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.
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.
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.
For more no-bake desserts like this one that are made with Cool Whip, visit my Cool Whip desserts page.
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
If you’re planning a backyard cookout or bringing dessert to a summer party, take a look at my 4th of July desserts filled with easy cakes, chilled no-bake treats, fruity favorites, and fun desserts made for sharing.
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
Lorie says
I bet this would be good with cream cheese instead of the sour cream
Brenda says
Yes, I make it with fresh sliced strawberries and I use 8oz of softened cream cheese! My family loves it😊
Dale says
Do you substitute the cream cheese for the sour cream or just add it as an extra ingredient?
Carrie says
I switched the sour cream for cream cheese, I softened it and mixed it with the pudding and milk. It came out good.
Cecil says
Did you try it or get a response?
Cecil says
Can I use a jiffy yellow cake mix?
Layne Kangas says
Hi, Cecil – we haven’t tested it like that!
Mary Darby says
Family loves it!
Shawn C Brown says
Is it purposeful that you are using less milk than called for in the pudding mix? At least the pursuing mix I’m using calls for 2 cups of milk. Is this to thicken it more?
Layne Kangas says
Yes, you want it to be the correct texture. Enjoy!
Jlbvk says
Can this be doubled? Baking for a crowd! Thank you.
Layne Kangas says
Yes, either in the a larger dish or you could just make a couple different batches of it. Enjoy!
Earlene Baugham says
Looks so good
Crystal says
I am going to make this for Thanksgiving this year 2021. Wish me luck !!! Looks good
Jiey says
Can I use whip cream in place of cool whip
Layne Kangas says
You can – it may change the texture/consistency of the end result, however. You could use our stabilized whipped cream. Enjoy!
Tess Walters says
I actually made this with chocolate Angel Food cake and a can of crushed pineapple that I drained really good. I made some chopped pecans and sprinkle those on the top.
Rachel Harshman says
Quick, simple and delicious! Thank you!
Liz says
What could you use instead of cherry pie filling? We can’t get that in New Zealand.
Layne Kangas says
Hi, Liz – you could make this with another fruit pie filling. I would guess you could make your own filling somehow but since we haven’t tested it like that, I can’t say for certain how to best make that work. Enjoy!
Pam says
I made this for our Christmas family gathering. It definitely lived up to its name. Absolutely delicious!