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Heaven on Earth Cake

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A delightful no-bake dessert made with layers of angel food cake, cherry pie filling, creamy vanilla pudding, and Cool Whip, perfect for any occasion.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 260 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Chilling
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 angel food cake (10–12 oz)
  • 1 can cherry pie filling (540 milliliters, 18 ounces)
  • 1 package (4-serving) instant vanilla pudding mix (102 grams, 3.6 ounces)
  • 1 and 1/2 cups (360 milliliters) milk (2 percent)
  • 1 cup (240 milliliters) sour cream
  • 8 ounces (approximately 1 container) Cool Whip
  • Sliced almonds (optional garnish)

Instructions

  1. Cut the cooled angel food cake into 1-inch cubes.
  2. Layer half of the cake pieces evenly in the bottom of a 9×9 inch cake pan.
  3. Spread 2/3 of the cherry pie filling evenly over the layer of cake cubes.
  4. Add the remaining half of the cake cubes on top of the cherry pie filling.
  5. In a medium bowl, mix together the vanilla pudding mix, milk, and sour cream until smooth, approximately 2 minutes.
  6. Spread the pudding mixture evenly over the top layer of cake.
  7. Carefully spread the Cool Whip evenly over the pudding layer.
  8. Drop and spread the rest of the cherry pie filling over the Cool Whip layer.
  9. Cover the cake and place it in the refrigerator to chill for 4 to 5 hours.
  10. Before serving, sprinkle slivered almonds on top as an optional garnish.

Notes

Ensure the angel food cake is completely cooled before cutting. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://daytasty.com/heaven-on-earth-cake/