Heaven on Earth Cake

Name: Heaven on Earth Cake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 angel food cake (about 10-12 oz); 1 can cherry pie filling (540 milliliters, 18 ounces); 1 package (4-serving) instant vanilla pudding mix (102 grams, 3.6 ounces); 1 and 1/2 cups (360 milliliters) milk (2 percent); 1 cup (240 milliliters) sour cream; 8 ounces (approximately 1 container) Cool Whip; Sliced almonds (optional garnish)

If you are searching for a delightful dessert that embodies the essence of comfort and indulgence, look no further than Heaven on Earth Cake. This layered masterpiece combines the lightness of angel food cake with the rich flavors of creamy pudding and cherry pie filling. Each mouthful is a perfect blend of taste and texture, with the fluffy cake marrying wonderfully with the smooth layers of pudding and Cool Whip. The sweet and tangy cherry topping adds a refreshing contrast that brings it all together.

Ideal for gatherings, potlucks, or simply as a brilliant treat at home, this cake is not only visually appealing but also incredibly easy to make. It’s a dessert that invites you to dive into its soft layers and enjoy the heavenly flavors. With a chill time of just a few hours, you can prepare this delightful cake ahead of time and have it ready to impress your family and friends!

Ingredients

1 angel food cake (about 10-12 oz): This light, airy cake forms the base of the dessert, providing a soft texture and neutral flavor.
1 can cherry pie filling (540 milliliters, 18 ounces): The sweet and slightly tart cherry pie filling adds a burst of fruitiness that complements the cake.
1 package (4-serving) instant vanilla pudding mix (102 grams, 3.6 ounces): This mix helps create a creamy and luscious layer, enhancing the overall richness.
1 and 1/2 cups (360 milliliters) milk (2 percent): The milk is essential for preparing the pudding and contributes to a smooth texture.
1 cup (240 milliliters) sour cream: The sour cream adds a delightful tanginess and creamy consistency to the pudding layer.
8 ounces (approximately 1 container) Cool Whip: This fluffy whipped topping gives the cake its lightness and a sweet finish.
Sliced almonds (optional garnish): The almonds add a crunchy texture and nutty flavor that enhances the overall presentation.

Step-by-Step Instructions

Begin by cutting the cooled angel food cake into 1-inch cubes for easy layering.
Layer half of the cake pieces evenly in the bottom of a 9×9 inch cake pan.
Spread 2/3 of the cherry pie filling evenly over the layer of cake cubes, ensuring every piece is coated.
Add the remaining half of the cake cubes on top of the cherry pie filling for a lovely layered effect.
In a medium bowl, mix together the vanilla pudding mix, milk, and sour cream until smooth and well combined.
Spread the pudding mixture evenly over the top layer of cake to create a creamy layer.
Carefully spread the Cool Whip evenly over the pudding layer, making it light and fluffy.
Drop and spread the rest of the cherry pie filling over the Cool Whip layer for a beautiful finishing touch.
Cover the cake and chill in the refrigerator for 4 to 5 hours, allowing the flavors to meld together.
Before serving, sprinkle slivered almonds on top as an optional garnish for added texture and flair.

Recipe Details

Prep Time: 20 minutes
Chill Time: 4-5 hours
Total Time: 4 hours 20 minutes
Servings: 9
Calories: Approximately 290 per serving

Tips, Storage & Variations

Tips: Ensure the angel food cake is completely cooled before cutting to maintain its structure. When layering, try to distribute the cherry filling evenly for the best flavor in every bite.
Storage: Store any leftovers covered in the refrigerator for up to 3 days. This cake is best enjoyed chilled.
Freezing: While the cake can be frozen, it is best to freeze the individual components (cake, pudding, and toppings) separately and layer just before serving.
Flavor Variations: You can substitute cherry pie filling with other fruit fillings like blueberry or strawberry for a unique twist. Alternatively, use chocolate pudding mix instead of vanilla for a richer flavor profile.

FAQ Section

1. Can I use a homemade angel food cake?
Yes, a homemade angel food cake adds a personal touch and can enhance the flavor.

2. Is it necessary to chill the cake?
Chilling helps the layers set and meld, creating a more cohesive dessert.

3. What can I substitute for Cool Whip?
You can use whipped cream as a substitute for Cool Whip for a more natural option.

4. How do I make this cake ahead of time?
Prepare the cake up to a day in advance, cover it, and keep it in the refrigerator until serving.

5. Can I add fresh cherries?
Absolutely! Fresh cherries can be a delicious addition, adding freshness and color to the cake.

6. How long will this cake last in the fridge?
It can last up to 3 days in the refrigerator if properly covered.

Heaven on Earth Cake

Print Recipe

A delightful dessert that combines angel food cake with creamy pudding and cherry pie filling for a heavenly treat.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 260 minutes
Yield: 9 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 angel food cake (about 10–12 oz)
1 can cherry pie filling (540 milliliters, 18 ounces)
1 package (4-serving) instant vanilla pudding mix (102 grams, 3.6 ounces)
1 and 1/2 cups (360 milliliters) milk (2 percent)
1 cup (240 milliliters) sour cream
8 ounces (approximately 1 container) Cool Whip
Sliced almonds (optional garnish)

Instructions

Begin by cutting the cooled angel food cake into 1-inch cubes for easy layering.
Layer half of the cake pieces evenly in the bottom of a 9×9 inch cake pan.
Spread 2/3 of the cherry pie filling evenly over the layer of cake cubes.
Add the remaining half of the cake cubes on top of the cherry pie filling.
In a medium bowl, mix together the vanilla pudding mix, milk, and sour cream until smooth.
Spread the pudding mixture evenly over the top layer of cake.
Spread the Cool Whip evenly over the pudding layer.
Drop and spread the rest of the cherry pie filling over the Cool Whip layer.
Cover the cake and chill in the refrigerator for 240 to 300 minutes.
Before serving, sprinkle slivered almonds on top as an optional garnish.