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close up shot of a cake in a baking dish

Heaven on Earth Cake

Light and creamy, Heaven on Earth Cake is a no-bake dessert made with moist angel food cake, cherry pie filling, creamy vanilla pudding, and whipped topping.
5 from 3 votes
Prep Time 15 mins
Chill Time 8 hrs
Total Time 8 hrs 15 mins
Course Dessert
Cuisine American
Servings 10 servings


  • 1 angel food cake, a pre-made cake or bake a boxed angel food cake mix & let it cool
  • 18 ounces cherry pie filling (540 milliliters)
  • 3.6 ounces vanilla pudding mix (102 grams)
  • 1 ½ cups 2% milk
  • 1 cup sour cream
  • 8 ounces Cool Whip
  • Sliced almonds, optional garnish


  • Cut the cooled angel food cake into cubes about 1” in size.
  • Layer half of the cake pieces evenly in the bottom of a 9x9 cake pan (metal or glass).
  • Spread ⅔ of the cherry pie filling evenly over the cake.
  • Layer the last half of the cake cubes over the cherry pie filling.
  • In a medium bowl, stir together the pudding mix, milk and sour cream until smooth (about 2 minutes). Spread evenly over the top of the cake.
  • Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the cherry pie filling over the top.
  • Place in the fridge and let chill 4 to 5 hours before serving.
  • Sprinkle slivered almonds on top of the cake before you serve it (optional)



  • If you are baking the cake yourself for this recipe, make sure to let it cool fully before cutting it so that it doesn’t make the other ingredients too warm.
  • The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
  • If you have a trifle bowl and are serving this at a potluck, the trifle bowl would show the fancy layers of this dessert even better.
  • This cake needs at least 4 to 5 hours in the fridge so it can soak up all of the flavors.  Overnight is even better.