Because sometimes you need a dessert that feels like a hug and a hallelujah at the same time.
You ever make something so easy that people assume you must’ve spent all afternoon on it? This is that dessert. I brought it once to a baby shower with a pink gingham tablecloth and about seven kinds of Jell-O salad, and this was the first thing gone. One woman licked her spoon and whispered, “Did you buy this from a bakery?”
No ma’am, I did not.
This Heaven on Earth Cake—some folks call it a Cherry Angel Trifle—is part cake, part pudding, part cloud, and entirely gone before you’ve even poured the coffee. It’s soft and creamy and cold and sweet and has just enough tang from the cherries and yogurt to keep things from getting too sweet. Basically, it tastes like someone who really loves you made it just for you.
Also? It’s so easy you can make it in your pajamas.
Why You’ll Love This (Aside from the Name)
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Store-bought shortcut – Angel food cake from the grocery store totally works. (And nobody’s judging.)
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No baking required – Just layer, chill, and let the fridge do the heavy lifting.
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Light but luscious – Somehow airy and rich at the same time. Like magic.
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Crowd-pleaser – Great for potlucks, holidays, or any time you just need a “Wow” without turning on the oven.
What You’ll Need (And a Few Notes from My Kitchen)
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1–2 store-bought angel food cakes – Depends on the size. I usually grab one large one and it’s plenty, but if yours is on the small side, grab two.
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1 (3.4 oz) box instant vanilla pudding mix – Classic flavor. You could swap in cheesecake pudding if you’re feeling wild.
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1½ cups cold milk – Whole milk gives the richest flavor, but 2% works too.
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1 cup plain Greek yogurt – Adds tang and creaminess. If you don’t have it, sour cream or vanilla yogurt will do in a pinch.
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1 (21 oz) can cherry pie filling – Divided! You’ll use part now, part for the top.
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1 (8 oz) tub frozen whipped topping, thawed – Cool Whip is the go-to, but homemade whipped cream works if you want to be extra.
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Slivered almonds, toasted if you have the time – Optional, but that little crunch on top? Chef’s kiss.
How to Make This Sweet Slice of Heaven
Step 1: Cube the cake
Take your angel food cake(s) and cut them into bite-sized pieces. Not too small—you want texture. Imagine the size of a generous marshmallow. That’s your target.
Step 2: Make the pudding layer
In a big mixing bowl, whisk the pudding mix with the cold milk until it thickens up a bit (about 2 minutes). Then gently fold in the Greek yogurt. It should look smooth, creamy, and irresistible. Try not to eat it straight out of the bowl.
Step 3: Start layering
In a 9×13-inch baking dish, spread half the cubed cake in an even layer. Then spoon about two-thirds of the cherry pie filling right on top. It doesn’t have to be perfect—just get it mostly even.
Step 4: Repeat and pour
Add the rest of the cake cubes on top. Then gently pour the pudding mixture over the whole thing. Take a spatula and spread it out so it seeps down into all those nooks and crannies. That’s where the real magic happens.
Step 5: Top it off
Now, spread the thawed whipped topping across the pudding layer. Smooth it out gently—this is the frosting of our not-a-cake cake. Then spoon the remaining cherry pie filling over the top in little swirls or dollops (whatever feels right) and sprinkle the slivered almonds over everything.
Step 6: Chill and wait (the hard part)
Pop the whole dish into the fridge and let it set for at least 3 hours, though overnight is even better. It gives everything time to mingle and marry and become more than the sum of its parts.
Tips, Twists & Little Extras
Want to make it your own? Here are some ways to play:
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Swap the fruit – Try blueberry or strawberry pie filling. Or go holiday with cranberry-orange.
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Use lemon pudding – Bright and zesty for summer.
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Add a layer of crushed graham crackers between the cake and pudding for a little crunch.
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Chocolate twist – Chocolate pudding + cherry pie filling = Black Forest vibes. Yes, please.
Storing & Serving
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Storage: Keeps beautifully in the fridge for 3–4 days, covered. The longer it sits, the softer and more delicious it gets.
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Serving: Use a big spoon to scoop out generous helpings. Don’t stress about perfect squares. This is a scoop and sigh kind of dessert.
