What Is “Heaven on Earth Cake”?
Heaven on Earth Cake (sometimes called Heaven on Earth dessert) is a retro, layered “icebox” or trifle‑style dessert that layers airy cake (usually angel food), sweet fruit filling (classic is cherry pie filling), creamy pudding or custard, whipped topping, and often crunchy nuts (like almonds). The result is light, fruity, creamy, and luscious — a perfect summer or holiday dessert.
Many bloggers describe it as “trifle meets icebox cake”.
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Little Sunny Kitchen
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It’s often made without needing to bake any component (if you use store‑bought ingredients), making it easy but still impressive.
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Midwestern HomeLife
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You’ll find variations — some use boxed pudding mixes, some use sour cream, some use homemade custard. I’ll first present a more “from scratch / premium” version, then show the quicker no‑bake method, and then dig into tips, variations, etc.
Ingredients & Why Each Matters
Here’s a full list for a generous 9×13‑inch dish (serves ~12–15), with explanation, and optional alternate ingredients.
Cake / Base Layer
Angel food cake (1 full cake, store‑bought or homemade) — the classic base, very light and airy.
Or vanilla sponge cake / chiffon / light cake instead, if you prefer a more cake‑like base.
Fruit / Pie Filling Layer
Cherry pie filling (1 can, ~20–21 oz) — the classic choice.
You may substitute strawberry, blueberry, peach, or mixed fruit fillings.
Midwestern HomeLife
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Supergolden Bakes
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Shugary Sweets
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Cream / Pudding Layer
You have two options — a from‑scratch custard or a simpler instant pudding version.
From‑Scratch Custard / Pudding:
4 egg yolks
2½ cups heavy cream (or a mix of cream + milk)
1 cup whole milk
½ to ¾ cup granulated sugar
3 tbsp cornstarch
1 tbsp vanilla extract
2–3 tbsp butter (to enrich)
Simplified Version (Instant + Sour Cream Style):
1 package (3.4 oz) instant vanilla pudding mix
1½ cups milk
1 cup sour cream (or plain yogurt)
½ tsp almond extract (optional)
Whipped Topping
8 oz tub of whipped topping (Cool Whip) — convenient version
Shugary Sweets
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Little Sunny Kitchen
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Or make fresh whipped cream: heavy cream + powdered sugar + vanilla
Garnish / Crunch Layer
Toasted sliced almonds or slivered almonds
A little extra cherry pie filling (for swirls or decoration)
Optionally drizzle syrup or sprinkle powdered sugar
Equipment & Prep
You’ll need:
9×13‑inch baking dish (or similarly sized dish)
Mixing bowls (large, medium)
Saucepan (for custard)
Whisk, spatula
Serrated knife (for cutting cake)
Measuring cups & spoons
Cooling rack
Foil or plastic wrap
Sieve (optional, to strain custard)
Prep tips:
If baking your own angel food cake, do that ahead so it’s completely cool before layering.
Toast almond slices just before assembling so they stay crisp.
Line your pan or grease lightly for easier cleanup (though layering is easier without full lining).
Cubing cake is easier with a serrated knife and a steady hand.
Step‑by‑Step Instructions: Premium / From‑Scratch Version
Here is a full, detailed version. Below, you’ll see the no‑bake shortcut version too.
1. Prepare the Cake Base
If using store‑bought angel food cake, slice it into ~1‑inch cubes using a serrated knife.
If baking your own cake, bake according to your recipe, allow it to cool fully (preferably overnight), then cube.
Place half of the cake cubes evenly in the bottom of your 9×13 dish. This forms the first layer.
2. Prepare the Custard / Pudding Layer (from scratch)
In a bowl, whisk together egg yolks + sugar + cornstarch until smooth and light in color.
In a saucepan, combine cream + milk + vanilla. Heat over medium until it begins to steam (don’t boil vigorously).
Slowly temper the egg mixture by pouring a bit of hot milk mixture into it while whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard consistency.
Remove from heat and stir in butter until melted and smooth.
Optionally strain through a sieve to remove any lumps. Let it cool somewhat but not fully set — you want it pourable.
3. Layer Fruit Filling
Spoon most (e.g., ~¾) of the cherry pie filling over the cake cubes in the first layer, spreading gently but thoroughly so it seeps among cubes.
4. Second Cake Layer
Place the remaining cake cubes over the cherry layer, forming the second layer of cake.
5. Pour Custard Pudding
Pour the prepared custard / pudding over the top cake layer, spreading gently to cover. Some custard should seep between cubes.
