Most versions of Heaven on Earth Cake are forgettable. The cherry gets lost, the layers collapse, and it ends up tasting like something you’d find at a church potluck, in a bad way.
This version fixes that. It holds its layers, the cherry actually comes through, and it slices clean instead of falling apart. The difference comes down to two things I tested side by side: letting it rest overnight, and swirling the cherry into the topping instead of leaving it sitting on top.
Read Before You Start
- Plan to let this chill overnight if you can. Four hours is the minimum, but the cake is genuinely better the next day
- I’d recommend that you use instant pudding, not cook-and-serve. I tested both and the cooked version didn’t set as well once layered.
- I like using a 9×9 pan for this recipe. It will sit full, but it gives you layers that hold. When I tried this recipe in a 9×13, I felt like everything spread too thin. Ultimately, it’s your preference. An 8×8 is too small.
- Cut and layer gently. The angel food cake is light and will compress if you press it down. Give it time to chill so the layers can set and hold together.
- Angel food cake can be sticky to work with. Get out your serrated bread knife to cut it into chunks. If you have an electric knife that’s even better, but not necessary.
Ingredient Notes
Instructions For Doubling This Recipe
Many readers ask about doubling this recipe. As written, it serves 10 and fills a 9×9 pan quite full, which is exactly what you want for defined layers that hold together. If you’re feeding a crowd, don’t try to force a doubled batch into a 9×13. It won’t fit. Make two 9×9 pans instead. Same assembly, same chill time, and you can do both the night before without any issues.
- Instead of cherry pie filling, you could choose from so many other flavors. If you want to try a different filling, I have a strawberry heaven on earth cake that works exactly the same way and is a little lighter in flavor. The blueberry angel food cake version is another good option if cherry isn’t your thing.
- If you prefer not to use store-bought Cool Whip, this homemade Cool Whip recipe holds up through the overnight chill without weeping.”
- The sour cream can be substituted with plain Greek yogurt
- If you are baking the angel food cake yourself, instead of purchasing a premade one, make sure it’s cooled before assembling. Warm cake will keep the pudding from firming up.
Recipe Testing Notes – April 2026
This recipe was originally published in 2020. To make sure it still holds up, my independent recipe tester, Teresia, retested it from scratch in April 2026.
The Verdict: The recipe works as written. The layers hold, the pudding sets properly, and the flavor is exactly what it should be.
Tester Correction (Pie Filling): Teresia found the cherry pie filling got lost under the pudding and Cool Whip layers when spread flat on top.
The recipe card has been updated to swirl the reserved filling into the Cool Whip rather than solely dropping it on top. This distributes the cherry flavor through every bite instead of concentrating it in one layer.
Tester Tip: After four to five hours, the recipe is soft and scoopable. If you can wait, let it chill overnight.
After overnight in the fridge it firms up, slices cleanly with a serrated knife, and the flavors have had time to come together. The difference is noticeable.
Heaven on Earth Cake
Ingredients
- 1 angel food cake, pre-made cake or bake a boxed one
- 1 can cherry pie filling, 540 milliliters, 18 ounces
- 1 package 4-serving instant vanilla pudding mix, 102 grams, 3.6 ounces
- 1½ cups 2% milk,
- 1 cup sour cream
- 8 ounces Cool Whip
- sliced almonds, optional garnish
Instructions
- Cut the cooled angel food cake into cubes about 1 inch in size.
- Layer half of the cake pieces evenly in the bottom of a 9×9 cake pan (metal or glass).
- Spread ⅔ of the cherry pie filling evenly over the cake.
- Layer the last half of the cake cubes over the cherry pie filling.
- In a medium bowl stir together the pudding mix, milk, and sour cream until smooth, about 2 minutes. Spread evenly over the top of the cake.
- Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the cherry pie filling over the top.
- Drop and spread the rest of the cherry pie filling over the top.
- Gently swirl some of the pie filling on top into the Cool Whip layer to influse the flavor.
- Place in the fridge and let chill a minimum of 4 to 5 hours before serving. Chilling overnight is best.
- Sprinkle slivered almonds on top of the cake before you serve it, optional.
Video
Notes
- If you are baking the cake yourself for this recipe, make sure to let it cool fully before cutting it so that it doesn’t make the other ingredients too warm.
- The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
Nutrition
Serving Ideas
If you end up making this for a crowd, this is the kind of dessert people go back for, so it’s worth having a second pan ready. You can try a complementary no bake dessert, check out my full dessert recipe collection. Here are my 3 suggestions:
- If you like the cherry and cream combination here, my cherry cheesecake lush uses the same flavors but leans richer with a cream cheese base.
- The strawberry delight is another no-bake layered dessert that comes together the same way and works well if you’re putting out more than one option.
- If you want something completely different without changing the method, my butterscotch delight uses the same build-and-chill approach but lands in a totally different flavor direction.
Comments
Marlene says
This dessert is really good. I made it even better by making my own vanilla custard, & used whipped cream instead of Cool Whip. It’s light & feeds a crowd. I put it in a trifle bowl.
Lorraine says
If you’re looking for a quick and easy dessert you can make ahead then this is it !!!! We all raved about it, what’s not to love ❤️