Welcome to the ultimate guide for creating the most delightful Heaven on Earth Cake! This dreamy dessert is a showstopper, offering layers of delicate angel food cake, luscious strawberry pie filling, creamy vanilla pudding, and a cloud-like whipped topping. What makes our version truly special is its unique twist: unlike many traditional recipes that rely on Greek yogurt or sour cream, we elevate the creaminess with rich cream cheese. The result is an impeccably smooth, sweet, and perfectly balanced no-bake treat that’s unbelievably simple to prepare and guarantees to impress with every spoonful. If you’re searching for an easy yet elegant dessert that tastes like a slice of pure bliss, you’ve just found your new favorite recipe!
A Symphony of Flavors and Textures: Your Go-To No-Bake Delight
This Heaven on Earth Cake is more than just a dessert; it’s an experience. Imagine sinking your spoon into a chilled, layered masterpiece where each component plays a vital role in creating a harmonious blend of taste and texture. The lightness of the angel food cake acts as the perfect canvas, absorbing the flavors while providing a tender base. The vibrant strawberry pie filling bursts with fruity sweetness, cutting through the richness of the creamy layers. Then comes the star of our show: a decadent pudding made with softened cream cheese, delivering a velvety smooth consistency and a subtle tang that elevates the entire dish. Topped with a generous swirl of whipped topping and a scattering of crunchy almonds, this cake promises a memorable dessert experience that’s both comforting and sophisticated.
One of the standout features of this particular recipe is its innovative use of cream cheese instead of the more common Greek yogurt or sour cream. This simple substitution makes a world of difference, contributing to a richer, more luxurious mouthfeel without any unwanted sourness. If you’re typically wary of desserts that include those ingredients, rest assured that this version is crafted with pure indulgence in mind. The optional hint of fresh lemon juice adds a bright, zesty note that beautifully complements the sweetness, but it can be omitted if you prefer a less tangy profile. Prepare to be enchanted by the perfect balance of flavors and the irresistibly smooth texture that makes this cake truly heavenly.
“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
Heaven on Earth Cake: Your Questions Answered
Absolutely! Using a pre-baked angel food cake from your local grocery store is a fantastic time-saver and makes this dessert even quicker to assemble. Just be mindful that this recipe is designed to use only half of a standard angel food cake. If you opt for a store-bought cake, simply cut it in half, then cube that half according to the instructions. Save the other half for another delicious creation or freeze it for later!
No, this recipe, as written, utilizes only half of a prepared angel food cake. This amount perfectly fits into a 9×9 inch baking dish, creating just the right balance of cake to creamy filling. If you wish to use an entire angel food cake, you would need to double the quantities of all other ingredients and prepare the dessert in a larger 9×13 inch pan. This will yield a larger dessert perfect for feeding a crowd.
While angel food cake provides an incredibly light and airy base that is characteristic of this dessert, you can certainly experiment with other cake types. Pound cake would offer a denser, richer texture, while a yellow cake would provide a classic, comforting flavor. Just be aware that substituting angel food cake will change the overall lightness and texture of the dessert, but it can still be wonderfully delicious!
Many people find that the cream cheese flavor in this recipe is quite subtle and perfectly blended, often going unnoticed by those who typically dislike it. My own husband, who isn’t a fan of cream cheese, absolutely adores this dessert and can’t detect its presence! However, if you truly cannot tolerate cream cheese, you could revert to the more traditional ingredients: one cup of sour cream or plain Greek yogurt. These alternatives will provide a different tang and texture profile, so be prepared for a slight variation from the intended recipe.
Absolutely! The beauty of this recipe lies in its versatility. While strawberry pie filling is a classic choice, feel free to get creative with other flavors that you enjoy. Blueberry, cherry, peach, or even mixed berry pie fillings would all make excellent substitutions. Consider what fruit flavors you love most and how they would complement the vanilla and creamy layers of the cake.
This dessert is best enjoyed chilled, and leftovers store wonderfully! When kept tightly covered in the refrigerator, any remaining portions of your Heaven on Earth Cake will stay fresh and delicious for up to 4-5 days. This makes it a perfect make-ahead option for parties or a delightful treat to enjoy throughout the week.
Essential Ingredients for Your Heavenly Creation
Crafting this incredible dessert requires just a few key ingredients, each playing a crucial role in its irresistible flavor and texture. Here’s what you’ll need to gather:
- Angel Food Cake Mix: This forms the light and airy base of our layered dessert. Prepare it according to package directions, typically in two loaf pans or one large angel food cake pan. Remember, you’ll only be using half of the prepared cake for this recipe.
- Strawberry Pie Filling: The star fruit component, providing a burst of sweet and tangy berry flavor. While strawberry is traditional, feel free to explore other flavors like blueberry or cherry. Sugar-free options work well too if preferred.
- Jell-O Vanilla Instant Pudding Mix: Ensure you grab the “instant” variety, not the “Cook and Serve.” The instant pudding is essential for the quick setting and creamy texture of our filling. Sugar-free vanilla pudding can also be used as an alternative.
- Block Cream Cheese: Softened to room temperature, this is what gives our pudding layer its extraordinary richness and smooth consistency. Softening the cream cheese fully before mixing is critical for a lump-free result. (For quick softening tips, check here!)
- Whole Milk: While 2% milk can be used, whole milk is highly recommended for the best flavor and creaminess in the pudding layer. It provides a richer, more indulgent base.
