Heaven On Earth Cake: Irresistibly cheesy, perfectly spiced.

A Cake Called Heaven

I first had this cake at a church potluck. My friend Mabel brought it. I took one bite and my eyes went wide. I knew I had to get the recipe.

I still laugh at that. I followed Mabel around for a week. I finally traded her my lemon bar recipe for this one. It was a good trade. What is the best recipe you ever got from a friend?

Why Layers Matter

This cake is all about the layers. You start with soft, fluffy cake cubes. Then you add the sweet, tangy cherries. It is like building a cozy food blanket.

This matters because each layer soaks into the next. The cake gets soft and pudding-like. The flavors become best friends. It is a happy mix of textures in every spoonful.

Let’s Build It Together

First, cut your cool cake into cubes. A serrated bread knife works best. It saws through without squishing the fluff.

Now, the fun part. Layer half the cake in your pan. Spread most of the cherries over it. Doesn’t that red look pretty? Add the rest of the cake. It is like a sweet treasure hunt.

The Magic Pudding Cloud

Next, mix the pudding, milk, and sour cream. Stir until it is smooth. This will only take two minutes. Then pour it over the cake layers.

This creamy layer is the magic. It holds everything together. It makes the cake rich but not too heavy. Fun fact: The sour cream gives the pudding a little tang. This keeps the whole dessert from being too sweet. Do you prefer your desserts super sweet or a little tangy?

The Hardest Part

The final step is the hardest. You must wait. The cake needs to chill for hours. I know, it is a test of patience.

This waiting matters. It is not just about getting cold. It is about the cake soaking up all the goodness. It becomes one delicious dessert. Overnight in the fridge is truly best.

Your Turn to Share

Before serving, sprinkle on some almonds. They add a nice little crunch. Then, dig in and see why it is called Heaven on Earth.

This cake is perfect for sharing. It always makes people smile. What is your go-to dessert to bring to a party? I would love to add more to my recipe box.

Ingredients:

Ingredient	Amount	Notes
angel food cake	1	a pre-made cake or bake a boxed angel food cake mix and let it cool
cherry pie filling	1 can (540 ml / 18 oz)
instant vanilla pudding mix	1 package (102 g / 3.6 oz)	4-serving size
milk	1 ½ cups	2%
sour cream	1 cup
Cool Whip	8 ounces
sliced almonds		optional garnish

My Heavenly Cherry & Cream Cake

Hello, my dear! Let’s make a dessert my family calls Heaven On Earth. It is my grandson’s favorite. He always asks for it on his birthday. I love making it because it is so easy. It feels like you are putting together a sweet, fluffy puzzle. The best part is you do not need to turn on the oven.

We just layer everything in a pan. The cake soaks up all the lovely cherry juice and creamy pudding. It becomes something magical. I still laugh at that name. The first time I made it, my husband said, This tastes like heaven on earth! The name just stuck. Are you ready to make some magic with me?

Ingredients

• 1 prepared angel food cake, cooled completely
• 1 (21 ounce) can cherry pie filling
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 ½ cups cold milk
• 1 cup sour cream
• 1 (8 ounce) tub frozen whipped topping (like Cool Whip), thawed

Instructions

Step 1: First, we need to prepare our angel food cake. Cut the cooled cake into one-inch cubes. A serrated knife works best for this. It saws through the cake without squishing it. (My hard-learned tip: Let the cake cool completely. A warm cake will make the creamy layers runny.)

Step 2: Now, grab a 9×9 inch pan. Spread half of the cake cubes in an even layer on the bottom. This is our first fluffy cloud. Pat them down gently. I think this part is like making a bed for the cherries.

Step 3: Next, spoon most of the cherry pie filling over the cake. Use about two-thirds of the can. Spread those juicy cherries everywhere. Their red color is so pretty against the white cake. Doesn’t that look wonderful already?

