Description
Heaven on Earth Cake is a delightful no-bake layered dessert combining fluffy angel food cake, creamy vanilla pudding, tangy sour cream, and sweet cherry pie filling. Topped with whipped cream and optional sliced almonds for crunch, this easy-to-make American classic is perfect for any occasion, offering a light yet indulgent treat that can be prepared ahead of time and chilled until ready to serve.
Ingredients
Scale
Cake Layer
- 1 angel food cake, cut into 1-inch cubes
Pudding Mixture
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup sour cream
Fruit and Topping
- 1 can (21 oz) cherry pie filling
- 1 container (8 oz) whipped topping, thawed
- 1/4 cup sliced almonds (optional)
Instructions
- Prepare the pudding mixture: In a large mixing bowl, whisk together the instant vanilla pudding mix, cold milk, and sour cream until the mixture is smooth and begins to thicken. Set aside to allow it to fully thicken.
- Layer the angel food cake: In a 9×13-inch baking dish, spread half of the angel food cake cubes evenly to form the first cake layer.
- Add cherry pie filling: Spoon about two-thirds of the cherry pie filling evenly over the layer of cake cubes, distributing it gently.
- Second layer of cake: Add the remaining angel food cake cubes on top of the cherry pie filling, creating a second layer.
- Pour pudding mixture: Evenly pour the prepared pudding mixture over the entire layered dish. Spread gently with a spatula to cover the cake and filling layers without disturbing them.
- Top with whipped topping: Spoon the whipped topping over the pudding layer and smooth it out using a spatula for an even finish.
- Garnish with remaining cherry filling and almonds: Dollop the remaining cherry pie filling around the top layer of whipped topping and swirl slightly for a marbled effect. Sprinkle with sliced almonds if using for added texture and flavor.
- Chill before serving: Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours or overnight. This chilling time allows the flavors to meld and the dessert to set properly for serving.
Notes
- Use either homemade angel food cake or store-bought for convenience.
- Try other fruit pie fillings such as blueberry or strawberry for variety.
- Omit almonds to make the dessert nut-free if desired.
- Chilling overnight enhances the flavor and texture.
- This recipe is vegetarian friendly.
Nutrition
- Serving Size: 1 square (approximately 1/12th of the dish)
- Calories: 290
- Sugar: 27g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
