Heaven on Earth Cake

By Lucy Parissi

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, Updated Nov 22, 2025

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Heaven on Earth Cake is a retro classic that’s truly divine! Make your own light sponge cake, creamy custard, from-scratch cherry pie filling and whipped cream topping—or grab boxed shortcuts if you’re short on time. A delicious summer dessert you can give your own personal touch to.

A glass baking dish containing partially eaten cherry almond cake with visible layers of cake, cream, and cherry topping, garnished with sliced almonds and whole cherries.

Table of Contents

What’s Heaven on Earth Cake?

Meet a heavenly no-bake dessert! Heaven on Earth Cake is a retro dessert (like this equally delicious Strawberry Poke Cake) that’s basically trifle meets icebox cake.

Cubes of angel food sponge are layered with cherry pie filling, vanilla pudding and whipped cream, topped with a scattering of sliced almonds. Cherry is the classic version, but many variations such as strawberry, peach and blueberry have earned cult followings. 

While the no-bake version is super-easy and undeniably delicious, try making a from-scratch Heaven on Earth cake following my recipe! Using my fluffy sponge cake, homemade cherry pie filling and truly luscious vanilla custard elevates this simple dessert into divine status!

Why You Will Love This Recipe

  • No time to bake? This no-bake treat is quick, easy and delicious! Just grab a few store-bought essentials.
  • Love to delve into new baking challenges? Make every component from scratch for real bragging rights 🙂
  • Light, airy, creamy, tangy—all dreamy textures in one dessert
  • Perfect for potlucks, picnics, holidays, or an easy summer treat
  • Make-ahead friendly – this dessert tastes even better after chilling overnight
  • Customizable – give it your own twist by swapping out the fruit and pudding flavors
A rectangular glass dish filled with a creamy dessert, topped with cherry sauce, whole cherries, and sliced almonds, on a pink surface with a colorful napkin and a white-handled utensil beside it.

What Goes into Heaven On Earth Cake

Six bowls on a light surface containing cream, sugar, milk, honey, cornstarch, and a dish with vanilla beans, arranged neatly for a recipe.
Make your own custard from scratch for a truly heavenly dessert!
  • Angel Food Cake: Store-bought or boxed angel food cake mix. Homemade swap? Use chiffon cake or my fluffy sponge cake as the base. Drizzle with a little syrup for extra-moist layers.
  • Cherry Pie Filling: Grab canned cherry pie filling or make your own! It’s quick and easy and you can control the amount of sugar a lot better.
  • Vanilla Pudding: Instant vanilla pudding mixed or make a rich custard using heavy cream, whole milk, egg yolks, sugar, cornstarch and real vanilla.
  • Whipped Cream: Cool Whip or similar whipped topping  or heavy cream, powdered sugar and vanilla extract whipped to soft peaks.
  • Almonds: Thinly sliced or flaked toasted almonds add a crunchy, nutty finish.

How to Make Heaven On Earth Cake From Scratch

The cake elements, apart from the whipped cream topping, can be prepared a couple of days in advance. Assemble the cake and chill overnight before serving to allow the flavor to intensify!

Prepare the vanilla sponge cake

  1. Preheat the oven to 320°F (160°C) while you prepare the batter. Mist an 8-inch cake pan with cake release and line the bottom with baking paper.
  2. Sift the dry ingredients into a large mixing boil. Add butter, eggs, milk, lemon juice and vanilla. Beat together using a hand or stand mixer, using a spatula to scrape the bottom and sides of the bowl as needed.
  3. Spoon batter into prepared pan and level. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Carefully invert onto a wire rack and cool completely before using.
Side-by-side images: left, a mixing bowl with dry ingredients; right, the same bowl now holding the essentials for Strawberry Shortcake Cake—flour, sugar, butter, and two cracked eggs on top, ready for mixing.

Make the cherry pie filling

  1. Add water, sugar, lemon juice and cornstarch to a saucepan and lightly whisk to combine. Add the cherries and bring to a gentle simmer over low heat.
  2. Cook, stirring often, for about 5 minutes or until the cherries start to burst and liquid has thickened. Stir in vanilla and almond extract and cool before using.
Split-image: On the left, a hand whisks white powder in a light-colored pot on a stove. On the right, a pot is filled with glossy red cherries in syrup, cooking.

Make the vanilla pudding

  1. Add egg yolks, sugar and cornstarch to a mixing bowl and whisk together by hand or using a hand mixer. Set aside.
  2. Heat heavy cream, whole milk and vanilla in a large pan until just below boiling point. Gradually pour into the bowl with egg yolk mixture, stirring constantly.
  3. Strain back into the pan and heat gently while stirring with a wooden spoon until the custard thickens. Cover the surface with a piece of parchment paper to prevent a skin forming. Cool slightly before assembling the cake.
A four-step collage shows: mixing yellow batter with a hand mixer, pouring batter through a sieve, pouring strained batter into a pot, and stirring thickened batter with a wooden spoon on the stove.

