Heaven on Earth Cake – A Creamy, Cherry-Layered Dream Dessert 🍒🍰
If you’re searching for a no-bake dessert that lives up to its name, this Heaven on Earth Cake is exactly what you need. With layers of soft, fluffy angel food cake, creamy vanilla pudding and cream cheese filling, cherry pie filling, and whipped topping, this dessert is rich, refreshing, and impossible to resist. It’s the kind of cake that disappears fast at potlucks, holiday gatherings, or weekend dinners. Every bite is sweet, light, and packed with flavor—like a cross between a trifle and a cheesecake.
The best part? No baking required (especially if you use store-bought angel food cake), and it’s made with simple ingredients you likely already have in your kitchen. It’s easy enough for beginners and fancy enough for guests. Whether you call it Cherry Trifle Cake, Angel Cake Delight, or Heaven on Earth Cake, one thing’s for sure—this dessert is a showstopper.
Ingredients to prepare this dreamy dessert, you’ll need:
1 package angel food cake (or 1 prepared angel food cake)
1 package (3.4 oz) instant vanilla pudding mix
1½ cups milk
1 cup sour cream
1 package (8 oz) cream cheese, softened
½ cup powdered sugar
1 can (21 oz) cherry pie filling
1 tub (8 oz) whipped topping, thawed
Sliced almonds for garnish (optional)
Optional substitutions and notes:
Swap cherry pie filling for blueberry, raspberry, or strawberry filling
Use plain Greek yogurt instead of sour cream for a lighter version
Use sugar-free pudding mix and whipped topping for a reduced-calorie version
How to Make Heaven on Earth Cake
Step 1: Prepare the Cake
Bake the angel food cake according to the box instructions if using a mix. Allow it to cool completely. If using a store-bought cake, skip this step.
Step 2: Mix the Pudding
In a medium bowl, whisk together the instant vanilla pudding mix and 1½ cups of milk. Let it sit for a few minutes until it thickens.
Step 3: Make the Cream Layer
In a separate mixing bowl, combine the softened cream cheese, sour cream, and powdered sugar. Beat until smooth and creamy.
Step 4: Combine Pudding and Cream Cheese Mixtures
Gently fold the vanilla pudding into the cream cheese mixture until fully blended. This becomes your luscious, creamy middle layer.
Step 5: Assemble the Layers
Cut the cooled angel food cake into bite-sized cubes. Place half of the cake cubes into a trifle bowl, deep glass dish, or 9×13-inch baking dish. Spoon half of the cream mixture over the cake, spreading it evenly. Top with half of the cherry pie filling. Repeat with the remaining cake cubes, the rest of the cream mixture, and then the remaining cherry pie filling.
Step 6: Add Whipped Topping and Garnish
Spread the whipped topping over the top layer of cherry filling, smoothing it out evenly. If using, sprinkle almond slices on top for added crunch and flavor.
Step 7: Chill to Set
Cover and refrigerate the cake for at least 4 hours, or preferably overnight. This helps the layers set and allows the flavors to blend together beautifully.
Step 8: Serve and Enjoy
Scoop generous portions into bowls or dessert cups. This cake is rich, light, and irresistible—perfectly served chilled straight from the fridge.
Helpful Tips
Let the angel food cake cool fully before cubing to avoid tearing
Use a clear trifle bowl for beautiful presentation with visible layers
Make it ahead of time—this dessert tastes even better the next day
Top with extra whipped cream and cherries for an extra fancy finish
Serving Suggestions
Serve with a drizzle of chocolate or caramel sauce for added decadence
Add shaved white chocolate or sprinkles for a festive touch
Pair with a cup of coffee or espresso for a delightful after-dinner treat
What Chefs Say About This Recipe
Ina Garten – “It’s light, creamy, and elegant—the perfect no-bake dessert for entertaining.”
Rachael Ray – “You can make it in 20 minutes and it feeds a crowd. What’s not to love?”
Martha Stewart – “A beautiful and simple dessert that looks far more complicated than it is.”
Gordon Ramsay – “A clever way to elevate boxed cake into something indulgent and impressive.”
Ree Drummond – “This is one of my go-to potluck desserts. Everyone always asks for the recipe.”
10 Frequently Asked Questions (FAQs)
- Can I use homemade angel food cake? Absolutely. Homemade gives a richer flavor, but store-bought works great.
- Can I use Cool Whip or homemade whipped cream? Either one works, but Cool Whip holds its shape better for make-ahead.
- Can I use other pie fillings? Yes! Blueberry, strawberry, or apple pie fillings are delicious alternatives.
