Step-by-Step Instructions
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Prep the Cake – Cube your angel food cake into bite-sized pieces.
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Make the Pudding Mix – Whisk pudding mix with milk until thickened. Fold in yogurt.
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Layer One – Spread half the cake cubes into the baking dish. Top with ⅔ of the cherry pie filling.
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Layer Two – Add the rest of the cake cubes. Pour pudding mixture over, smoothing it out.
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Top & Garnish – Spread whipped topping over pudding. Drizzle with remaining cherry filling. Sprinkle almonds.
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Chill – Refrigerate for at least 3 hours, preferably overnight.
What to Serve With This Cake
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Fresh berries on the side for a fruity contrast
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Sparkling lemonade or iced tea for a refreshing sip
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A scoop of vanilla ice cream if you want to go all in
Tips for Success
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Don’t skip the chilling time — it lets the flavors blend.
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Toast your almonds for deeper flavor.
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Cut the cake gently to keep it airy and fluffy.
Storage Instructions
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Fridge: Store covered for up to 3 days.
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Freezer: Not recommended — the texture will suffer.
General Information
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Difficulty: Easy
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Prep Time: 20 minutes
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Chill Time: 3 hours or overnight
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Servings: About 12
FAQ
Can I make it ahead of time?
Yes! It’s actually better if made the night before.
Can I use homemade pudding?
Absolutely — just make sure it’s fully cooled before layering.
Can I make it sugar-free?
Yes, by using sugar-free pudding, light whipped topping, and no-sugar-added pie filling.
Conclusion
This Heaven on Earth Cake really does live up to its name — light, dreamy, and just a little bit decadent. It’s proof that an easy dessert can still be extraordinary.
