“Heaven On Earth Cake,” to be precise. This popular, no-bake dessert combines layers of angel food cake, cherry pie filling, creamy vanilla pudding, and cool whipped topping. The result is a light, fluffy, and sweet treat that requires minimal effort to prepare.

The foundation of the dessert starts with a pre-made or homemade angel food cake. You cut or tear the cake into bite-sized cubes. Next, you layer half of these cubes into the bottom of a baking dish. This creates an airy base that absorbs the flavors of the toppings.

The second layer introduces fruitiness and moisture. You spoon a can of tart cherry pie filling directly over the cake cubes. The vibrant red color adds a beautiful visual contrast to the dish. If you prefer other fruits, raspberry or blueberry fillings work equally well.

The third layer brings rich creaminess. You prepare a package of instant vanilla pudding mix, often whisked with cold milk and sour cream or Greek yogurt. The addition of sour cream cuts the sweetness and adds a subtle tang. You spread this smooth mixture over the cherry layer. After adding the remaining cake cubes, you repeat the layers.

The grand finale is a generous layer of whipped topping. You spread it evenly across the top to seal in the moisture. For a decorative touch, you can garnish the cake with toasted almond slices or white chocolate curls.

The secret to this cake is patience. It must chill in the refrigerator for at least four to eight hours before serving. This resting time allows the angel food cake to soften and soak up the pudding and fruit juices. It transforms the separate components into a cohesive, melt-in-your-mouth dessert. It is the perfect choice for summer potlucks, holidays, or any occasion that calls for a crowd-pleasing dessert.

Before we get to the recipe for this divine cake, let’s look at how to switch up ingredients to create other flavors such as chocolate and lemon:

Chocolate Cherry (Black Forest): Swap the traditional vanilla pudding for instant chocolate pudding mix. Keep the cubed angel food cake and cherry pie filling to recreate a light, fluffy version of a classic Black Forest cake. Garnish the top whipped cream layer with shaved dark chocolate instead of almonds.

Double Chocolate Fudge: For a richer, denser treat, swap the angel food cake for baked, cooled chocolate fudge cake or cubed brownies. Layer it with chocolate instant pudding, chocolate fudge sauce drizzle, and whipped topping.

Chocolate Eclair: Recreate a standard eclair cake profile by keeping the angel food cake or substituting graham crackers. Use vanilla or white chocolate pudding, and pour a smooth layer of warm chocolate ganache or chocolate frosting over the final whipped topping layer.

Lemon Blueberry (The Bright & Zesty): Use cubed angel food cake paired with instant lemon pudding mix. Replace the cherry filling with blueberry pie filling. The tartness of the lemon pudding beautifully cuts through the sweetness of the blueberries.

Lemon Raspberry Drop: Keep the angel food cake base and layer it with lemon pudding. Substitute the cherries with red raspberry pie filling or fresh macerated raspberries. Top with whipped cream and a sprinkle of fresh lemon zest.

Lemon Cream Pie Twist: Prepare lemon pudding mixed with sour cream or cream cheese for an extra tangy, velvety pudding layer. Layer this with angel food cake and a layer of lemon curd instead of pie filling. Top with whipped cream and crushed graham cracker crumbs to simulate a pie crust.

Can’t wait to make it? Me too! So, here’s the recipe, from www.allrecipes.com. (NOTE: my Aunt Annie made a version of this over 50 years ago! This treat is here to stay!)

Heaven On Earth Cake

Ingredients:

1 14 ounce purchase angel food cake cut into 1-inch pieces (OR make your own)
1 (21-ounce) can cherry pie filling divided
1 (3.4-ounce) package instant vanilla pudding mix and pie filling
1 1/2 cups whole milk or half and half
1 cup sour cream
1 (8-ounce) container frozen whipped topping OR 1/2 pint whipping cream
sliced almonds (optional)

Directions:

Gather all ingredients.

Place half of the angel food cake pieces in the bottom of a deep 8x8-inch or 9x9-inch baking dish in an even layer. Spread 1 cup cherry pie filling over the cake. Top with the remaining cake pieces in an even layer.

Whisk together vanilla pudding mix, whole milk, and sour cream in a large bowl until slightly thickened and smooth, about 1 minute.

Pour pudding mix over top of cake and spread evenly.

Spread thawed whipped topping over pudding layer. Dot with remaining 1 cup cherry pie filling. Using a toothpick or spoon, swoop and swirl pie filling into the whipped topping. Refrigerate, uncovered, for at least 8 hours or up to 12 hours. Garnish with sliced almonds.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.