- Can I make it gluten-free? Use a gluten-free angel food cake mix and check labels on other ingredients.
- How far in advance can I make this? Up to 24 hours in advance is best—it allows flavors to meld beautifully.
- Can I freeze it? It’s not recommended as the texture may change once thawed.
- Can I use sugar-free pudding? Yes, for a lighter version. Adjust the powdered sugar if needed.
- Can I use full-fat sour cream and cream cheese? Yes, and it makes the dessert even richer.
- How do I store leftovers? Store covered in the fridge for up to 3 days.
- What can I use instead of almonds? Crushed graham crackers, crushed cookies, or white chocolate shavings work well.
Nutritional Information (Per Serving – Approximate)
Calories: 380
Fat: 21g
Saturated Fat: 13g
Carbohydrates: 40g
Sugar: 28g
Protein: 6g
Fiber: 1g
Sodium: 210mg
Calcium: 10% DV
Storage and Leftovers
Refrigerate: Store covered in the refrigerator for up to 3 days
Do Not Freeze: Freezing is not recommended as the cream and whipped topping can separate
Related Recipes You’ll Love
Strawberry Banana Pudding
No-Bake Birthday Cake Delight
Oreo Dessert Cups
Reese’s Dessert Cups
Conclusion
This Heaven on Earth Cake is more than just a name—it truly lives up to its heavenly reputation. Creamy, fruity, and delightfully layered, it’s the kind of dessert you’ll want to make again and again. Whether for birthdays, brunches, holidays, or just because, this no-bake masterpiece is simple, sweet, and guaranteed to impress.
Heaven on Earth Cake – A Creamy, Cherry-Layered Dream Dessert 🍒🍰
If you’re searching for a no-bake dessert that lives up to its name, this Heaven on Earth Cake is exactly what you need. With layers of soft, fluffy angel food cake, creamy vanilla pudding and cream cheese filling, cherry pie filling, and whipped topping, this dessert is rich, refreshing, and impossible to resist. It’s the kind of cake that disappears fast at potlucks, holiday gatherings, or weekend dinners. Every bite is sweet, light, and packed with flavor—like a cross between a trifle and a cheesecake.
The best part? No baking required (especially if you use store-bought angel food cake), and it’s made with simple ingredients you likely already have in your kitchen. It’s easy enough for beginners and fancy enough for guests. Whether you call it Cherry Trifle Cake, Angel Cake Delight, or Heaven on Earth Cake, one thing’s for sure—this dessert is a showstopper.
Ingredients to prepare this dreamy dessert, you’ll need:
1 package angel food cake (or 1 prepared angel food cake)
1 package (3.4 oz) instant vanilla pudding mix
1½ cups milk
1 cup sour cream
1 package (8 oz) cream cheese, softened
½ cup powdered sugar
1 can (21 oz) cherry pie filling
1 tub (8 oz) whipped topping, thawed
Sliced almonds for garnish (optional)
Optional substitutions and notes:
Swap cherry pie filling for blueberry, raspberry, or strawberry filling
Use plain Greek yogurt instead of sour cream for a lighter version
Use sugar-free pudding mix and whipped topping for a reduced-calorie version
How to Make Heaven on Earth Cake
Step 1: Prepare the Cake
Bake the angel food cake according to the box instructions if using a mix. Allow it to cool completely. If using a store-bought cake, skip this step.
Step 2: Mix the Pudding
In a medium bowl, whisk together the instant vanilla pudding mix and 1½ cups of milk. Let it sit for a few minutes until it thickens.
Step 3: Make the Cream Layer
In a separate mixing bowl, combine the softened cream cheese, sour cream, and powdered sugar. Beat until smooth and creamy.
Step 4: Combine Pudding and Cream Cheese Mixtures
Gently fold the vanilla pudding into the cream cheese mixture until fully blended. This becomes your luscious, creamy middle layer.
Step 5: Assemble the Layers
Cut the cooled angel food cake into bite-sized cubes. Place half of the cake cubes into a trifle bowl, deep glass dish, or 9×13-inch baking dish. Spoon half of the cream mixture over the cake, spreading it evenly. Top with half of the cherry pie filling. Repeat with the remaining cake cubes, the rest of the cream mixture, and then the remaining cherry pie filling.
Step 6: Add Whipped Topping and Garnish
Spread the whipped topping over the top layer of cherry filling, smoothing it out evenly. If using, sprinkle almond slices on top for added crunch and flavor.
Step 7: Chill to Set
Cover and refrigerate the cake for at least 4 hours, or preferably overnight. This helps the layers set and allows the flavors to blend together beautifully.
