Heaven on Earth Cake
Heaven on Earth Cake is a dreamy, no-bake dessert layered with angel food cake, strawberry pie filling, pudding, and whipped topping! Simple and delicious!
A FRUITY AND CREAMY LAYERED DESSERT
This Heaven On Earth Cake is such a fun treat. Now, you might be thinking, “oh, I’ve seen this cake before….”, but this one is BETTER than the others! Plus, if you’re a person who doesn’t care for desserts that use Greek yogurt or sour cream, you’ll love this one because I didn’t use it! Most recipes for this cake call for sour cream or Greek Yogurt, but this dessert is made with cream cheese instead. The optional lemon juice can add that tang if you like the flavor, but if you don’t want it, leave it out. This cake truly is heavenly- the perfect flavor and texture!
I made this today for my daughter’s birthday. We both loved it waaaaay too much.
It was easy to make, and I had everything in the pantry, it turned out fabulous! Will definitely be making it again.
– Claudine
FREQUENTLY ASKED QUESTIONS:
Absolutely! Instead of making the cake yourself, you can pick up one already baked at the store to make this even faster to prepare. Just remember you are only using HALF of the cake.
No. You won’t be using the whole angel food cake with this recipe as it’s written. If you want to use all of the angel food cake, you can double this recipe. If you don’t have an angel food cake pan, you can use a couple of loaf pans or a 9×13-inch pan instead.
I think you could also do this with pretty much any type of prepared cake (it just won’t be as light as it is with the angel food cake). Pound cake or even a yellow cake would all work.
I do not think there is a strong cream cheese flavor at all. I think you might be surprised how good it is in this and that most people don’t pick up that there is cream cheese in there. My husband is a hater and he loves this dessert and can’t tell it is in there.
I would use whatever you normally use in place of cream cheese. Most people who hate cream cheese already know good substitutes. The only other option I can think of is to use the original ingredient typically used in this recipe and that is one cup of sour cream or plain Greek yogurt.
This can really be done with any pie filling they think would go well with the other flavors: blueberry, cherry, peach, etc.
Typically, leftovers are good if stored in the fridge for up to 4-5 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- angel food cake mix– prepared according to directions in two loaf pans or in an angel food cake pan.
- strawberry pie filling – other pie filling can be used. Sugar free could also be used.
- box of Jell-O vanilla instant pudding mix– be sure you’re grabbing the instant pudding mix not the Cook and Serve as they’ll yield wildly different results. Sugar free pudding could also be used.
- block cream cheese– softened to room temperature. Use these Tips to Soften Cream Cheese Quickly if you need them.
- whole milk– I find this best with whole milk. You could use 2% but we all agreed that whole milk was best.
- fresh lemon juice– this is optional and I’d recommend using fresh lemon juice instead do the strong acid tasting bottled juice. While the lemon juice isn’t necessary, it adds the bit of “tang” that cuts a bit of the overall sweetness.
- Cool Whip – Any whipped topping brand will work. Just grab the smaller tub of it.
- sliced almonds and mint – these are optional and just used for garnish.
HOW TO MAKE HEAVEN ON EARTH CAKE:
Take one loaf of angel food cake (or half of a store bought angel food cake), and cut into 1-inch cubes. Note: If you made the cake into two loaf pans using a cake mix, you will only be using one loaf pan for this recipe. Freeze or store the other one for later.
Add half of the pieces in a single layer on the bottom of an ungreased 9×9 inch baking dish. Metal or glass works. Spoon 2/3 of the can of strawberry pie filling over the cake as evenly as possible. Add the remaining cake pieces in an even layer over the pie filling. Set aside.
In a medium mixing bowl, add the softened cream cheese and use a hand mixer to cream it until smooth. Add the pudding and milk and slowly mix until fully incorporated and smooth. Pour all the pudding over the dessert. Cover and refrigerate for 4-5 hours to allow the pudding to set. Once set, stir the cool whip to make it creamy and spread evenly over the top of the dessert. Add the remaining pie filling and swirl over the top.
Top with sliced almonds and refrigerate until ready to serve. Add a sprig of mint to the top of each piece if desired for a fun flare!
CRAVING MORE RECIPES?
Heaven on Earth Cake (+Video)
Ingredients
- 16 ounce box angel food cake mix, prepared according to directions (see notes below)
- 21 ounce can strawberry pie filling
- 8 ounce block cream cheese, softened to room temperature
- 3.4 ounce box of Jell-O vanilla instant pudding mix
- 1 ½ cups whole milk
- 2 ½ teaspoons fresh squeezed lemon juice (optional)
- 8 ounce container Cool Whip whipped topping, thawed
- sliced almonds (optional, for garnish)
Instructions
- Cut the prepared angel food cake in half and cut into 1-inch cubes. Only half the cake is used in this recipe.Note: If you made the cake into two loaf pans using a cake mix, you will only be using one loaf pan for this recipe. If you made the cake in an angel food cake pan, you will only be using HALF the cake. Freeze or store the rest for later.
