Heaven on Earth Cake with delicious layers of angel cake, sour cream pudding, cherry pie filling, whipped topping, and almonds. Creamy and decadent, this cherry trifle is a sure crowd pleaser!
I was out running errands when I received this text from G, “Hey, there’s heaven on earth in the fridge”. Whaat? WTH is heaven on earth?
Naturally, my curiosity was piqued and, duly intrigued, my first stop when I got home was the refrigerator.
Heaven on earth cake, I soon discovered, is an icebox cake made with layers of cubed angel food cake, vanilla pudding with sour cream, cherry pie filling, whipped topping, and toasted almond slivers.
G’s mom has been making this refrigerator cake for years for potlucks and family get-togethers. Creamy and decadent, it never fails to impress the crowd!
This dessert is actually a cherry trifle. Why it’s called heaven on earth, I have no idea. G thinks it’s because of the use of angel food cake. I think it’s because every bite is like finding heaven on earth.
It’s so simple to make; you’ll be pleasantly surprised how amazingly delicious it turns out with hardly any effort. So easy in fact the hardest part of the recipe is waiting for it to set and chill!
Helpful tips
- The recipe calls for angel food cake, but feel free to swap with pound cake, chocolate cake, vanilla sponge cake, brownies, crushed Oreos, or sponge fingers for variety.
- For an extra kick of flavor, briefly soak the cake cubes in sherry or fortified wine.
- I used Cool Whip to cut down on prep time, but you can use whipped topping from scratch if you like. With an electric mixer, beat one cup of very cold heavy cream until stiff peaks form.
- I usually use a 9 x 13 pan but if you want a thicker dessert, use a square 9 x 9 pan as in the video.
- Not a fan of cherry pie filling? Swap with strawberry or blueberry pie filling! This dessert is amazing all year round; try apple pie filling during the Fall months.
Want more no-bake desserts to enjoy this Summer? You’ll love the coffee flavor in this espresso refrigerator cake! Also, try this Three-ingredient Oreo cake and save yourself a trip to the ice cream parlor. Enjoy!
Ingredients
- 1 box Angel food cake or 1 prepared Angel Food Cake
- 1 package (3.4 ounces) instant vanilla pudding
- 1 1/2 cups milk
- 1 cup sour cream
- 1 can (21 ounces) cherry pie filling
- 1 tub (8 ounces) Cool Whip
- 1 tablespoon almond slivers, toasted
Instructions
- Bake angel food cake according to package's directions. Allow to cool and cut into cubes.
- In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside.
- In a 9x13 baking dish, arrange 1/2 of cake cubes in a layer.
- Spoon 2/3 of cherry pie filling over cake.
- Place the remaining 1/2 of the cake on top of the pie filling.
- Spoon pudding over cake and spread evenly.
- Spoon and spread whipped topping over the pudding layer.
- Garnish cake with the remaining pie filling and toasted almonds.
- Chill for about 4 to 5 hours. Cut into servings.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Darlene long says
Could you use regular yellow or white cake
Denise McAtee says
It is exactly like the title, Heaven on Earth. And so easy to make. My company loved it!
Beverly Spinks says
Hi, my name is Beverly, if you use Vanilla Ice Cream wouldn’t it melt when in the Refrigerator overnight or for 4 hours?? Would you have to Freeze it?? Truthfully how do you think Strawberry pie filling would be, sounds possible to much Strawberry?? Thank you, Beverly
Would Cream Cheese Pudding Mix really be good?? I’m making this today and just would like to know!! Again thank you
Irene Lewicki says
Hi Lalaine,
If I use fresh strawberries or pineapple, do I need some sort of liquid to pour over the fruit?
Karen says
I added just a hint of almond extract to the pudding mixture and it really was delicious!
Definitely will be making again!
LG says
I made this with a yellow box cake , strawberries and used pecans. I layered the cake in a round glass bowl. I cut up the cake into pieces, strawberries,, pudding, and repeat with whip cream on top with pecans. It was so pretty & delicious & on the 3rd day in the fridge it never got soggy…..plus! I too was concern with the sour cream but mixing it with the vanilla pudding you could not tell the sour cream was in there. I can not wait to make this for a gathering of any sort. So delicious beyond my expectation!
Deb says
Was a bit dry using the amounts you suggested, didn’t look as gooey as your pic. Too much cake, too little pudding and pie filling. So I bought an extra can of pie filling and added it the next day and it was much better.
Lalaine says
I am glad you were able to make the recipe work for you the next time around 🙂
Sondra Lewis says
Delicious and beautiful
Peggy Shepley says
I made the recipe but l used strawberries the outcome was delicious and looked very appealing as well.
Julie Rhodes says
Was a great hit – the kids even licked out the dish
Daniela says
Hello,Lalaine! It looks amaizing!
I think I can`t find this in my country:
1 box Angel food cake or 1 prepared Angel Food Cake
Can I substitute it with something else?
Nicolette J says
Hello ! Planning on making this recipe for the first family summer BBQ of the year ! Super excited ! Quick question … Do you think it would be okay to freeze whatever cake is not eaten ?
Christina Conley says
Can you make this the night before? Or will that make the cake too soggy?
Cathy Ann Smart says
Yum
Lalaine says
Thank you 🙂
Cher Duncombe says
Oh. My. Word. This is heavenly. The only problem I had was keeping my family from digging in before it chilled. When they finally tasted it, they loved it!
Margot says
My co-worker made this dessert for our potlucks all the time. She made hers in a trifle bowl (it was much less “organized” looking and she called it “Cherrries in the Snow”. Delicious!