Heaven on Earth Cake

5 from 102 votes

This version is perfected through recipe testing, not guesswork. It's been adjusted to fix common issues seen in other recipes. It chills into clean slices with defined layers and a balanced flavor that actually tastes like what it promises.

Prep Time15

Chill Time8

Total Time8 15

Course: Dessert

Cuisine: American

Keyword: Heaven on Earth Cake Recipe

Servings:

Calories: 292kcal

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 9x9 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