Introduction
If you’re searching for a show-stopping dessert that requires zero baking and delivers maximum indulgence, this “Heaven on Earth”–inspired cake is your new go-to treat. Soft angel food cake cubes soaked in silky pudding, tart cherry filling, and a cloud of whipped topping create a refreshing, dreamy dessert perfect for any occasion. This sweet, creamy trifle-style cake comes together in minutes and chills into a melt-in-your-mouth masterpiece. Whether you’re hosting a summer party or simply craving something heavenly, this dessert never disappoints.
Ingredients:
1 pre-made angel food cake (store-bought or homemade), cut into cubes
1 can (21 oz) cherry pie filling
1 package (3.4 oz) instant vanilla pudding mix
1 ½ cups cold milk
1 cup sour cream (or Greek yogurt for a lighter option)
1 container (8 oz) whipped topping, thawed
Optional: sliced almonds, white chocolate shavings, or fresh cherries for garnish
Instructions:
Prep the base:
Place half of the angel food cake cubes in the bottom of a 9×13-inch dish, spreading them evenly.
Add the fruity layer:
Spoon half of the cherry pie filling over the cake cubes. Try to distribute the cherries as evenly as possible.
Prepare the creamy filling:
In a mixing bowl, whisk the instant pudding mix with cold milk until it thickens. Gently fold in the sour cream until smooth and velvety.
Layer the goodness:
Spread half of the pudding mixture over the cherry layer.
Add the remaining cake cubes on top, followed by the rest of the pudding mixture.
Finish with whipped topping:
Smooth the whipped topping across the entire dessert. Add optional garnishes for extra flair.
Chill:
Refrigerate for at least 4 hours, or overnight for best flavor and texture.
Serving and Storage Tips:
Serve chilled: This dessert tastes best when fully set and icy-cold.
Portions: Use a large spoon or spatula to scoop out generous layers.
Storage: Keep covered in the refrigerator for up to 3 days.
Freezing: Freezing is not recommended as the texture may become watery once thawed.
Variations:
