Why You’ll Love Heaven on Earth Cake: A Heavenly No-Bake Dessert Recipe

I enjoy this recipe because it’s completely no-bake and perfect for warm days when I don’t want to turn on the oven. I like how the layers blend together after chilling, creating a soft, creamy texture with bursts of cherry in every bite. I also appreciate that I can make it ahead of time, which makes entertaining so much easier.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 (10-inch) angel food cake, cut into cubes
1 (21 oz) can cherry pie filling
1 (3.4 oz) box instant vanilla pudding mix
1 ½ cups cold milk
1 cup sour cream
1 (8 oz) tub whipped topping (like Cool Whip), thawed
½ cup sliced almonds (optional, for garnish)

Directions

I start by spreading half of the angel food cake cubes evenly into a 9×13-inch baking dish.

Next, I spoon half of the cherry pie filling over the cake cubes, making sure it’s evenly distributed.

In a medium bowl, I whisk together the instant vanilla pudding mix, cold milk, and sour cream until the mixture is smooth and thickened.

I spread half of the pudding mixture over the cherry layer, then add the remaining cake cubes on top.

I pour the rest of the pudding mixture over the second cake layer and spread it evenly.

I gently spread the whipped topping over the pudding layer, covering it completely.

To finish, I drizzle the remaining cherry pie filling over the top and sprinkle with sliced almonds if I’m using them. I refrigerate the cake for at least 2 hours so the flavors can meld and the layers can set properly before serving.

Servings and Timing

Servings: About 8–10 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: At least 2 hours
Total Time: 15 minutes plus chilling

Variations

I sometimes swap the cherry pie filling for strawberry, blueberry, or raspberry for a different fruity twist. When I’m craving chocolate, I drizzle hot fudge over the top before serving. For a lighter version, I use Greek yogurt instead of sour cream and choose sugar-free pudding mix.

Storage/Reheating

I store this dessert covered in the refrigerator for up to 3 days. Since it’s a no-bake, chilled dessert, I never reheat it. I actually find it tastes even better the next day after the flavors have had more time to blend.

FAQs

Can I make this dessert ahead of time?

Yes, I often prepare it the night before serving because it sets beautifully overnight.

Can I use homemade whipped cream instead of whipped topping?

Yes, I can substitute homemade whipped cream, but I make sure it’s stabilized so it holds its shape.

What if I can’t find angel food cake?

I sometimes bake one from a mix or use store-bought versions for convenience.

Can I use a different pudding flavor?

I’ve tried cheesecake or white chocolate pudding for a fun variation.

Does it need to chill for the full 2 hours?

I prefer chilling it at least 2 hours so the layers firm up properly.

Can I freeze Heaven on Earth Cake?

I don’t recommend freezing it because the texture of the pudding and whipped topping can change.

Is this dessert very sweet?

I find it nicely balanced, especially with the tart cherry filling.

Can I make it in individual cups?

Yes, I sometimes layer it in small dessert cups for easy serving at parties.

How do I keep the cake from getting soggy?

I make sure to chill it properly so the pudding sets and binds the layers together.

Is this good for potlucks?

I love bringing this to potlucks because it’s easy to transport and always a hit.

Conclusion

I find this Heaven on Earth Cake to be one of the easiest and most satisfying no-bake desserts I make. The fluffy cake, creamy layers, and bright cherry topping create a perfect harmony of flavors and textures. Whenever I need something quick, beautiful, and crowd-pleasing, this recipe is always my go-to.