6. Add Whipped Topping
Spread the whipped topping (or freshly whipped cream) over the custard layer, covering evenly.
7. Decoration & Chill
Spoon any leftover cherry pie filling in small dollops or swirl it on top of whipped layer for color.
Sprinkle toasted almonds over the top.
Cover the dish and refrigerate for at least 4–6 hours, preferably overnight, so the dessert fully sets and flavors meld.
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Supergolden Bakes
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8. Serve
Use a sharp knife (serrated) to slice or scoop portions.
Serve chilled.
Garnish with extra fruit or almonds if desired.
No‑Bake / Quick Version (Using Instant Pudding)
If you want something faster, many versions use instant pudding + sour cream + whipped topping, no cooking required. This is a beloved method.
Supergolden Bakes
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Little Sunny Kitchen
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Quick Version Steps:
Cube angel food cake and place half in 9×13 dish.
In a bowl, whisk pudding mix + milk + sour cream (or yogurt) + vanilla (and almond extract if used).
Spread ~¾ of the cherry pie filling over the cake cubes.
Add the rest of the cake cubes.
Pour pudding mixture over cake.
Spread whipped topping over pudding.
Spoon remaining cherry filling on top.
Chill 3–4 hours or overnight.
Garnish with almonds.
This is the version described by Little Sunny Kitchen.
Little Sunny Kitchen
Timing & Workflow Summary
Here’s a helpful timeline:
Step Time Estimate
Cube cake & line pan 5–10 min
Prepare custard / pudding (premium) 10–15 min
Assemble cake + fruit + cake ~5 min
Add pudding + whipped topping ~5 min
Decoration & garnish ~2–3 min
Chilling / setting 4–6 hours (or overnight)
Total active time ~30–40 min
Total including chill ~5–6+ hours
Tips, Troubleshooting & Best Practices
Here are many tips to ensure your Heaven on Earth Cake turns out extraordinary:
Make sure cake is fully cooled before cubing — warm cake can collapse or soak up too much moisture.
Use a serrated knife to cut cake cubes cleanly without tearing.
Don’t overmix the custard — stirring constantly is needed, but don’t rush or let it burn.
If custard over-thickens or gets lumpy, whisk in a splash of milk to loosen before pouring.
Layer gently so you don’t mash cake cubes.
Be generous but not excessive with cherry filling — too much fruit can make it soggy.
Whip cream to stiff peaks but avoid overwhipping (which causes graininess).
Toast almonds just before use to keep them crunchy.
Ensure full chilling time — this dessert benefits from resting so flavors shine.
Use high-quality canned pie filling or make your own reduced-sugar version.
If the pudding or layering seems too thick or dry, some home cooks drizzle a light sugar syrup over the cake cubes before layering to moisten. (This is an optional trick.)
From comments online, many people note that they use this as a go-to dessert because it's simple and pleasing.
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Variations & Flavor Twists
You can adapt Heaven on Earth Cake in many creative ways:
Berry Heaven: Use strawberry, blueberry, or mixed berry pie filling instead of cherry.
Peach version: Peach pie filling + a touch of cinnamon in pudding.
Chocolate twist: Use chocolate pudding and chocolate cake cubes.
Almond version: Intensify with almond extract in pudding + cherry + almonds.
Pistachio: Use pistachio pudding and pistachios instead of almonds. (Some recipes use pistachio pudding)
Midwestern HomeLife
Citrus version: Use orange or lemon pie filling and add zest to pudding.
Individual servings: Layer in jars or small glasses for personal portions.
Extra crunch: Add crushed graham crackers, cookie crumbs or toasted coconut between layers.
Different cake: Use pound cake, chiffon, or yellow cake instead of angel food (denser, but still works).
Low sugar / lighter: Use sugar-free pudding, lighter whipped cream, or reduce pie filling sweetness.
Serving Suggestions & Presentation
Serve in a glass dish or trifle bowl so the beautiful layers are visible.
Garnish each portion with an extra cherry, almond slivers, mint leaf, or dust of powdered sugar.
Present on chilled plates for better texture experience.
Pair with vanilla ice cream, coffee, or dessert wine.
For gatherings, pre-cut and place in individual dessert cups for easy serving.
Storage & Shelf Life
Cover and refrigerate. Consume within 2–3 days — whipped topping and cake texture degrade over time.
Do not freeze the assembled dessert — it may separate, become soggy, or lose texture.
You can make individual components ahead (custard, cake, slicing cherries) and refrigerate, then assemble later.
Would you like me to send you a printable PDF of this Heaven on Earth Cake recipe, or adjust it to ingredients you have locally (in Morocco)?
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