Step 8: Serve and Enjoy
Scoop generous portions into bowls or dessert cups. This cake is rich, light, and irresistible—perfectly served chilled straight from the fridge.
Helpful Tips
Let the angel food cake cool fully before cubing to avoid tearing
Use a clear trifle bowl for beautiful presentation with visible layers
Make it ahead of time—this dessert tastes even better the next day
Top with extra whipped cream and cherries for an extra fancy finish
Serving Suggestions
Serve with a drizzle of chocolate or caramel sauce for added decadence
Add shaved white chocolate or sprinkles for a festive touch
Pair with a cup of coffee or espresso for a delightful after-dinner treat
What Chefs Say About This Recipe
Ina Garten – “It’s light, creamy, and elegant—the perfect no-bake dessert for entertaining.”
Rachael Ray – “You can make it in 20 minutes and it feeds a crowd. What’s not to love?”
Martha Stewart – “A beautiful and simple dessert that looks far more complicated than it is.”
Gordon Ramsay – “A clever way to elevate boxed cake into something indulgent and impressive.”
Ree Drummond – “This is one of my go-to potluck desserts. Everyone always asks for the recipe.”
10 Frequently Asked Questions (FAQs)
- Can I use homemade angel food cake? Absolutely. Homemade gives a richer flavor, but store-bought works great.
- Can I use Cool Whip or homemade whipped cream? Either one works, but Cool Whip holds its shape better for make-ahead.
- Can I use other pie fillings? Yes! Blueberry, strawberry, or apple pie fillings are delicious alternatives.
- Can I make it gluten-free? Use a gluten-free angel food cake mix and check labels on other ingredients.
- How far in advance can I make this? Up to 24 hours in advance is best—it allows flavors to meld beautifully.
- Can I freeze it? It’s not recommended as the texture may change once thawed.
- Can I use sugar-free pudding? Yes, for a lighter version. Adjust the powdered sugar if needed.
- Can I use full-fat sour cream and cream cheese? Yes, and it makes the dessert even richer.
- How do I store leftovers? Store covered in the fridge for up to 3 days.
- What can I use instead of almonds? Crushed graham crackers, crushed cookies, or white chocolate shavings work well.
Nutritional Information (Per Serving – Approximate)
Calories: 380
Fat: 21g
Saturated Fat: 13g
Carbohydrates: 40g
Sugar: 28g
Protein: 6g
Fiber: 1g
Sodium: 210mg
Calcium: 10% DV
Storage and Leftovers
Refrigerate: Store covered in the refrigerator for up to 3 days
Do Not Freeze: Freezing is not recommended as the cream and whipped topping can separate
Related Recipes You’ll Love
Strawberry Banana Pudding
No-Bake Birthday Cake Delight
Oreo Dessert Cups
Reese’s Dessert Cups
Conclusion
This Heaven on Earth Cake is more than just a name—it truly lives up to its heavenly reputation. Creamy, fruity, and delightfully layered, it’s the kind of dessert you’ll want to make again and again. Whether for birthdays, brunches, holidays, or just because, this no-bake masterpiece is simple, sweet, and guaranteed to impress.
Heaven on Earth Cake – A Creamy, Cherry-Layered Dream Dessert 🍒🍰
If you’re searching for a no-bake dessert that lives up to its name, this Heaven on Earth Cake is exactly what you need. With layers of soft, fluffy angel food cake, creamy vanilla pudding and cream cheese filling, cherry pie filling, and whipped topping, this dessert is rich, refreshing, and impossible to resist. It’s the kind of cake that disappears fast at potlucks, holiday gatherings, or weekend dinners. Every bite is sweet, light, and packed with flavor—like a cross between a trifle and a cheesecake.
The best part? No baking required (especially if you use store-bought angel food cake), and it’s made with simple ingredients you likely already have in your kitchen. It’s easy enough for beginners and fancy enough for guests. Whether you call it Cherry Trifle Cake, Angel Cake Delight, or Heaven on Earth Cake, one thing’s for sure—this dessert is a showstopper.
Ingredients to prepare this dreamy dessert, you’ll need:
1 package angel food cake (or 1 prepared angel food cake)
1 package (3.4 oz) instant vanilla pudding mix
1½ cups milk
1 cup sour cream
1 package (8 oz) cream cheese, softened
½ cup powdered sugar
1 can (21 oz) cherry pie filling
1 tub (8 oz) whipped topping, thawed
Sliced almonds for garnish (optional)
Optional substitutions and notes:
Swap cherry pie filling for blueberry, raspberry, or strawberry filling
Use plain Greek yogurt instead of sour cream for a lighter version
Use sugar-free pudding mix and whipped topping for a reduced-calorie version
How to Make Heaven on Earth Cake
Step 1: Prepare the Cake
Bake the angel food cake according to the box instructions if using a mix. Allow it to cool completely. If using a store-bought cake, skip this step.
