Heaven on Earth Cake Recipe: A Cloud of Cherry & Cream Delight Recipe

Introduction

This Heaven on Earth Cake is a delightful combination of airy angel food cake, sweet cherry pie filling, and creamy vanilla pudding. It’s a simple, no-bake dessert that comes together quickly and tastes like a cloud of cherry and cream bliss. Perfect for any occasion where you want to impress without fuss.

Ingredients

• 1 angel food cake (cut into 1-inch cubes)
• 1 can cherry pie filling (21 oz)
• 1 package instant vanilla pudding mix (3.4 oz)
• 1.5 cups cold milk
• 1 cup sour cream
• 1 container whipped topping (Cool Whip) (8 oz, thawed)
• Lemon zest or sliced almonds (for garnish)
• 6 maraschino cherries (optional, for topping)

Instructions

1. Step 1: Cut the angel food cake into 1-inch cubes and set them aside.
2. Step 2: In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture thickens, about 2 minutes.
3. Step 3: Gently fold the sour cream into the prepared pudding until fully combined.
4. Step 4: In a 9×13 glass baking dish, layer half of the angel food cake cubes evenly on the bottom.
5. Step 5: Spread half of the cherry pie filling over the cake cubes.
6. Step 6: Evenly spread the pudding mixture over the cherry layer.
7. Step 7: Add the remaining angel food cake cubes and cherry pie filling on top in layers.
8. Step 8: Smooth the whipped topping over the entire dish and garnish with lemon zest, sliced almonds, and maraschino cherries if desired.
9. Step 9: Cover the dish and refrigerate for at least 4 hours or overnight to allow flavors to meld and the dessert to set before serving.

Tips & Variations

• For extra texture, sprinkle chopped walnuts or pecans between layers instead of almonds.
• If you prefer a tart contrast, add a tablespoon of fresh lemon juice to the pudding mixture.
• Use fresh cherries when in season for a more natural flavor, gently cooked with a bit of sugar as a substitute for canned pie filling.
• Make individual servings by layering the ingredients in clear cups for a pretty presentation.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. This dessert is best served chilled; simply keep it refrigerated until ready to enjoy. If you’ve made individual servings, cover them tightly with plastic wrap. Do not freeze, as the whipped topping and pudding layers can separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake instead of angel food cake?

Angel food cake is ideal for this recipe because of its light, airy texture, but you can substitute with sponge cake or chiffon cake. Avoid dense cakes, as they won’t absorb the flavors as well and may create a heavier dessert.

How long should I let the dessert chill before serving?

Chilling for at least 4 hours is recommended to allow the pudding to set and the flavors to blend. For best results, refrigerate overnight. Serving too soon might result in a runny texture.

Heaven on Earth Cake Recipe: A Cloud of Cherry & Cream Delight Recipe

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★★★★★

4.9 from 147 reviews

• Author: Sophie
• Total Time: 4 hours 15 minutes (including chilling time)
• Yield: 12 servings 1x

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Description

Heaven on Earth Cake is a luscious no-bake dessert featuring fluffy angel food cake cubes layered with sweet cherry pie filling, creamy vanilla pudding mixed with sour cream, and topped with light whipped topping. Perfectly chilled, this cloud-like treat combines fruity and creamy textures for an irresistible cherry and cream delight.

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Ingredients

Scale 1x2x3x

Cake and Filling

• 1 angel food cake, cut into 1-inch cubes
• 1 can (21 oz) cherry pie filling

Pudding Mixture

• 1 package (3.4 oz) instant vanilla pudding mix
• 1.5 cups cold milk
• 1 cup sour cream

Topping and Garnish

• 1 container (8 oz) whipped topping (Cool Whip), thawed
• 1 teaspoon lemon zest or sliced almonds (for garnish)
• 6 maraschino cherries (optional, for topping)

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Instructions

1. Prepare the Cake: Cut the angel food cake into 1-inch cubes and set them aside for layering.
2. Make Pudding Mixture: In a mixing bowl, whisk the instant vanilla pudding mix with cold milk for about 2 minutes until the mixture thickens.
3. Add Sour Cream: Gently fold the sour cream into the thickened pudding until fully combined, creating a rich and creamy pudding mixture.
4. First Layer: In a 9×13 glass baking dish, layer half of the angel food cake cubes evenly across the bottom.
5. Add Cherry Filling: Spread half of the cherry pie filling evenly over the cake layer to infuse fruity flavor.
6. Spread Pudding: Evenly spread the prepared pudding mixture over the cherry layer, creating a creamy layer.
7. Second Cake Layer: Add the remaining angel food cake cubes on top of the pudding layer and spread the remaining cherry pie filling over it.
8. Top with Whipped Topping: Smoothly spread the thawed whipped topping over the entire dish, covering all layers.
9. Garnish and Chill: Garnish with lemon zest or sliced almonds and optionally with maraschino cherries. Cover the dish and refrigerate for at least 4 hours or overnight to allow flavors to meld and the dessert to set.

Notes

• This dessert benefits from chilling overnight for the best texture and flavor fusion.
• Use fresh lemon zest for a bright citrus aroma as garnish or replace with sliced almonds for added crunch.
• For added visual appeal and flavor, maraschino cherries make a nice optional topping.
• Be gentle when folding sour cream into pudding to maintain a light, airy consistency.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: angel food cake dessert, cherry cream dessert, no bake cake, layered pudding dessert, cherry pie filling dessert