Introduction

This Heaven on Earth Cake is a light and delightful dessert featuring airy angel food cake layered with fresh berries, creamy pudding, and fluffy whipped topping. Perfect for gatherings or a special treat, it combines simple ingredients into a stunning and flavorful trifle.

A two-layer round cake sits on a white plate against a white marbled texture background. The bottom layer is golden brown sponge cake with visible bits of blueberries and raspberries embedded in a thick cream layer, which is white and fluffy with a smooth texture. The top layer is another golden sponge cake heavily topped with dollops of white whipped cream, fresh whole strawberries, raspberries, blueberries, and small pieces of orange fruit. Caramel sauce drips down the sides creating shiny golden brown streaks. The top is dusted lightly with powdered sugar, giving it a fresh, delicate look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 prepared angel food cake (store-bought or homemade), cut into cubes
2 cups mixed berries (strawberries, blueberries, raspberries)
1 can (21 oz) pie filling or fruit topping (optional: strawberry or cherry)
1 box (3.4 oz) instant vanilla pudding mix
1½ cups cold milk
1 cup sour cream
2 cups whipped topping (Cool Whip or homemade)
Caramel or berry sauce for drizzle
Extra berries and whipped cream swirls for garnish

Instructions

Step 1: In a bowl, whisk the instant vanilla pudding mix with cold milk until it thickens. Stir in the sour cream until the mixture is smooth and creamy.
Step 2: In a trifle dish or large glass bowl, layer half of the angel food cake cubes, followed by half the mixed berries, and then half of the pudding mixture. Repeat these layers once more.
Step 3: Spread the whipped topping evenly over the final layer. Drizzle caramel or berry sauce on top for added flavor.
Step 4: Garnish with extra fresh berries and swirls of whipped cream for a beautiful finish.
Step 5: Refrigerate the assembled dessert for at least 2 hours before serving to allow the flavors to meld and the layers to set.

Tips & Variations

For extra texture, toast the angel food cake cubes lightly before layering.
Use seasonal berries or swap pie filling flavors to match the season or your preference.
Make your own whipped topping with heavy cream, sugar, and vanilla extract for a fresh taste.

Storage

Store the trifle covered in the refrigerator for up to 2 days. Because the angel food cake absorbs moisture, it’s best enjoyed within this time for optimal texture. Reheat is not recommended; serve chilled.

How to Serve

The image shows a thick square cake with three visible layers, filled with white cream and mixed berries. The bottom and middle layers are golden brown with bits of berries inside. The creamy layers are thick and smooth, while the top layer is covered with whipped cream, fresh strawberries, raspberries, and blueberries, drizzled with a reddish syrup. The cake is on a white plate, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, preparing it several hours or even the day before allows the flavors to blend beautifully. Just cover and refrigerate until serving.

Is it possible to use other types of cake instead of angel food cake?

Angel food cake’s light and airy texture works best for this recipe, but if desired, pound cake or sponge cake can be used as alternatives for a denser dessert.

Heaven on Earth Cake Recipe

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Heaven on Earth Cake is a light and delightful layered dessert featuring airy angel food cake cubes, mixed berries, creamy vanilla pudding, and whipped topping, all drizzled with luscious caramel or berry sauce. Perfect for gatherings, this no-bake treat blends fresh fruit and creamy textures into a stunning trifle.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Base

1 prepared angel food cake (store-bought or homemade), cut into cubes

Fruit

2 cups mixed berries (strawberries, blueberries, raspberries)
1 can (21 oz) pie filling or fruit topping (optional: strawberry or cherry)

Pudding Mixture

1 box (3.4 oz) instant vanilla pudding mix
1½ cups cold milk
1 cup sour cream

Topping and Garnish

2 cups whipped topping (Cool Whip or homemade)
Caramel or berry sauce for drizzle
Extra berries and whipped cream swirls for garnish

Instructions

Prepare the pudding mixture: In a bowl, whisk the instant vanilla pudding mix with cold milk until the mixture thickens. Then, stir in sour cream until the mixture is smooth and creamy, creating a rich pudding base.
Layer the dessert: Using a trifle dish or large glass bowl, layer half of the cubed angel food cake, followed by half of the mixed berries, and half of the pudding mixture. Repeat these layers with the remaining cake, berries, and pudding to form two complete layers.
Add whipped topping and drizzle sauce: Spread the whipped topping evenly over the final pudding layer. Drizzle caramel or berry sauce on top to add sweetness and a decorative touch. Garnish with extra fresh berries and swirls of whipped cream for an appealing finish.
Chill before serving: Refrigerate the assembled cake for at least 2 hours. This resting period allows the flavors to meld beautifully, making the dessert refreshing and flavorful when served.

Notes

You can use either store-bought or homemade angel food cake cubes according to your preference.
The pie filling or fruit topping is optional but adds extra sweetness and moisture.
For a lighter option, homemade whipped topping can be made using heavy cream whipped to soft peaks.
Make sure to chill the dessert well to let all flavors combine nicely before serving.
This dessert is best served cold and consumed within 2 days for freshness.

Keywords: angel food cake dessert, layered pudding trifle, berry trifle, no-bake cake, summer dessert