Hey There, Cake Lovers!
You know, there are those special recipes that just have a way of bringing people together, and for me, that’s this Heaven on Earth Cake. Every time I make it, I’m transported back to family gatherings where everyone couldn’t wait to snag a piece. Trust me, it’s as divine as it sounds (and who doesn’t love a bit of divine intervention when it comes to dessert?). So grab your spatula, and let’s dive into this sweet nostalgia trip!
Why You’ll Love This Cake
This cake is my secret weapon for family barbecues and potlucks. It’s the kind of dessert that makes you feel like you’re getting a warm hug in every bite. My family goes crazy for this because it’s got layers of creamy goodness with a hint of cherry and almond, and I mean, who can resist that? (I make this when I’m in need of a quick win in the kitchen!) Plus, if you’re like me and sometimes end up with a dessert that looks less than perfect, this one’s a guaranteed looker.
Ingredients You’ll Need
- 1 store-bought angel food cake (or bake your own if you’re feeling ambitious!)
- 1 can (21 oz.) cherry pie filling (I sometimes switch this out for blueberry if I’m feeling adventurous)
- 1 package (3.4 oz.) instant vanilla pudding mix (my grandmother always used the brand with the happy chef on it, but any will do)
- 1 1/2 cups cold milk
- 1 cup whipped topping (nothing fancy, the kind you keep in the freezer works perfectly)
- 1/4 cup slivered almonds (totally optional, but nice for a bit of crunch)
Let’s Get Baking!
- First things first, tear that angel food cake into bite-sized pieces. You can be as particular or as messy as you like—no one’s judging!
- Layer half of the cake pieces in a 9×13 inch dish. I often catch myself sneaking a piece or two at this stage (whoops!).
- Spread the cherry pie filling over the cake layer. Don’t worry if it looks like a bit of a cherry massacre at first—it always does!
- Add the remaining cake pieces over the cherry layer.
- In a bowl, whisk together the pudding mix and milk until it starts to thicken—a good arm workout if you ask me!
- Gently fold in the whipped topping until well combined. Pour this dreamy mixture over the cake layers. Seriously, try not to eat it all with a spoon on the spot.
- Sprinkle with almonds if you like a bit of extra crunch (or skip if you’re not a fan).
- Chill in the fridge for at least 2 hours or until it’s set. Though honestly, in my house, it never lasts more than a day!
Notes from My Kitchen
If you’re wondering about making this ahead of time, I think it actually tastes better the next day. The flavors meld together in a way that’s just… yum! But be warned: it’s addictive.
Fun Variations
I once tried this with pineapple filling instead of cherry and, let’s just say, it wasn’t my finest culinary moment. But switching out for blueberry or even apple—now that’s a winner!
What If I Don’t Have That Thing?
No 9×13 dish? No problem! Just use whatever baking dish you have. I’ve even used a deep pie dish and it worked just fine (though I had to pile it high!)
Storing Your Cake
Keep it covered in the fridge and it’ll last a few days—again, assuming there’s any left. But trust me, that’s a big assumption.
How to Serve It Up
We love having this cake after a big family meal, served with a dollop of extra whipped cream. And if you really want to go all out, add a scoop of vanilla ice cream. Pure bliss.
A Few Pro Tips!
Once, in my impatience, I tried skipping the chill time. Big mistake! It was more of a cake soup situation. So, patience is key here.
FAQs I Get All the Time
Can I use homemade angel food cake instead? Sure thing, if you have the time and energy! (But I’m usually in too much of a rush.)
Is there a non-dairy option? You bet! Substitute the milk with almond milk and use a non-dairy whipped topping.
Can I add other toppings? Absolutely! I sometimes sprinkle a few chocolate chips on top. Go ahead and get creative.