Assemble the Heaven on Earth cake

  1. Whisk cold cream, powdered sugar and vanilla on medium speed using a hand or stand mixer until you have soft peaks. 
  2. Use a serrated knife to cut the cake into 1-inch cubes. Add the cake cubes to cover the bottom of a glass Pyrex dish. Drizzle with a little sugar syrup to keep the cake moist (optional).
  3. Spoon the cherry pie filling over the cake, reserving some to dollop over the top as decoration.
  4. Top with the vanilla pudding and spread to an even layer. 
  5. Swirl the whipped cream over the top and decorate with the remaining cherry pie filling. Sprinkle toasted almonds over the top of the cake and chill for at least 4 hours or overnight.
  6. Spoon onto plates and serve!
Four images show steps of assembling Heaven On Earth cake: layering cake cubes, adding cherry filling, spreading custard, and spreading whipped topping over the previous layers in a glass dish. Hands are seen performing each step.

No-Bake Heaven on Earth Cake

Make this dessert in minutes using boxed ingredients – still delicious and totally fuss-free.

  1. Slice store-bought angel food cake into-evenly sized cubes. You can also bake an angel food cake using boxed cake mix.
  2. Prepare the vanilla pudding – use a 3.4oz (86g) instant vanilla pudding mix and combine with whole milk and sour cream. Set aside to cool slightly.
  3. Spoon 3/4 of the cherry pie filling over the cake and top with the pudding. Spread Cool Whip over the top and decorate with remaining pie filling and slivered almonds. Chill before serving.
A close-up of a Heaven On Earth cake with a slice removed, showing layers of white cake, creamy frosting, red cherries, and toasted almond slices on top.

Variations

  • Use strawberry pie filling and sliced fresh berries for a Strawberry Heaven On Earth Cake. You can also use a variety of different fruit fillings such as apple pie filling, blueberry, peach and so on. Macerated fresh berries can also be used instead of pie filling for a lighter dessert.
  • Try different pudding flavors such as pistachio, coconut or chocolate.
  • Use pound cake, chiffon cake or any fluffy sponge – even chocolate cake – instead of angel cake. 
  • Layer into mason jars to make pretty individual servings. You can also layer the cake elements into a trifle bowl for a stunning presentation.

Storing Instructions

  • Make ahead: The cherry pie filling, custard and cake can be made up to a couple of days in advance. Store the cake at room temperature, covered tightly in plastic wrap. Keep the fruit and pudding in the fridge until needed.
  • Refrigerate the assembled cake in an airtight container, for up to 4 days. This dessert benefits from chilling, making it a great make-ahead dessert! Freezing is not recommended however.
A glass baking dish containing partially eaten heaven on earth cake with visible layers of cake, cream, and cherry topping, garnished with sliced almonds and whole cherries.

If you try it my Heaven on Earth Cake recipe, please leave a comment and rating below and tag me on instagram @supergolden88 so I can see your creations! Follow on TikTok @supergoldenbakes and Pinterest for more quick recipes!

A glass baking dish containing partially eaten cherry almond cake with visible layers of cake, cream, and cherry topping, garnished with sliced almonds and whole cherries.
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Heaven On Earth Cake

By Lucy Parissi | Supergolden Bakes
Heaven on Earth Cake – make your vanilla sponge, creamy pudding, cherry pie filling and whipped topping—or grab boxed shortcuts if you're short on time. Its layers of cherry, custard, cream and cake will transport you into heavenly bliss at first bite!
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 9
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Video

Equipment

Ingredients

For the sponge cake

  • 2 cups (250g) flour , all-purpose, plain
  • 1 ¼ cup (250g) sugar , superfine sugar / caster or granulated
  • 1 level tbsp cornstarch (cornflour)
  • 2 tsp baking powder
  • ½ cup (115g) unsalted butter , softened
  • 2 large eggs , room temperature
  • ½ cup (120ml ) milk
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract or vanilla bean paste

For the cherry pie filling

  • ½ cup (125ml) water
  • ½ cup (100g) sugar
  • 2 tbsp lemon juice
  • 3 tbsp cornstarch (cornflour)
  • 5 cups (600g) tart cherries, frozen
  • 1 tsp vanilla extract
  • 2 drops almond extract , optional

For the vanilla pudding

  • 4 large egg yolks (3 ½ oz / 100ml)
  • 3 tbsp cornflour (cornflour)
  • ½ cup (100g) sugar
  • 2 ½ cups (625ml) cream , heavy / double
  • 1 cup (250ml) whole milk
  • 1 tsp vanilla extract or seeds from ½ vanilla pod

Whipped Cream Frosting

  • 1 ½ cups (370ml) cream , heavy / double, cold
  • 1 cup (120g) powdered sugar icing sugar
  • 1 tsp vanilla extract or vanilla bean paste

To assemble

  • 3 tbsp Orgeat or sugar syrup optional
  • 2 tbsp toasted almonds , sliced / flaked

