Heaven on Earth Cake: an utterly divine-tasting dessert
Love trifle? Then you'll adore Heaven on Earth cake. This easy-to-make cake lives up to its name – it truly does taste heavenly! Made from layers of lighter-than-air angel food cake, cherry pie filling, Cool Whip, and vanilla pudding, each bite is perfection.
Heaven on Earth cake is a surefire hit for potlucks, barbecues, and holidays – there's no doubt your guests will be back for seconds! Send your taste buds to paradise by serving your Heaven on Earth cake with a scoop of ice cream or a dollop of homemade whipped cream.
Tips for Making the Best Heaven on Earth Cake
Use Greek yogurt instead of sour cream for a healthier Heaven on Earth cake.
Switch out the cherry pie filling for any flavor of pie filling you like. Peach, blackberry, apple, blueberry, and cranberry are all delicious. You can also swap out the pie filling for lemon curd, jam, marmalade, or chocolate.
Instead of vanilla pudding mix, try other flavors like chocolate, pistachio, strawberry, lemon, or dulce de leche. Get creative!
Use store-bought angel cake, prepare it from scratch, or use a boxed mix. If you've baked the cake at home, let it cool completely before cutting it.
This delicious dessert can be made up to one day ahead of time.
Other great garnishes include fresh berries, chopped fruit, maraschino cherries, mixed chopped nuts, or caramel.
How to Store Heaven on Earth Cake
Keep your Heaven on Earth cake in an airtight container in the fridge for up to 2 days.
How to Make Heaven on Earth Cake
Arrange half of the cake in a layer on the bottom of a cake pan.
Arrange half of the cake in a layer on the bottom of a cake pan.
Pour 2/3 of the cherry pie filling over the cake layer.
Pour 2/3 of the cherry pie filling over the cake layer.
Top the layer of pie filling with the remaining cake. Set aside.
Top the layer of pie filling with the remaining cake. Set aside.
Combine pudding mix, milk, and sour cream in a medium bowl.
Combine pudding mix, milk, and sour cream in a medium bowl.
Mix until smooth.
Mix until smooth.
Cover the top of the cake with the mixture.
Cover the top of the cake with the mixture.
Layer the Cool Whip over the pudding.
Layer the Cool Whip over the pudding.
Cover with the remaining cherry pie filling. Leave the cake in the fridge for 4 to 5 hours or overnight to chill before serving.
Cover with the remaining cherry pie filling. Leave the cake in the fridge for 4 to 5 hours or overnight to chill before serving.
Garnish with sliced almonds.
Garnish with sliced almonds.
Slice and serve.
Slice and serve.
Notes
A 9×9-inch baking pan is perfect for this recipe.
