Go Back
Heaven on Earth Cake

Heaven on Earth Cake

Heaven on Earth Cake is a wonderfully nostalgic, layered dessert that combines the airy lightness of angel food cake with a creamy, tangy pudding and the sweet burst of strawberries. It’s a simple no-bake recipe that requires just pure, simple assembly, resulting in a dessert that genuinely lives up to its name. This cake is perfect for last-minute gatherings or when you need a sweet treat without a lot of fuss.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 4 hours 40 minutes
Servings: 8 servings
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • One 16-ounce box Angel Food Cake Mix, prepared and cooled
  • One 21-ounce can Strawberry Pie Filling
  • One 8-ounce block Cream Cheese, softened to room temperature
  • One 3.4-ounce box Jell-O Vanilla Instant Pudding Mix
  • 1.5 cups Whole Milk
  • One 8-ounce container Cool Whip, thawed
  • 1 teaspoon Fresh Lemon Juice (Optional)
  • Sliced Almonds (Optional garnish)

Equipment

  • 9x9-inch baking dish
  • serrated knife
  • Hand mixer
  • Medium-sized bowl

Method
 

Instructions
  1. Prepare the Cake: First, bake the angel food cake according to the directions on the box. Let it cool completely. Once cooled, use a serrated knife to cut the cake into 1-inch cubes.
  2. First Cake Layer: Arrange half of the angel food cake cubes in a single layer in an un-greased 9x9 inch baking dish.
  3. First Filling Layer: Spoon about two-thirds of the strawberry pie filling evenly over the cake cubes.
  4. Second Cake Layer: Gently place the remaining cake cubes on top of the strawberry filling.
  5. Make the Pudding Mixture: In a medium-sized bowl, beat the softened cream cheese with a hand mixer until it's completely smooth and free of lumps.
  6. Combine Pudding Ingredients: Add the vanilla instant pudding mix and the whole milk to the cream cheese. If you're using it, add a squeeze of fresh lemon juice. Blend everything together until it's thick and well combined.
  7. Add Pudding Layer: Carefully pour and spread the pudding mixture over the top layer of cake cubes, ensuring it covers everything evenly.
  8. Chill the Cake: Cover the dish with plastic wrap and place it in the refrigerator to chill for at least 3 to 4 hours. This allows the pudding to set completely.
  9. Add the Topping: Once the cake is set, remove it from the fridge. Spread the thawed Cool Whip evenly over the top. Dollop the remaining strawberry pie filling over the Cool Whip.
  10. Garnish and Serve: If desired, sprinkle sliced almonds over the top before serving. Keep the cake refrigerated until you're ready to enjoy it.

Notes

For a smooth pudding layer, ensure the cream cheese is at room temperature and beat it until smooth before adding other ingredients. The minimum 3-4 hour chilling time is crucial for the cake to set properly. Use a serrated knife to cut the angel food cake to prevent it from getting compressed. You can substitute other pie fillings like cherry or blueberry, or use cubed pound cake instead of angel food cake.