Heaven On Earth Cake: A Layered Dessert Dream
This no-bake layered cake combines angel food cake, cherry pie filling, and creamy vanilla pudding for a sweet dessert. Known for its nostalgic American roots, it offers crunchy, gooey, and silky textures with minimal effort. Chill 4–5 hours for a crowd-pleasing finale.
- Prep Time: 30
- Total Time: 30
- Yield: 12 servings 1x
- Category: quick
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 angel food cake (store-bought or homemade)
1 (18-ounce) can cherry pie filling
1 (3.6-ounce) package instant vanilla pudding mix
1½ cups 2% milk
1 cup sour cream
8 ounces Cool Whip
Sliced almonds (garnish)
Instructions
Cut angel food cake into 1-inch cubes. Arrange half in a 9×9-inch pan.
Spread â…” of cherry pie filling over the cake layer.
Top with remaining cake cubes, pressing lightly to compress.
Mix pudding, milk, and sour cream until smooth. Spread over the cake layer.
Spread Cool Whip over the pudding layer. Drop remaining cherry filling by spoonfuls on top.
Gently swirl filling into Cool Whip for a marbled effect. Chill 4–5 hours.
Sprinkle sliced almonds before serving.
Notes
Substitute angel food cake with pound cake or cake mix for denser texture.
For a vegan version, use non-dairy sour cream and plant-based whipped topping.
Chill for 24 hours for optimal flavor penetration.
Avoid overmixing pudding base to prevent bubbles.
Cover and refrigerate up to 3 days. Best served cold—reheating is unnecessary.
Nutrition
- Serving Size: 1 (12th of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg