Description
Heaven on Earth Cake is a luscious layered dessert featuring tender angel food cake cubes, juicy cherry pie filling, and a creamy vanilla pudding mixture topped with whipped topping and toasted almonds. This no-bake, refrigerated cake offers a perfect balance of lightness, sweetness, and texture, making it an ideal treat for gatherings or special occasions.
Ingredients
Scale
Cake Layer
- 14 ounce store bought angel food cake
Filling
- 21 ounce canned cherry pie filling
Cream Mixture
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup sour cream
- 3.4 ounce instant french vanilla pudding mix
- 8 ounce container whipped topping, thawed
Topping
- 1½ tablespoons thinly sliced almonds
Instructions
- Prepare Cake Layer: Slice the angel food cake into 1-inch cubes. Evenly layer half of the cake cubes on the bottom of a 9×9-inch baking dish to create the first layer.
- Add Cherry Filling: Spoon about two-thirds of the canned cherry pie filling evenly over the cake cubes to form the second layer.
- Top with Remaining Cake: Spread the remaining angel food cake cubes evenly over the cherry filling layer, creating the third layer.
- Mix Cream Base: In a medium mixing bowl, combine the whole milk, heavy cream, and sour cream. Use a whisk or handheld mixer on low speed to blend the ingredients smoothly.
- Add Pudding Mix: Sprinkle the instant French vanilla pudding mix over the cream mixture and whisk continuously until the pudding begins to thicken to the consistency of yogurt.
- Layer Pudding: Evenly spread the thickened pudding mixture over the layered cake cubes in the baking dish.
- Add Whipped Topping: Spread the thawed whipped topping evenly over the pudding layer.
- Top with Cherry Filling: Dollop the remaining cherry pie filling atop the whipped topping. Use a spoon, kitchen knife, or bamboo skewer to gently swirl the cherry filling, creating a marbled pattern.
- Sprinkle Almonds: Finish by sprinkling the thinly sliced almonds evenly over the top of the cherry topping.
- Chill: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours to allow the flavors to meld and the cake to fully set. Keep refrigerated until ready to serve.
Notes
- Storage: Store any leftovers covered in the refrigerator for up to 3 days.
- Freezing: Freezing is not recommended as the sour cream may separate, affecting taste and texture.
- Tips: Use a serrated knife to slice the angel food cake to keep it light and fluffy.
- Full-fat dairy products provide the best flavor, texture, and pudding thickness.
- Allow the cake to chill and sit in the fridge to enable the flavors to meld and the cake to absorb moisture for optimal texture.
