waiting for final toppings.
Step 8: Top with the cool whip and spread evenly to the edges.
A baking dish with dessert layered in whipped cream and cherry topping.
Step 9: Dollop the remaining pie filling over the cool whip.
A cake topped with whipped cream, cherry pie filling, and sprinkled with nuts.
Step 10: Loosely cover with plastic wrap and refrigerate for at least 4 hours.
Sprinkle with the almond pieces and serve.
A bite of Heaven on Earth Cake lifted with a spoon, showing pudding, cherries, and whipped cream.

My Best Cooking Tips for Making Heaven on Earth Cake

  1. 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.
  2. Whisk the Pudding Mixture Thoroughly: Make sure the pudding, milk, sour cream, and almond extract are fully combined before layering to avoid lumps.
  3. 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.
  4. 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.
  5. 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.
A slice of dessert on a black plate with a forkful taken out, showing layers of cake, cream, and cherries.

How to store Heaven on Earth Cake

Cover the cake tightly with plastic wrap or transfer it to an airtight container. Store it in the fridge for up to 4-5 days. The longer it sits, the more the flavors meld together, but the cake may start to soften too much after a few days.

Important: Avoid leaving the cake out at room temperature for more than 2 hours since it contains dairy-based pudding and Cool Whip.

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.

A bowl with a serving of layered dessert topped with cherry filling and nuts.

More Easy Dessert Recipes

I want to hear from you!

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!

heaven on earth cake topped with cherry pie filling and nuts in a white container next to a blue napkin
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Heaven on Earth Cake

This Heaven on Earth Cake gets it's name from the fluffy angel food cake base, and cloud like whipped cream. The fruit and the pudding layers making it complete!
5 from 2 votes
Author Jackie
Servings 12 servings
Course Dessert
Calories 247
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes

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Equipment

13×9 Baking Dish
Mixing Bowl

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.

Nutrition

Serving: 12 3×3 inch squares, Calories: 247kcal, Carbohydrates: 46g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 17mg, Sodium: 244mg, Potassium: 174mg, Fiber: 1g, Sugar: 20g, Vitamin A: 282IU, Vitamin C: 2mg, Calcium: 98mg, Iron: 0.2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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4 Comments

  1. 5 stars
    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!

5 from 2 votes

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