What is Heaven On Earth Cake
“Heaven On Earth Cake” is a no‑bake (or minimal bake) layered dessert. Think trifle or icebox cake: airy cake (often angel food cake), creamy pudding or custard, fruit (often cherry pie filling), whipped topping, and sometimes nuts. It’s light, fruity, sweet, and perfect for warm weather or when you want a dessert that looks impressive but doesn’t require much oven time.
Key components typically are:
Angel food cake (cubed) — super light so it soaks up layers without being heavy.
Instant pudding or homemade custard + sour cream or yogurt for creaminess.
Cherry pie filling (or other fruit pie filling) for sweet/tart fruit element.
Whipped topping (Cool Whip or whipped cream) for fluffiness.
Sometimes nuts (almonds, pistachios) for crunch.
Many versions are made in a 9×13‑inch pan and chilled several hours or overnight to set.
Sweet Pea's Kitchen
+4
Little Sunny Kitchen
+4
Shugary Sweets
+4
Why You’ll Love It
It’s super easy: minimal effort, mostly layering.
It can be made ahead — flavours meld in the fridge and dessert often tastes better next day.
Supergolden Bakes
+2
usinthekitchen.com
+2
Light texture, not too heavy. Great for warm weather, gatherings, potlucks.
Customizable: swap fruit fillings, pudding flavours, nuts, even cake base.
Supergolden Bakes
+2
Spatula Desserts
+2
Full Recipe for Heaven On Earth Cake (No‑Bake Version)
Here’s a version you can follow. Serves ~12 people (9×13‑inch pan). Chilling time: at least 4 hours, ideally overnight.
Ingredients
Component Amount Notes
Angel food cake 1 (store‑bought or homemade) Cut into cubes ≈1‑inch.
Little Sunny Kitchen
+2
Midwestern HomeLife
+2
Instant vanilla pudding mix 1 package (≈3.4‑4 oz) Use the 4‑serving size.
Midwestern HomeLife
+1
Milk ~1½ to 2 cups (≈350‑475 ml) Cold milk, for the pudding.
Midwestern HomeLife
+1
Sour cream (or plain Greek yogurt) ~1 cup Adds tang and richness to the cream layer.
Little Sunny Kitchen
+1
Cherry pie filling 1 can (≈20‑21 oz / ~600 g) Alternatively strawberry or peach filling.
Punchfork
+3
Shugary Sweets
+3
Supergolden Bakes
+3
Whipped topping (Cool Whip or homemade whipped cream) 1 tub (≈8 oz) or equivalent whipping cream For the light top layer.
Little Sunny Kitchen
+1
Almond slices or chopped nuts (optional garnish) ~2 Tbsp For some crunch on top.
Little Sunny Kitchen
+1
Optional flavour boosters (e.g. almond extract, vanilla) To enhance aroma.
Shugary Sweets
+1
Equipment Needed
9×13‑inch baking dish (or similar size)
Mixing bowls
Electric hand mixer or whisk
Spatula or spoon for spreading layers
Serrated knife (if cutting cake)
Refrigerator (for chilling)
Step‑by‑Step Instructions
Here’s how to pull it all together, with approximate times and tips.
Prep the Cake Base
If using store‑bought angel food cake, unwrap and cut it into 1‑inch cubes. If homemade, ensure it is completely cooled before cutting so it holds shape better.
Little Sunny Kitchen
+1
Place half of the cake cubes as the first layer in the bottom of your 9×13 pan. Spread them evenly.
Prepare the Cream / Pudding Layer
In a bowl, whisk together instant vanilla pudding mix + milk + sour cream (and a little vanilla or almond extract if using). Whisk until smooth. Let it sit a few minutes so pudding thickens slightly.
Midwestern HomeLife
+1
Taste—adjust sweetness or flavour if needed. If pudding seems too mild, a tiny pinch of salt or more vanilla/almond extract helps.
Add Fruit Filling
Spoon over the cake cubes a portion of the cherry pie filling (or your chosen fruit filling). Spread gently. Don’t overload — you want flavor without making everything soggy.
Then add remaining cake cubes over the fruit layer.
Add Cream Layer and Whipped Topping
Spread the prepared pudding/sour cream mixture over the second cake layer. Smooth to edges.
Spread whipped topping (Cool Whip or homemade whipped cream) over that layer. Make it even.
Finish with Fruit & Garnish
Spoon the rest of the cherry pie filling on top of the whipped topping—this gives colour, fruit, decorative appeal.
Sprinkle almond slices or other nuts on top for texture and crunch.
Chill
Cover the dessert (with plastic wrap or lid) and refrigerate at least 4 hours. Overnight is best: makes the layers meld, the cake soak a little, flavours deepen.
Midwestern HomeLife
+1
Serve
Slice into squares with clean knife. For neat cuts, use a serrated or very sharp blade. Clean between cuts helps.
Serve chilled. Enjoy!
Full Version with Homemade Components (“From Scratch” Style)
If you want to make more of the elements yourself (cake, pudding, fruit filling), here’s how you could do that, inspired by recipes like Supergolden Bakes.
Supergolden Bakes
Homemade Cake
Use a vanilla sponge cake or angel food cake recipe (whichever you prefer). Bake in an 8‑inch (or similar) square pan. Cool completely. Then cube.
Homemade Fruit Filling
For cherry filling: cook frozen or fresh cherries with sugar, a bit of water, lemon juice, and a thickener such as cornstarch. Simmer until cherries soften and sauce thickens. Cool before using.
Supergolden Bakes
Homemade Pudding / Custard
Use whole milk + heavy cream, egg yolks, sugar, cornstarch, vanilla. Make a custard, cool. Then mix with sour cream/yogurt for creaminess.
