My neighbor Claire throws a buffet-style brunch every spring. She sets out mismatched china, folds paper napkins into little fans, and always invites more people than can comfortably fit on her porch. It’s the kind of cheerful chaos I’ve come to look forward to.
Last year, I offered to bring dessert, hoping to make something bright and easy to share. I remembered a cherry-and-cake dish I’d scribbled on an index card years ago, tucked behind my mother’s lemon pie recipe. That morning, I diced up a light angel food cake, whipped the pudding with care, and spooned glossy cherry filling across each layer like a quilt top. I chilled the whole thing while I trimmed rosemary and refilled the lemonade pitcher.
When we arrived, the table was already crowded with deviled eggs, quiches, and a dozen casserole dishes bubbling at the edges. I slipped my cake near the end, just beside the coffee pot and went to join the laughter.
It didn’t take long before someone called out from across the yard, asking who brought the “cherry cloud thing.” Plates kept coming back scraped clean, and Claire winked at me like I’d pulled off something grand. Funny how a few layers of cake and cream can do that. Ever since then, this Heaven On Earth Cake has earned its rightful spot in my spring recipe box.
Key Ingredients
- 1 (10-inch) angel food cake, cubed
- 3.4 oz instant cheesecake pudding mix
- 1½ cups milk (whole or 2%)
- 1 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 30 oz cherry pie filling
- 8 oz Cool Whip or whipped topping
- 1 Tbsp roasted almond slices (optional)
Tools Needed
- Medium bowl and whisk
- 13×9-inch baking dish
- Spoon or spatula for layering
- Plastic wrap for chilling
Cooking Instructions
Step 1: Prepare the Cake Cubes
Cut angel food cake into roughly 1-inch cubes. Place in a large bowl waiting for the creamy layers.
Step 2: Make Cheesecake Pudding Mixture
In a medium bowl, whisk pudding mix, milk, sour cream (or yogurt), and vanilla until smooth and thick. Set aside.
Step 3: Layer Cake and Cherry Filling
In a 13×9-inch dish, scatter half the cake cubes. Spoon half the cherry pie filling over them, cherries and syrup included.
Step 4: Repeat Layers
Top with the remaining angel food cake, then spoon the rest of the cherry filling evenly.
Step 5: Add Pudding and Topping
Pour cheesecake mixture over the layers, pressing gently so it seeps into crevices. Spread Cool Whip evenly on top.
Step 6: Chill
Cover with plastic wrap and refrigerate at least 4 hours or overnight. This helps flavors meld and cake cubes soak up the cream and cherries.
Step 7: Garnish and Serve
Just before serving, sprinkle roasted almond slices for crunch and flair. Serve chilled in generous squares.
Why You’ll Love This Recipe
Flavor Explosion Soft cake cubes meet tangy cheesecake pudding and sweet cherry filling in each bite
Easy to Make No baking required, assembly takes under 15 minutes
Make-Ahead Friendly Chill it overnight for stress-free serving
Celebration-Ready Elegant enough for brunch, potlucks, holidays, or casual dessert
Customizable Swap cherry for blueberry pie filling or use Greek yogurt to lighten it
Mistakes to Avoid & Solutions
Cake falls apart when cubed: Use a serrated knife, gentle sawing motion
Pudding too runny: Let it stand 2–3 minutes after whisking to thicken
Cherry filling slides off: Ensure cake layer isn’t too sparse; distribute evenly
Cold from fridge lacks flavor: Let sit 5 minutes before serving
No topping shine: Add almonds last minute and keep dish chilled
Serving and Pairing Suggestions
Serve in chilled dishes to keep textures crisp
Pair with fresh berries, mint sprigs, or a citrus fruit salad
Offer alongside coffee, iced tea, or sparkling lemonade
Ideal for buffet-style brunch, birthday parties, or summer picnics
Storage and Reheating Tips
Refrigerate leftovers covered for up to 3 days
Re-chill before serving if toppings settle
Avoid freezing, as whipped topping becomes grainy when thawed
FAQs
1. Can I use Greek yogurt instead of sour cream?
Yes. Use plain Greek yogurt for a healthier option without losing creaminess.
2. What if I prefer strawberries?
Use canned strawberry pie filling or fresh macerated strawberries in place of cherries.
3. Can I make this gluten-free?
Yes, use a gluten-free angel food cake or sponge cake variation.
4. How long does it last in fridge?
Keeps well for up to 3 days; best served within 24 hours for fresh texture.
5. Can I skip the almonds?
Absolutely, serve as is or add coconut flakes, shaved chocolate, or chopped nuts.
Tips & Tricks
Whisk pudding until no lumps remain, and let it thicken slightly
Press layers gently for softer bites; don’t mash
Chill at least 4 hours for best texture
Use fresh-chilled ingredients to keep topping firm
Prep ahead and garnish just before serving for a polished look
Recipe Variations
Blueberry Heaven Swap cherry pie filling for blueberry pie filling
Lemon Ricotta Twist Add 1 Tbsp lemon zest to the pudding mixture for a bright citrus flavor
Tropical Dream Replace cherry with crushed pineapple filling and sprinkle toasted coconut on top
Healthier Version Use Greek yogurt, light whipped topping, and low-sugar pudding
Final Thoughts
By the end of brunch, the cake dish held only a smudge of cherry syrup and a rogue almond slice. Someone asked if I could send the recipe, and another quietly packed away a second helping for her husband. That’s what I cherish most—when food leaves a little mark, a good memory shared without needing to be the star of the show.
This dessert didn’t require any fancy decorations or dramatic flair, just a few simple ingredients and time in the fridge. It brought joy, ease, and a gentle sweetness to a porch full of stories and sunlight.
Heaven On Earth Cake
Print ThisIngredients
- 1 (10-inch) angel food cake, cubed
- 3.4 oz instant cheesecake pudding mix
- 1½ cups milk (whole or 2%)
- 1 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 30 oz cherry pie filling
- 8 oz Cool Whip or whipped topping
- 1 Tbsp roasted almond slices (optional)
Instructions
Step 1: Cube the Cake
Cut angel food cake into 1-inch cubes and set aside.
Step 2: Mix Pudding
Whisk pudding mix, milk, sour cream (or yogurt), and vanilla until smooth. Set aside.
Step 3: Start Layering
In a 13×9 dish, add half the cake cubes. Spoon half the cherry pie filling over them.
Step 4: Repeat Layers
Add remaining cake cubes and top with the rest of the cherry filling.
Step 5: Add Pudding & Topping
Pour pudding mixture evenly over layers. Spread Cool Whip on top.
Step 6: Chill
Cover and refrigerate for at least 4 hours or overnight.
Step 7: Garnish & Serve
Top with almond slices before serving. Slice and serve chilled.