- Fresh Lemon Juice (Optional): A small amount of freshly squeezed lemon juice can add a delightful, bright tang that perfectly balances the sweetness of the dessert. Avoid bottled lemon juice, which often has a stronger, more acidic taste.
- Cool Whip Whipped Topping: Any brand of thawed whipped topping will work beautifully to create the light, fluffy top layer. Grab the smaller 8-ounce tub.
- Sliced Almonds and Mint: These are purely optional but add a lovely visual appeal and a pleasant crunch (almonds) or fresh aroma (mint) as a garnish.
Crafting Your Divine Dessert: Step-by-Step Instructions
Creating this Heaven on Earth Cake is surprisingly straightforward, requiring no baking skills beyond preparing the initial angel food cake. Follow these steps for a perfectly layered and utterly delicious dessert:
- Prepare the Cake Base: Begin by taking one loaf of your prepared angel food cake (or half of a store-bought angel food cake). Carefully cut the cake into approximately 1-inch cubes. If you baked your cake mix into two loaf pans, you’ll only use one for this recipe; freeze or store the other for a future treat. These cubes will form the foundation of your layered dessert.
- First Cake Layer: Arrange half of the angel food cake cubes in a single, even layer at the bottom of an ungreased 9×9 inch baking dish. Both metal or glass dishes work well. This layer provides the absorbent base for the fruit filling.
- Strawberry Filling Layer: Spoon about two-thirds of the can of strawberry pie filling evenly over the first layer of cake cubes. Ensure the filling covers as much of the cake as possible for balanced flavor in every bite. Save the remaining one-third of the pie filling for later.
- Second Cake Layer: Place the remaining angel food cake pieces in another even layer over the strawberry pie filling. This creates the middle layer, sandwiching the luscious fruit filling between soft cake. Set the dish aside while you prepare the creamy pudding.
- Creamy Pudding Preparation: In a medium-sized mixing bowl, combine the softened cream cheese. Using a hand mixer, beat the cream cheese until it’s perfectly smooth and free of lumps. This is crucial for a silky pudding.
- Combine Pudding Ingredients: To the cream cheese, add the Jell-O vanilla instant pudding mix, the whole milk, and the optional fresh lemon juice. Begin mixing slowly to incorporate everything, then increase the speed and beat until the mixture is fully smooth and creamy. The pudding will begin to thicken almost immediately.
- Pudding Layer: Pour the entire pudding mixture evenly over the cake and pie filling layers in your baking dish. Use a spatula to spread it gently from edge to edge, ensuring a consistent layer.
- Chill to Set: Cover the baking dish tightly with plastic wrap and refrigerate for at least 3-4 hours, or preferably 4-5 hours. This allows the pudding to set completely and gives all the delightful flavors ample time to meld together, creating a truly harmonious dessert.
- Final Topping: Once the dessert is thoroughly chilled and the pudding is set, retrieve your thawed Cool Whip whipped topping. Stir it gently to ensure it’s smooth and spreadable, then carefully spread it in an even layer over the set pudding.
- Garnish and Serve: Spoon the remaining strawberry pie filling over the Cool Whip and gently swirl it to create an attractive marbled effect. For an extra touch of elegance and crunch, sprinkle with sliced almonds. If desired, add a small sprig of fresh mint to each individual slice just before serving for a vibrant pop of color and aroma. Refrigerate until you’re ready to present this show-stopping dessert!
Tips for Success & Variations
To ensure your Heaven on Earth Cake turns out perfectly every time, here are a few extra tips: Always use room temperature cream cheese for a smooth, lump-free pudding. When cubing the angel food cake, try to keep the pieces roughly the same size for even layering. For a thicker, firmer pudding layer, you can extend the chill time up to 6-8 hours, or even overnight. Don’t rush the chilling process, as this is key to the dessert setting properly and allowing the flavors to fully develop.
Feeling adventurous? This recipe is incredibly adaptable! Beyond trying different pie fillings like blueberry or peach, consider swapping the vanilla instant pudding for a different flavor, such as lemon or even cheesecake pudding mix for an extra indulgent twist. You could also experiment with different toppings: fresh berries, chocolate shavings, or a drizzle of caramel sauce would all be delicious additions. For a festive touch, use a combination of red and blue pie fillings for patriotic holidays, or incorporate seasonal fruits for a holiday-specific dessert.
Storage and Make-Ahead Magic
This no-bake Heaven on Earth Cake is an excellent make-ahead dessert. You can assemble the entire cake, including the whipped topping and initial pie filling swirl, up to 24 hours in advance. Simply cover it tightly and keep it refrigerated. Add any fresh garnishes like almonds or mint just before serving to maintain their freshness and crunch. Leftovers should also be stored in an airtight container in the refrigerator and are best consumed within 4-5 days. While you can freeze individual slices of the cake (well-wrapped), the texture of the whipped topping and cake may change slightly upon thawing. It’s truly best when enjoyed fresh and chilled.
CRAVING MORE RECIPES?
- Cherries in the Snow Cake
- Strawberry Angel Dessert
- Strawberry Shortcake Cake
- Strawberry Delight
- Strawberry Tiramisu
Heaven on Earth Cake (+Video)
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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
Carbohydrates: 67g |
Protein: 9g |
Fat: 5g |
Sodium: 538mg |
Fiber: 1g |
Sugar: 46g
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.
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