If you’re looking for a dessert that looks like you spent hours in the kitchen—but secretly takes just minutes—you’re going to fall in love with this Heaven on Earth Cake. Layers of fluffy angel food cake, creamy vanilla pudding, cherry pie filling, and whipped topping come together in a trifle-style dessert that genuinely lives up to its name.
It’s the kind of recipe that disappears fast at potlucks, baby showers, or summer BBQs. And the best part? You can make it ahead of time and let the fridge do all the work.
This is a for sure crowd pleaser, and I love that it is an icebox cake. This refrigerator cake can be made in advance, making it convenient for summer cookouts, potlucks, and other gatherings. You may also know it by its alternative name, the cherry angel trifle dessert.
Try my no bake cherry cheesecake, homemade cherry crisp for more easy cherry recipes. Or check out my crockpot cherries jubilee recipe.
This Heaven On Earth Cake Is…
- Layered Dessert
- Perfect Harmony of Flavors
- Easy No Bake Dessert
- Delicious Layers of Angel Cake (angel food)
- Heavenly Dessert
- Easy Angel Food Cake Recipe
Ingredients You’ll Need
All of these ingredients come together for layers of texture and flavor — airy cake, tart cherries and creamy pudding. The no-bake approach keeps it simple.
Angel Food Cake – You can buy a store-bought angel food cake or bake angel food cake and allow it to fully cool. Box angel food cake is straightforward to make. I went ahead and bought a pre-made one to make it a no-bake.
Pie Filling – I used cherry pie filling for this heavenly recipe. It offers a sweet and tart component to help balance out the sweetness of all the layers.
Instant Vanilla Pudding Mix – For the pudding layer, use a vanilla pudding.
Sour Cream – The sour cream will be mixed with the pudding to add a hint of tanginess, which further enhances the flavor of the pudding layer.
Milk – You will need milk to mix with the vanilla pudding mix. Use as much milk as the box calls for.
Cool Whip – You can make homemade whipped cream or buy a container of store-bought. This is your ultra-creamy topping layer.
Recipe Variations
You can also try layering fresh fruit such as raspberries for summer, or add a sprinkling of toasted coconut on top for a tropical twist.
- Use pound cake instead of angel food cake.
- This recipe is great for any flavor of pie filling, such as lemon pie filling or blueberry. Feel free to use any flavor of pie filling you want.
- Use plain Greek yogurt as a substitute for sour cream.
- Add some fresh fruit if you’d like. Dice up cherries and place in the center of the cake, or use them to garnish the cake.
- Use a cheesecake pudding instead of the creamy vanilla pudding.
- Top with 2-3 tablespoons of slivered almonds for a nice crunch component.
- Etc.
How to Assemble the Cake
In the step-by-step, perhaps add a tiny extra tip: “After cubing the angel food cake, let it sit uncovered for a few minutes — this will help it absorb the pudding layer more evenly
Step One: First step, start by taking your moist angel food cake and dicing it up into cubes. They don’t have to be perfect in size, just aim for bite size pieces.
Expert Tip: Use a serrated blade knife, it will slice through the angel food cake nicely without tearing up the cubed cake.
Step Two: Place the cubed angel food cake in the 8×8 cake pan for the bottom of pan. I did a little over half of the cake, and save the remaining cubed cake for the next layer.
Take your cherry pie filling and spoon about 3/4th of the can and pour over the cake layer.
Step Three: Next combine your pudding mix with milk and sour cream. Then mix until thick and creamy. Pour the sour cream pudding mix on top of the cherry pie filling layer.
Step Four: Take the remaining half of cake cubes and place on top of pudding. Press down a little to make sure it gets in the pudding layer.
Step Five: Add on the whipped cream in an even layer for the top of the cake. The for the remaining pie filling add it on top of the cool whip.
Step Six: Refrigerate this cake and then slice and serve! It will have a fluffy texture of cake paired with sweet creamy pudding, whipped cream and sweet cherries.
Recipe Notes:
If you make homemade cake make sure to allow your cake to fully cool. Or will will not set up properly as it will mess up the pudding and cool whip layer.
You can make a double batch and use a 9×13 pan instead. Just create the layers of cake, filling, pudding, and use your judgement on how much to add to each layer.
I recommend making this at least 4 hours in advance or even overnight, to ensure the pudding mixture sets up well.
Storing & Serving
For best flavor and texture, serve cold directly from the fridge. If you want a crustier topping, wait until just before serving to add a crunchy garnish such as toasted almonds
Refrigerate: Store your Heaven Cake in an airtight container for 2-3 days in the refrigerator. If you are going to add on the almond wait until you go to serve so they stay crunchy.
Freezing: I do recommend not freezing this dessert. The texture will change once it thaws from being frozen.
FAQs
Common questions about this cherry trifle-style cake dessert recipe.
Can I use homemade angel food cake instead of store-bought?
Yes — if you bake your own angel food cake, make sure it is fully cooled before cubing. A still-warm cake may result in the pudding layer becoming too loose.
What if someone in my group is dairy-free or gluten-free?\
You can adapt: use a gluten-free angel food or pound cake, and switch the pudding and whipped topping to dairy-free versions (such as coconut milk based). The layering concept stays the same.
More No Bake Dessert Recipes
Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment. Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group
Heaven On Earth Cake
Ingredients
- 1 angel food cake pre-made or boxed angel food cake
- 1 can 18 ounces cherry pie filling
- 1 box 3.6 ounces instant vanilla pudding
- 1 1/2 cups milk
- 1/2 cup sour cream
- 1 8 ounce tub of whipped cream (Cool Whip)
Instructions
- First start by taking your angel food cake and with a serrated knife cut it into cubes. I did around 1-inch cubes.
- Put half of the diced angel food cake in an 8×8 baking dish.
- Then open your can of cherry pie filling and pour about 3/4 of the can on top of the angel food cake. Spread it out.
- Next grab a bowl and add in the milk, pudding mix, and the sour cream. Whip it up until it begins to thicken. Then pour the sour cream pudding mixture over the cherry pie filling.
- Next top with more of the angel food cake, using up the rest of it. It is okay if it doesn't fully cover the top. Press it down gently to kind of stick in the pudding.
- Then spread your Cool Whip on top of the angel food cake, and spread to an even layer.
- Take the remaining cherry pie filling and drop on top of the heaven on earth cake.
- Cover and refrigerate at least 2-4 hours to allow the pudding mixture to set up. Then cut and serve up this easy dessert.
Notes
Equipment
Nutrition
did you make this recipe?
Make sure to follow on Pinterest @bakemesomesugar and on Instagram @bakemesomesugar
This dessert remains a standout because it’s layered, make-ahead, and uses simple store-bought shortcuts (angel food cake, instant pudding) yet delivers big on flavor. With the tweaks above your post will feel tighter, more helpful, and a bit more unique.
Leave A Reply!