- Add half of the cut cake pieces in a single layer on the bottom of an un-greased 9×9 inch baking dish. Metal or glass works.
- Spoon 2/3 of the can of strawberry pie filling over the cake as evenly as possible. Refrigerate the remaining pie filling, you will use this for topping before serving.
- Add the remaining cake pieces in an even layer over the pie filling. Set aside.
- In a medium mixing bowl, add 8 ounce block cream cheese, softened to room temperature and use a hand mixer to cream it until smooth.
- Add 3.4 ounce box of Jell-O vanilla instant pudding mix, 1 1/2 cups whole milk and 2 ½ teaspoons fresh squeezed lemon juice (if using) and slowly mix until fully incorporated and smooth.
- Pour all the pudding mixture over the dessert.
- Cover and refrigerate for 3-4 hours to allow the pudding to fully set and the flavors to meld.
- Once set, spread 8 ounce container Cool Whip whipped topping, thawed evenly on the top of the dessert.
- Add the remaining pie strawberry pie filling and swirl over the top. Top with sliced almonds and refrigerate until ready to serve.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You can make the angel food cake mix using two loaf pans or an angel food cake pan. You will only be using HALF of the prepared angel food cake for this recipe. To use it all, you will need to double this recipe and use a 9×13-inch baking dish. Alternatively you can use buy a store-bought angel food cake and cut that in half to use in this recipe.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I make this often for a treat after our weekly card game. It is by far my friends’ most requested dessert. Nothing but smiles when I place it on the table.
question, this recipe looks delicious I would like to recreate it, now you said I have to use the whole store bought cake to do it in a 9×13 pan, now does this mean doubleing the cream cheese x2 and vanilla package x2, strawberry can x2 just double everything thank you, I want to try this as my thanksgiving cake,
This looks delicious. Can this be made with dairy free milk?
I am not really familiar with dairy free baking – I’m sorry! If you decide to experiment, I’d love to know how to goes!
Never mind I see you already answered about the store bought cake.
can you use cherry pie filling instead of strawberry
Yep! I talk about that more above in the post 🙂
Thank you Brandie for the recipe, I’m sure it is delicious!
I have been making this for over 30 years.
My mother-in-law‘s recipe that we use per loaf is
1 lb Sage sausage, one onion, one green pepper. Cook and drain well. Cool well add
one egg per two loaves, and 1/2 cup PARMESAN. Mix well and divide into ? loaves. Spread lenghtwise down middle of dough. Fold long ends over meat mixture and seal well. Bake as directed above. I usually have to make six loaves. I recruit other family members for assembly line. We usually eat one loaf ASAP, Set to aside for family get together and everyone goes home with a loaf.
*** using PARMESAN makes it ** TO DIE FOR!!!❤️
Hi Carol! I am trying to figure out what recipe you actually meant to comment this on – I am certain it wasn’t this cake recipe but it does sound good and thank you for sharing! 🙂
A 9×9-inch baking dish is not very big, just serves 9 can this be doubled for a 9X13 pan
Yep! I actually mention that above in the Frequently Asked Question section. Most people usually ask me about cutting in half, not doubling lol!
I made this today for my daughter’s birthday. We both loved it waaaaay too much.
It was easy to make, and I had everything in the pantry, it turned out fabulous! Will definitely be making it again.
Thanks so much for coming back Claudine! Yay!! Really love hearing that!
Very good. I used sour cream instead of cream cheese because that is what I had. Excellent!
looks so good, I’m making it this weekend my family, we love strawberries .
I love the recipes shown on here. They are mouth watering. Am definitely going to try them.
Thank you so much for showing the step by step
methods.
I’m so glad you find that helpful!
Turned out so yum! So light and a perfect summer dessert that doesn’t feel heavy! I added a tad more milk because I wanted it more pudding-like.
my husband hates cream cheese! can u imagine? have u had success using anything in its place? thank you
See above in the frequently asked questions section 🙂
Very very good. Made it for a BBQ and it was very much enjoyed by all. I should have doubled the recipe lol
I haven’t tried it yet. It is 6 AM. I will be trying to experiment this afternoon. Woke up to that delicious site and it is a must try.
lol! Good way to start the day!
Fantastic recipe! my family, friends, and church members all love it!
Could this be made with a store bought angel food cake already made?
I’m sure with a name like that I’ll love it
This is so good! I’m going to make this for my daughter’s birthday. I’m an old lady on a walker, so I’ll probably buy a prepared Angel Food cake to use. Dang, it’s heck to get old. LOL!
Thank you, Brandie, for sharing your recipes and for all the hard work you put into your recipe blog. I’ve been a long-time member and look forward each day reading your emails.
Claudine, I’m ALL for making things easier! Thank you for all your support over the years. It means more than you know!
just wondering does it have to be made with angel food cake?
I give some other options above in the frequently asked questions section 🙂