Description

Heaven on Earth Cake is a light and creamy dessert that’s sure to impress. With fluffy angel food cake cubes layered with sweet, creamy vanilla pudding, tangy sour cream, and rich cream cheese, it’s a dreamy combination of textures and flavors. The cherry pie filling on top adds a fruity, tart contrast to the richness of the layers, making it a perfect treat for any occasion. This no-bake dessert is easy to assemble and can be made ahead, giving it time to chill and develop even more flavor.

Ingredients

Scale

For the Cake Layers:

1 package angel food cake (or 1 prepared angel food cake) – Light and airy, the perfect base

1 package (3.4 oz) instant vanilla pudding mix – Adds a creamy, sweet layer

1 1/2 cups milk – For mixing the pudding

1 cup sour cream – Adds tanginess and creaminess

1 package (8 oz) cream cheese, softened – Adds richness to the dessert

For the Topping:

1 can (21 oz) cherry pie filling – For a fruity, tart finish

1 tub (8 oz) whipped topping (e.g., Cool Whip) – Light and fluffy for the ultimate creamy top layer.

Optional:

Chopped almonds or pecans for garnish

Instructions

Prepare the Angel Food Cake If using a store-bought angel food cake, cut it into bite-sized cubes. Set aside while preparing the creamy layers.

Make the Vanilla Pudding Mixture In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth and thickened (about 2 minutes). Add the sour cream and mix until fully combined. Set aside.

Prepare the Cream Cheese Layer In a large bowl, beat the softened cream cheese until smooth and creamy. Fold in the whipped topping gently until fully combined.

Assemble the Cake Layer the Angel Food Cake: In a 9×13-inch dish, place half of the angel food cake cubes in an even layer.
Add the Pudding Mixture: Spread half of the vanilla pudding mixture over the cake cubes.
Top with Cream Cheese Layer: Gently spread half of the cream cheese and whipped topping mixture over the pudding.
Repeat Layers: Add the remaining cake cubes, followed by the rest of the pudding mixture, and then the remaining cream cheese mixture.
Add the Cherry Topping: Spread the cherry pie filling evenly over the top layer.

Chill Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to let the flavors meld together.

Notes

For added texture and flavor, you can garnish with chopped almonds or pecans before serving. This dessert is versatile—if you’re not a fan of cherries, you can swap the topping for other fruit pie fillings, like blueberry or strawberry, depending on your preference. The cake can be stored in the fridge for up to 3 days, making it a great option for prepping ahead of time.