Step 2: Mix the Pudding
In a medium bowl, whisk together the instant vanilla pudding mix and 1½ cups of milk. Let it sit for a few minutes until it thickens.
Step 3: Make the Cream Layer
In a separate mixing bowl, combine the softened cream cheese, sour cream, and powdered sugar. Beat until smooth and creamy.
Step 4: Combine Pudding and Cream Cheese Mixtures
Gently fold the vanilla pudding into the cream cheese mixture until fully blended. This becomes your luscious, creamy middle layer.
Step 5: Assemble the Layers
Cut the cooled angel food cake into bite-sized cubes. Place half of the cake cubes into a trifle bowl, deep glass dish, or 9×13-inch baking dish. Spoon half of the cream mixture over the cake, spreading it evenly. Top with half of the cherry pie filling. Repeat with the remaining cake cubes, the rest of the cream mixture, and then the remaining cherry pie filling.
Step 6: Add Whipped Topping and Garnish
Spread the whipped topping over the top layer of cherry filling, smoothing it out evenly. If using, sprinkle almond slices on top for added crunch and flavor.
Step 7: Chill to Set
Cover and refrigerate the cake for at least 4 hours, or preferably overnight. This helps the layers set and allows the flavors to blend together beautifully.
Step 8: Serve and Enjoy
Scoop generous portions into bowls or dessert cups. This cake is rich, light, and irresistible—perfectly served chilled straight from the fridge.
Helpful Tips
Let the angel food cake cool fully before cubing to avoid tearing
Use a clear trifle bowl for beautiful presentation with visible layers
Make it ahead of time—this dessert tastes even better the next day
Top with extra whipped cream and cherries for an extra fancy finish
Serving Suggestions
Serve with a drizzle of chocolate or caramel sauce for added decadence
Add shaved white chocolate or sprinkles for a festive touch
Pair with a cup of coffee or espresso for a delightful after-dinner treat
What Chefs Say About This Recipe
Ina Garten – “It’s light, creamy, and elegant—the perfect no-bake dessert for entertaining.”
Rachael Ray – “You can make it in 20 minutes and it feeds a crowd. What’s not to love?”
Martha Stewart – “A beautiful and simple dessert that looks far more complicated than it is.”
Gordon Ramsay – “A clever way to elevate boxed cake into something indulgent and impressive.”
Ree Drummond – “This is one of my go-to potluck desserts. Everyone always asks for the recipe.”
10 Frequently Asked Questions (FAQs)
- Can I use homemade angel food cake? Absolutely. Homemade gives a richer flavor, but store-bought works great.
- Can I use Cool Whip or homemade whipped cream? Either one works, but Cool Whip holds its shape better for make-ahead.
- Can I use other pie fillings? Yes! Blueberry, strawberry, or apple pie fillings are delicious alternatives.
- Can I make it gluten-free? Use a gluten-free angel food cake mix and check labels on other ingredients.
- How far in advance can I make this? Up to 24 hours in advance is best—it allows flavors to meld beautifully.
- Can I freeze it? It’s not recommended as the texture may change once thawed.
- Can I use sugar-free pudding? Yes, for a lighter version. Adjust the powdered sugar if needed.
- Can I use full-fat sour cream and cream cheese? Yes, and it makes the dessert even richer.
- How do I store leftovers? Store covered in the fridge for up to 3 days.
- What can I use instead of almonds? Crushed graham crackers, crushed cookies, or white chocolate shavings work well.
Nutritional Information (Per Serving – Approximate)
Calories: 380
Fat: 21g
Saturated Fat: 13g
Carbohydrates: 40g
Sugar: 28g
Protein: 6g
Fiber: 1g
Sodium: 210mg
Calcium: 10% DV
Storage and Leftovers
Refrigerate: Store covered in the refrigerator for up to 3 days
Do Not Freeze: Freezing is not recommended as the cream and whipped topping can separate
Related Recipes You’ll Love
Strawberry Banana Pudding
No-Bake Birthday Cake Delight
Oreo Dessert Cups
Reese’s Dessert Cups
Conclusion
This Heaven on Earth Cake is more than just a name—it truly lives up to its heavenly reputation. Creamy, fruity, and delightfully layered, it’s the kind of dessert you’ll want to make again and again. Whether for birthdays, brunches, holidays, or just because, this no-bake masterpiece is simple, sweet, and guaranteed to impress.