Step 4: Time for the last of our cake cubes. Scatter them right over the cherry layer. This is our second fluffy cloud. It will help soak up all the goodness from below. This layer hides the cherries like a sweet secret.

Step 5: Let’s make the creamy layer. In a bowl, mix the pudding powder, milk, and sour cream. Stir for two minutes until it is smooth. Then, pour it over the top cake layer. Spread it gently to the edges. What is your favorite flavor of pudding? Share below!

Step 6: Now for the fluffiest part! Spread the Cool Whip over the pudding. Then, drop little spoonfuls of the remaining cherry filling on top. You can swirl it a little with a knife. It makes the top look so special.

Step 7: The hardest part is next. You must cover the cake and put it in the fridge. It needs to chill for at least four to five hours. Overnight is even better. This waiting time lets all the flavors become friends. Trust me, it is worth the wait!

Cook Time: 4–5 hours (chilling)
Total Time: 4 hours 15 minutes
Yield: 10 servings
Category: Dessert, No-Bake

Three Fun Twists to Try

This recipe is wonderful as it is. But you can also change it up. It is fun to get creative in the kitchen. Here are a few ideas I have tried over the years. My granddaughter loves the chocolate version.

Chocolate Berry Heaven: Use a chocolate cake instead. Then, swap the cherry filling for strawberry or raspberry. The chocolate and berry combo is divine.

Tropical Sunshine: Use lemon pudding mix. Then, use a can of crushed pineapple instead of cherries. It tastes like a sunny vacation.

Peaches and Cream Dream: Use peach pie filling and add a dash of cinnamon to the pudding. It tastes warm and cozy, like a hug.

Which one would you try first? Comment below!

Serving Your Sweet Masterpiece

When it is time to serve, you have choices. I like to sprinkle slivered almonds on top for a little crunch. You could also add a few fresh cherries. A sprig of mint looks pretty, too. Serve it in a pretty glass bowl or right from the pan.

What should you drink with it? A cup of hot coffee is a classic pairing. The bitterness balances the sweet cake. For a non-alcoholic treat, a cold glass of milk is perfect. Or you could try a sparkling lemonade. Which would you choose tonight?

Keeping Your Heaven On Earth Cake Perfect

This cake loves a cold fridge. Cover it well with plastic wrap. It will stay fresh for up to three days. You can also freeze it for one month. Just thaw it overnight in the fridge.

I once made this for a big family reunion. I made three pans ahead of time. It was so nice to just pull one out. This is why batch cooking matters. It gives you more time with your guests.

I do not recommend reheating this dessert. It is best served cold straight from the fridge. The cool layers are part of the magic. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake too warm when you cut it? This can make the layers soupy. Always let your angel food cake cool completely. A cool cake holds its shape better.

I remember when my pudding layer was lumpy. I was in too much of a hurry. Now I whisk for a full two minutes. Getting the texture right matters for a creamy bite.

Not letting it chill long enough is a common mistake. The cake needs time to soak up all the flavors. This waiting makes every spoonful taste heavenly. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use a gluten-free angel food cake mix. The other ingredients are usually safe.

Q: How far ahead can I make it?
A: You can assemble it a full day before. This actually makes the flavors better.

Q: What can I use instead of Cool Whip?
A: You can use an equal amount of whipped heavy cream. It will be just as delicious.

Q: Can I double the recipe?
A: Absolutely. Just use a 9×13 inch pan for a bigger crowd.

Q: Are the almonds important?
A: They are optional but add a nice crunch. Which tip will you try first?

Share Your Sweet Creation

I hope you love making this cake as much as I do. It always brings a smile to my table. I would love to see your beautiful results.

Have you tried this recipe? Tag us on Pinterest! Seeing your kitchen creations makes my day. It is like sharing a recipe with a good friend.

Fun fact: Angel food cake got its name because it is so light and airy. People said it was the food of angels.

Happy cooking!

—Anna Whitmore.