Instructions 

Prepare the vanilla sponge cake

  • Preheat the oven to 320°F (160C) while you prepare the batter. Mist an 8-inch square pan with cake release and line the bottom with baking paper.
  • Sift the dry ingredients into a large mixing boil. Add the butter, eggs, milk, lemon juice and vanilla. Beat together using an electric hand mixer or stand mixer, using a spatula to scrape the bottom and sides of the bowl as needed. Mix until the batter is smooth, about a minute.
    2 cups (250g) flour, 1 ¼ cup (250g) sugar, 1 level tbsp cornstarch, 2 tsp baking powder, ½ cup (115g) unsalted butter, 2 large eggs, ½ cup (120ml ) milk, 1 tbsp lemon juice, 2 tsp vanilla extract
  • Spoon batter into prepared pan and level. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Carefully invert cake onto a wire rack and cool completely before using.

Make the cherry pie filling

  • Add water, sugar, lemon juice and cornstarch to a saucepan and lightly whisk to combine. Add the cherries and bring to a gentle simmer over low heat.
    ½ cup (125ml) water, ½ cup (100g) sugar, 2 tbsp lemon juice, 3 tbsp cornstarch, 5 cups (600g) tart cherries, frozen
  • Cook, stirring often, for about 5 minutes or until the cherries start to burst and liquid has thickened. Stir in the vanilla and almond extract and cool completely before using.
    1 tsp vanilla extract, 2 drops almond extract

Make the vanilla pudding

  • Add egg yolks, sugar and cornstarch to a mixing bowl and whisk until frothy using a hand mixer. Set aside.
    4 large egg yolks, ½ cup (100g) sugar, 3 tbsp cornflour
  • Heat the cream, whole milk and vanilla in a large pan until just below boiling point. Gradually pour into the bowl with egg yolk mixture, stirring constantly to prevent the eggs from curdling.
    2 ½ cups (625ml) cream, 1 cup (250ml) whole milk, 1 tsp vanilla extract
  • Strain the custard back into the pan and heat gently while stirring with a wooden spoon until the custard thickens.
  • Cover the surface with a piece of parchment paper to prevent a skin forming. Cool slightly before assembling the cake.

Assemble the Heaven on Earth cake

  • Whisk cold cream, powdered sugar and vanilla on medium speed using a hand or stand mixer until you have soft peaks.
    1 cup (120g) powdered sugar, 1 tsp vanilla extract, 1 ½ cups (370ml) cream
  • Use a serrated knife to cut the cake into 1-inch cubes. Add the cake cubes to cover the bottom of a glass dish or 9×13 cake pan. Drizzle with a little syrup to keep the cake moist (optional).
    3 tbsp Orgeat or sugar syrup
  • Top with the cherry pie filling, reserving some to spoon over the dessert as decoration.
  • Spoon the vanilla pudding over the cherries and spread to an even layer.
  • Swirl the whipped cream over the top and decorate with the remaining cherry pie filling. Sprinkle toasted almonds over the top of the cake and chill for at least 4 hours or overnight.
    2 tbsp toasted almonds
  • Spoon onto plates and serve!

Notes

 
No-Bake Heaven on Earth Cake
  1. Cut a 14oz (400g) store-bought angel food cake into 1-inch sized cubes. You can also bake an angel food cake using boxed cake mix.
  2. Prepare the instant vanilla pudding – use a 3.4oz (86g) instant vanilla pudding mix and combine with 1 ½ cups (370ml) whole milk and 1 cup (240g) sour cream. Set aside.
  3. Use a 21 oz (600g) cherry pie filling. Spoon ¾ of the filling over the cake and top with the pudding. Spread 8oz (225g) Cool Whip over the top and decorate with reserved pie filling and slivered almonds. Chill overnight before serving.
Recipe Notes
  • Make ahead: The cherry pie filling, custard and cake can be made up to a couple of days in advance. Store the cake at room temperature, covered tightly in plastic wrap. Keep the fruit and pudding in the fridge until needed.
  • Storing: Refrigerate the assembled cake in an airtight container, for up to 4 days. This dessert benefits from chilling, making it a great make-ahead dessert! Freezing is not recommended.
Variations
  • Use strawberry pie filling and sliced fresh berries for a Strawberry Heaven On Earth Cake. You can also use a variety of different fruit fillings such as apple pie filling, blueberry, peach and so on. Macerated fresh fruit can also be used instead of pie filling.
  • Try different pudding flavors such as pistachio, coconut or chocolate.
  • Use pound cake, chiffon cake or any fluffy sponge – even chocolate cake – instead of angel cake.
  • Layer into mason jars to make pretty individual servings. You can also layer the cake elements in a trifle bowl for a stunning presentation.

Nutrition

Calories: 926kcal | Carbohydrates: 105g | Protein: 11g | Fat: 53g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 274mg | Sodium: 147mg | Potassium: 481mg | Fiber: 2g | Sugar: 78g | Vitamin A: 2153IU | Vitamin C: 6mg | Calcium: 193mg | Iron: 2mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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