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. My version fixes every issue.

A glass baking dish filled with Heaven on Earth Cake, layered with whipped cream, cherry topping, sliced almonds, and cake layers—one corner missing to reveal the irresistible dessert’s layers.

This version fixes that. The pan size matters, the dairy ratio matters, how you mix the pudding matters, and so does how long you let it sit. I had it all independently tested and verified The recipe you have here is the result.

Read Before You Start

Plan to let this chill overnight if you can. The cake is genuinely better the next day.
Four hours is the absolute minimum it can be chilled, but it will be scoopable like a trifle and not sliceable.
Make sure the Cool Whip is fully thawed beforehand. Frozen Cool Whip tears the layers instead of spreading smoothly.

Instructions For Doubling This Recipe

Many readers ask about doubling this recipe. As written, it serves 12 and fills a 9×13 dish. If you’re feeding a crowd, don’t try to force a doubled batch into a 9×13. It won’t fit. Make two dishes instead. Same assembly, same chill time, and you can do both the night before without any issues.

Ingredient Notes

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.”
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.
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.

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.

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.

A glass dish of Heaven on Earth Cake topped with swirled red jelly sits on a table. A serving spoon scoops some into a clear bowl, revealing irresistible layers of cream, cake, and jelly. — Photo shows texture of the heaven on earth cake after four hours. It’s delicious but you will scoop it out to serve.

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.

A slice of Heaven on Earth Cake with layers of whipped cream, custard, sponge cake, and fruit filling is served on a white plate against a granite countertop background. — Photo shows texture of the heaven on earth cake after it has been chilled overnight. The layers have set so, when cut, it stays in tact.

For more no-bake desserts like this one that are made with Cool Whip, visit my Cool Whip desserts page.