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This Heaven On Earth Cake is my favorite no-bake dessert when I need something spectacular but effortless. Imagine layers of angel food cake cubes soaked in cherry pie filling with creamy vanilla pudding and a cloud of cool whip on top. It is a trifle made easy in a 9x13 pan that you can make ahead and serve to a crowd.
The first time I made this was for a family BBQ I needed a dessert to travel well in the heat and not require oven space. It saved the day and disappeared faster than anything else on the dessert table.
Ingredients
- Prepared angel food cake: cut into cubes this cake is naturally airy and absorbs all the flavors use a bakery cake or boxed mix for ease
- Instant vanilla pudding: creamy easy just add milk for the lush custard layer
- Milk: regular or whole milk gives the richest pudding avoid skim for best texture
- Sour cream: adds tang and body to the pudding layer use full-fat for extra creaminess
- Cherry pie filling: brings the classic tartness and jewel color choose a high-quality filling with plenty of whole cherries
- Cool whip: thawed spreads smoothly and gives the dessert its signature cloudlike finish
- Optional sliced almonds for garnish: add a little crunch and a pretty look make sure they are fresh
Instructions
- Prepare the Cake Layer:
- Cube a prepared angel food cake into one-inch pieces using a serrated knife for soft slices and scatter half of them evenly across the bottom of a 9 by 13 inch baking dish so the airy texture creates space for the fillings to seep in
- Add First Layer of Cherries:
- Dollop about two thirds of the cherry pie filling over the cake and gently spread so it covers most of the surface this layer seeps into the cake pieces giving every bite bursts of cherry flavor
- Top With Remaining Cake:
- Scatter the rest of the cake cubes over the cherries so you get multiple layers of cake and fruit creating that trifle effect with each spoonful
- Mix and Layer Pudding:
- In a medium mixing bowl whisk instant pudding mix with milk and sour cream until very smooth with no lumps let it sit for a few minutes to slightly thicken then spread over the cake and cherries making sure to completely cover and seal in the moisture
- Spread the Cool Whip:
- Open your thawed cool whip and spread it evenly right to the edges over the pudding so you get that cap of sweet creamy topping which makes the whole dish look irresistible
- Finish With Remaining Cherries and Almonds:
- Spoon the last bit of cherry pie filling in small dollops over the cool whip and swirl gently with a spoon then sprinkle fresh sliced almonds or your favorite garnish over the top for crunch and color
- Chill to Set:
- Cover the dish loosely with foil or plastic wrap and refrigerate for at least four hours so the flavors meld and the dessert slices cleanly chilling is the secret to perfect layered texture
- Cut and Serve:
- Once chilled slice with a clean sharp knife plating each piece with some of every layer and a fresh cherry on top if you want that extra flourish
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I cannot resist the combination of tangy cherries and fluffy cake. My kids love helping layer everything especially swirling the cherry filling on top. Sometimes we have to fight over who gets the last piece.
Storage Tips
Cover the cake tightly with plastic wrap or a lid and store in the refrigerator for up to three days. It actually tastes even better on the second day as everything melds together. I do not recommend freezing as the texture of the whipped topping and pudding changes.
Ingredient Substitutions
If you cannot find angel food cake swap with pound cake or even a soft sponge cake. Lemon or chocolate varieties are delicious options. For cherry pie filling you can try blueberry or raspberry but look for quality whole fruit fillings for best texture. Greek yogurt can stand in for the sour cream if needed.
Serving Suggestions
Serve chilled straight from the fridge for the best texture and flavor. For parties present the cake in a clear trifle bowl for visual impact. Add extra cherries or a few mint leaves right before serving for a pop of color. It pairs perfectly with coffee or black tea.
Cultural Context
This dessert is a classic shortcut trifle popular at potlucks church suppers and family reunions across the Midwest and South. Its roots are in American home cooking where layered cakes made with storebought ingredients became a time-saving staple. No bake trifles like this are perfect for hot summer days when you want a showstopper without the oven.
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This cake always disappears fast and tastes best served chilled. For a perfect slice use a sharp knife and savor every layer.
Frequently Asked Questions
- → Can I use a different type of cake?
Yes, pound cake, vanilla sponge, or chocolate cake can be used for varying flavors and textures.
- → How long should the dessert chill before serving?
Chill for 4-5 hours to allow layers to set and flavors to meld together perfectly.
- → Is it possible to prepare the angel food cake ahead?
Absolutely. Making the cake ahead saves time and ensures it is fully cooled for layering.
- → What is the best way to cut angel food cake?
A serrated knife is best for cutting angel food cake into even cubes without crushing it.
- → How can I garnish the dessert for presentation?
Garnish with sliced, slivered, or chopped almonds and a few fresh mint leaves for extra appeal and crunch.
- → Can homemade components be used?
Yes, you may bake a homemade angel food cake or use boxed mix for a semi-homemade approach.