Then proceed with layering as in the no‑bake version.
Timing & Workflow Suggestion
Here’s a suggested timeline so things go smoothly:
Task Time Estimate
Gathering ingredients & prepping utensils ~5 min
Cutting cake, opening cans, etc. ~5 min
Mixing pudding/cream layer ~5 min
Layering cake, filling, pudding, whipped topping, garnish ~10 min
Chill time ≥4 hours (overnight preferred)
Total active time (excluding chilling) ~20‑25 minutes
Variations & Customization Ideas
You can adapt this in many ways depending on your taste or what you have on hand:
Variation Type Ideas
Fruit swap Use peach pie filling, strawberry, blueberry, mixed berry. Fresh fruit (macéd, maybe with sugar) works too if firm.
Spatula Desserts
+1
Pudding flavour Instead of vanilla pudding, use chocolate, pistachio, coconut pudding. Or flavored instant pudding.
Midwestern HomeLife
+2
Shugary Sweets
+2
Cake base Pound cake, yellow cake, sponge cake, or homemade angel food. You might even use store‑bought sheet cake cubed.
Supergolden Bakes
+1
Whipped topping Use homemade whipped cream (heavy cream + powdered sugar + vanilla), especially if you like lighter or more natural flavors.
Little Sunny Kitchen
+1
Add extras Nuts (toasted almonds, walnuts, pistachios) for crunch. Coconut (shredded) for tropical twist. Chocolate chips or shavings. Drizzle sauces.
Flavour enhancers A little almond extract or vanilla extract. Lemon zest if using citrus fruits. A splash of liqueur if for adults.
Troubleshooting & Tips
Here are common problems and how to avoid them or fix them.
Problem What Went Wrong / Cause Fix / Prevention
Layers too soggy Too much fruit filling or juice; cake not sturdy; assembled too early and sat too long Drain fruit filling partially if very juicy; use sturdy cake; maybe reserve some fruit topping to add just before serving; don’t overlayer fruit juice; ensure cake cubes not crushed.
Pudding layer runny or too stiff Instant pudding not given time to set; wrong milk ratio; sour cream too much; using “cook & serve” instead of instant Use proper ratio of milk to pudding; let pudding rest to thicken; follow instructions; stir gently.
Whipped topping weepy or melted Using thawed Cool Whip too long; whipped cream overheated; fridge not cold; assembled too warm Use cold ingredients; assemble in a cool kitchen; chill dish before assembling; keep cooling.
Flavor bland Not enough extract or vanilla; fruit filling too sweet or mild; pudding lacking flavour; no contrast Taste as you go; adjust with vanilla/almond extract; use more tart or flavourful fruit filling; maybe a dash of citrus.
Not enough chilling time Dessert won’t set; layers won’t meld; cake might fall apart when trying to slice Chill at least 4‑6 hours; overnight is best. Make ahead.
Storage
Once assembled, cover tightly and refrigerate. Cake keeps well for 3‑4 days. Flavours improve after some chilling.
Little Sunny Kitchen
+1
Avoid freezing assembled cake (texture will suffer). Cake components (cake, pudding) can be made ahead and stored separately.
If making ahead, wait to add delicate garnishes like nuts until just before serving so they stay crisp.
Full “Ultimate” Heaven On Earth Cake Recipe
Here’s a full, fleshed‑out version you can use for a special occasion — combining some homemade parts and with optional extras. Plan ahead for things like chilling. Serves ~12.
Ingredients
Angel food cake (one whole, cooled), cubed (~1‑inch cubes)
1 can (≈20‑21 oz) cherry pie filling (or fruit of choice)
1 package (3.4‑4 oz) instant vanilla pudding mix
~1½ cups cold milk
1 cup sour cream or plain Greek yogurt
8 oz whipped topping (or equivalent homemade whipped cream: ~1 cup heavy cream + 2 Tbsp powdered sugar + ½ tsp vanilla)
1‑2 tsp vanilla extract (if not in pudding mix)
Optional: ½ tsp almond extract
Optional garnish: sliced toasted almonds, toasted coconut flakes
Assembly Instructions
Cube the angel food cake and place half into a 9×13‑inch baking dish.
Spread about ¾ of the cherry pie filling over the cake cubes.
Add the remaining cake cubes on top of the fruit layer.
In a bowl, whisk pudding mix + milk + sour cream + extracts until smooth. Let rest for 5 minutes to thicken.
Spread pudding mixture over the cake layer evenly.
Spread whipped topping over the pudding layer.
Dollop remaining cherry pie filling on top of whipped topping, spreading a little for visual effect.
Chill in fridge, covered, for at least 4‑6 hours. Overnight ideal.
Before serving, sprinkle with sliced almonds or coconut as garnish.
Serving
Use a large spatula to scoop square portions. Because cake is layered, you’ll get bits of angel food cake, pudding, whipped topping, and cherries in each serving.
For a fancier presentation, serve in individual glasses or dessert cups.
Variations for “Fancy” or “From‑Scratch” Versions
If you have more time and want to elevate:
Bake your own sponge cake or angel food cake for the base. Use good quality vanilla.
Make your own cherry or fruit compote/pie filling: simmer fruit, sugar, thickener.
Make a richer pudding/custard rather than instant mix. Use whole milk + cream + egg yolks + vanilla.
Whip regular cream for topping, maybe stabilized with a little gelatin if you want longer hold.
Layer in trifle bowl so you see the layers. Use fresh fruit between layers too (fresh cherries or strawberries).
If you like, I can send you a metric version (grams, ml) adapted to ingredients you can find in Morocco (maybe local equivalent of angel food cake or substitutes). Want me to prepare that for you?
0 comments:
Post a Comment