Heaven on Earth Cake –
Creamy Cherry Cloud Dream!
Soft angel food cake soaked in silky vanilla pudding, swirled with cherry bliss and crunchy almonds. This no-bake wonder lives up to every bit of its name.
The Magic
Why Everyone Falls for This Cake
Some desserts need an oven, a mixer, and hours of patience. This one needs none of that. Heaven on Earth Cake earns its dramatic name with layers of pillowy angel food cake, cloud-like vanilla pudding cream, and ruby-red cherry pie filling — all coming together in a 9×13 dish with zero baking required.
It’s the ultimate crowd-pleaser: cool, creamy, a little tangy from the sour cream, and finished with the gentle crunch of toasted almonds. It disappears fast at every potluck, holiday table, or summer gathering it attends.
What You Need
Ingredients & What They Do
Every ingredient in this recipe earns its place. Here’s the full list for 12 servings, plus the role each one plays.
🍰 The Cake Base
- 1 angel food cake, cubed
🍒 The Cherry Layer
- 21 oz cherry pie filling
🥛 The Cream Mixture
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup sour cream
- 1 pkg French vanilla pudding mix
✨ The Finish
- 8 oz whipped topping, thawed
- 1½ tbsp sliced almonds
Ingredient Notes
Angel food cake: Store-bought is perfectly fine — in fact, a day-old cake absorbs the cream mixture even better. Cut it into roughly 1-inch cubes for the best texture ratio.
French vanilla pudding mix: Use instant, not cook-and-serve. It sets faster and gives a richer, more custardy flavor that pairs perfectly with the cherry filling.
Sour cream: This is the secret ingredient. It adds a subtle tang that cuts through the sweetness and gives the cream layer a silkier, denser texture than pudding alone.
The Method
Step-by-Step Instructions
Six simple steps. No oven. No stress. Just layered, dreamy bliss.
Layer the Cake Base
Cube the angel food cake into roughly 1-inch pieces. Spread half the cubes in an even layer across the bottom of a 9×13 inch dish.
Add the First Cherry Layer
Spoon ⅔ of the cherry pie filling evenly over the first layer of cake. Then add the remaining cake cubes on top, pressing them gently.
Make the Cream Mixture
In a large bowl, whisk together the whole milk, heavy cream, sour cream, and instant pudding mix until smooth and thick — about 2 minutes. Spread this evenly over the cake layer.
Add the Whipped Topping
Smooth the thawed whipped topping over the pudding layer. Take your time here — a flat, even layer makes the final swirl look beautiful.
Swirl & Garnish
Spoon the remaining cherry filling over the whipped topping and use a knife or spoon to create gentle swirls. Sprinkle sliced almonds across the top for crunch and a professional finish.
Chill Until Set
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results. The cake soaks up the cream and transforms into a dreamy, sliceable dessert.
📊 Nutrition Per Serving (Approximate)
Level Up
Pro Tips & Delicious Variations
Chill Overnight
4 hours is the minimum. Overnight is the magic. The longer it chills, the more the cake absorbs and the better every bite becomes.
Day-Old Cake
Slightly stale angel food cake is actually ideal — it absorbs the cream mixture faster and holds its structure better when sliced.
Clean Slices
Dip your knife in hot water and wipe between cuts for picture-perfect slices that don’t smear the layers.
Toast the Almonds
A quick 5-minute toast in a dry pan transforms the sliced almonds — deeper flavor and much more satisfying crunch.
Creative Variations
Once you’ve made the classic, try these twists: swap French vanilla pudding for cheesecake-flavored pudding for a richer base; fold cream cheese into the pudding mixture for extra tang; use lemon pudding with blueberry filling for a bright summer version; or layer in fresh strawberries for a strawberry shortcake spin.
Plan Ahead
Storing & Make-Ahead Tips
This cake is a meal-prepper’s dream. Assemble the full recipe the night before your event, cover tightly, and refrigerate. It actually tastes better on day two once everything has fully melded together.
Refrigerator: Covered tightly, it keeps for up to 4 days. The almonds will soften over time, so if you prefer crunch, add them just before serving.
Freezer: Not recommended — the whipped topping and sour cream layer can separate and become watery when thawed. This is a fresh-or-refrigerated dessert only.
Got Questions?
Frequently Asked Questions
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