Heaven on Earth Cake

Heaven on Earth Cake

Prep Time: 20 minutes
Cook Time: 0 minutes, using a prepared cake
Chill Time: At least 4 hours, preferably overnight
Servings: 12

Ingredients

• 1 prepared angel food cake, about 14 ounces, or 2 small loaves totaling a similar weight
• 1 can (21 ounces) cherry pie filling
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1½ cups cold milk
• 1 cup plain Greek yogurt
• 1 container (8 ounces) frozen whipped topping, thawed
• ¼ cup sliced almonds, optional

Instructions

1. Cut the cake: Using a serrated knife, gently cut the angel food cake into approximately 1-inch cubes.
2. Prepare the pudding: Whisk the instant vanilla pudding mix and cold milk together for about 2 minutes. Let stand for 3–5 minutes to thicken, then fold in the Greek yogurt until smooth.
3. Add the first cake layer: Spread half of the cake cubes evenly across the bottom of a 9×13-inch baking dish.
4. Add the cherries: Reserve about ⅓ cup of cherry pie filling for decorating. Spoon the remaining filling over the cake cubes, distributing the cherries evenly.
5. Spread the pudding: Spoon the pudding mixture over the cherries and gently spread it into an even layer.
6. Add the remaining cake: Arrange the remaining cake cubes over the pudding, pressing very lightly so they settle into the filling.
7. Finish the topping: Spread the thawed whipped topping over the cake, covering it completely. Add small spoonfuls of the reserved cherry filling on top.
8. Chill: Cover and refrigerate for at least 4 hours, preferably overnight, so the layers soften and the flavors blend.
9. Serve: Sprinkle with sliced almonds, if using. Cut into portions or scoop into bowls and serve chilled.

Tips

• Use instant pudding, rather than cook-and-serve pudding, for this method.
• Allow homemade angel food cake to cool completely before assembling.
• Fold and spread gently to preserve the cake’s airy texture.
• Substitute strawberry or blueberry pie filling for a different flavor.
• Add almonds just before serving to keep them crunchy.

Storage

• Cover tightly and refrigerate for 3–4 days. The cake will become softer as it sits.
• Refrigerate within 2 hours of serving.
• Freezing is not recommended because thawing can affect the texture of the pudding and yogurt.