If you’re in search of the ultimate no-bake dessert that’s light, fruity, and completely irresistible, look no further than the Heaven on Earth Cake. This dreamy, layered dessert is a crowd-pleasing favorite that combines chunks of angel food cake, creamy vanilla pudding, cherry pie filling, and fluffy whipped topping—all finished with a touch of almond for elegance and flavor. It’s a trifle-like creation that’s as beautiful to look at as it is delicious to eat.

Perfect for potlucks, holiday gatherings, or just an indulgent weekend treat, Heaven on Earth Cake is as easy to make as it is to love. It requires no baking beyond a store-bought or homemade angel food cake and can be assembled in just minutes. The combination of tart cherries, creamy vanilla layers, and soft cake gives this dessert a perfect balance of texture and taste.

This dish gets better as it chills, making it an ideal make-ahead option for stress-free entertaining. Whether you’re serving a large group or treating your family to a fun dessert, this cake lives up to its heavenly name with every bite.

Why You’ll Love This Recipe

No-Bake and Easy to Assemble – Perfect for when you want something impressive without turning on the oven.
Light Yet Indulgent – A great mix of creamy, fruity, and fluffy textures that feel decadent but not too heavy.
Make-Ahead Friendly – Best served chilled, so it’s perfect for prepping in advance.
Customizable Flavors – Easily swap out the fruit filling or pudding flavor to make it your own.
Beautiful Presentation – Layers of cake, pudding, and cherry filling make this a showstopper in any dish.

Ingredients

Angel food cake (prepared)
Instant vanilla pudding mix
Milk
Sour cream or plain Greek yogurt
Almond extract
Cherry pie filling
Cool Whip
Sliced almonds (toasted, optional)

Variations

Different Fruit Filling: Use blueberry, strawberry, or mixed berry pie filling instead of cherry.
Flavor Twists: Swap vanilla pudding for lemon or white chocolate pudding.
Homemade Whipped Cream: Replace Cool Whip with freshly whipped cream for a more natural option.
Low-Sugar Version: Use sugar-free pudding and light or unsweetened pie filling.
Nut-Free Option: Omit the almond slices or substitute with crushed graham crackers for crunch.

How to Make the Recipe

Step 1: Prepare the Pudding Mixture

In a bowl, whisk together the instant vanilla pudding mix and milk until thickened. Stir in sour cream (or Greek yogurt) and almond extract until smooth and creamy.

Step 2: Layer the Angel Food Cake

Cut the angel food cake into bite-sized cubes. Spread half of the cubes in the bottom of a 9×13-inch dish or large trifle bowl.

Step 3: Add Cherry Pie Filling

Spoon half of the cherry pie filling over the cake cubes, spreading it evenly.

Step 4: Add Pudding Layer

Pour and spread half of the pudding mixture over the cherry layer.

Step 5: Repeat Layers

Repeat the layers with the remaining cake cubes, cherry pie filling, and pudding mixture.

Step 6: Top with Cool Whip

Spread the Cool Whip evenly over the top of the final pudding layer.

Step 7: Garnish and Chill

Sprinkle with toasted almond slices, if using. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

Tips for Making the Recipe

Let the dessert chill for several hours to set and allow flavors to combine beautifully.
Use a serrated knife to cut the angel food cake cleanly without compressing it.
Toast the almonds for extra flavor and crunch—just a few minutes in a dry skillet will do.
For a firmer texture, reduce the amount of milk slightly when preparing the pudding.
Use a glass dish or trifle bowl for an eye-catching layered presentation.

How to Serve

Serve cold, directly from the fridge. Use a large spoon or spatula to scoop into individual servings. This dessert pairs beautifully with coffee or a glass of dessert wine and makes a stunning end to any meal.

Make Ahead and Storage

Storing Leftovers

Store in the refrigerator in an airtight container or tightly covered with plastic wrap for up to 3 days.

Freezing

Freezing is not recommended as the whipped topping and pudding may separate and become watery upon thawing.

Reheating

This dish is served chilled, so no reheating is necessary.

FAQs

1. Can I use homemade angel food cake?

Yes, homemade works wonderfully. Just be sure it’s fully cooled before cubing.

2. What if I don’t have almond extract?

You can omit it or replace it with vanilla extract for a slightly different but still delicious flavor.

3. Can I use fresh cherries instead of pie filling?

Yes, but you’ll need to cook them down with sugar and cornstarch to create a similar consistency.

4. Can I make this a day ahead?

Absolutely—this dessert actually improves after chilling overnight.

5. Is there a substitute for Cool Whip?

Yes, you can use freshly whipped cream, sweetened to taste.

6. Can I make individual servings?

Yes, assemble in clear cups or jars for single-serve portions.

7. Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt works well and adds extra protein.

8. Can I use other pudding flavors?

Definitely—lemon, coconut, or white chocolate are great options.

9. Will this dessert hold up at a potluck?

Yes, just keep it chilled until serving time.

10. How do I toast almonds?

Place them in a dry skillet over medium heat, stirring frequently for 2–3 minutes until golden and fragrant.

Conclusion

Heaven on Earth Cake is a truly delightful dessert that lives up to its name. Light, fruity, creamy, and just the right amount of indulgent, it’s a recipe you’ll want to return to again and again. Whether for a special occasion or a casual family gathering, this no-bake treat is sure to impress with its layers of flavor and stunning presentation—pure dessert bliss in every bite.