Heaven On Earth Cake

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This dreamy Heaven On Earth Cake is every bit as delicious as the name suggests. Light, creamy, fruity - this charming, old-fashioned, trifle-like dessert is always a showstopper! Light and airy angel food cake layered with your favorite pie filling, pudding and whipped cream delivers a heavenly dessert that just melts in your mouth! An easy, make-ahead favorite that's perfect for any occasion.

Course Dessert

Cuisine American

Keyword angel food cake with pie filling, heaven on earth cake, heaven on earth cake recipe

Prep Time 15

Chill Time 6

Total Time 6 15

Servings

Calories 278kcal

Author Trish - Mom On Timeout

Ingredients

14 ounces angel food cake
20 ounces can cherry pie filling divided
3.4 ounce instant vanilla pudding
1 ½ cups whole milk
1 cup sour cream
8 ounces whipped topping thawed (or fresh whipped cream that has been stabilized - see notes)
2 tablespoons sliced almonds toasted, optional

Instructions

Cut the angel food cake into cubes. Layer half of the cake in the bottom of a 9” x 13” baking dish.
7 ounces Angel food cake
Spoon half of the pie filling over the angel food cake. Top with remaining angel food cake. Set aside.
10 ounces can cherry pie filling, 7 ounces Angel food cake
In a large mixing bowl, whisk or beat the pudding mix, milk and sour cream together until smooth. Make sure to get out any lumps.
3.4 ounce instant vanilla pudding, 1 ½ cups whole milk, 1 cup sour cream
Spread the pudding mixture evenly over the cake and pie mix layers.
Spread the whipped topping in an even layer over the pudding.
8 ounces whipped topping
Spoon the cherry pie filling over the whipped topping in dollops. Using a skewer or knife, gently swirl the pie filling into the Cool Whip, making sure not to disturb the pudding layer.
10 ounces can cherry pie filling
Cover with plastic wrap. Refrigerate for 6 hours or overnight.
Garnish with sliced almonds before serving.
2 tablespoons sliced almonds

Notes

Storage Information

Refrigerator: Cover the cake tightly with plastic wrap or transfer leftovers to an airtight container. Store it in the refrigerator for up to 3 days (if using whipped topping, up to 1 day with fresh whipped cream). The cake will continue to soften as it sits, so it is best enjoyed within the first day or two.
Make Ahead: This recipe is ideal for making ahead - especially if you are using frozen whipped topping (Cool Whip). Assemble the dessert the evening before serving and refrigerate it overnight so the layers have plenty of time to set and the flavors can come together.
Freezer: Freezing is not recommended. The pudding and whipped topping may separate or become watery after thawing, and the angel food cake can lose its light texture.

Using Fresh Whipped Cream:

To use fresh whipped cream, you will need to stabilize it. The easiest way to do that is is with powdered sugar. This method lasts just 12 hours so make sure that fits your timetable.

Tools and Equipment (affiliate links): Mixing Bowls | Whisk | Measuring Cups | Measuring Spoons | 9 x 13 Baking Dish

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition