Heaven on Earth Cake Recipe
This Heaven on Earth Cake is made with angel food cake base, whipped cream with fruit, and the pudding layers, making it complete! It's no-bake, just assemble and chill.
Never Lose This Recipe—Email It to Yourself!
Equipment
13x9 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 13x9-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
Storage: Cover tightly with plastic wrap or a fitted lid and store it in the refrigerator for up to 3 days. Because of the pudding and whipped topping, it’s best kept chilled and not left out at room temperature for long. If you're making it ahead, I recommend waiting to add the almonds until right before serving so they stay nice and crunchy.
Nutrition
Serving: 12 3x3 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