This amazing Blueberry Heaven on Earth Cake is so easy to make, featuring pieces of pre-made angel food cake, layered with sweet vanilla pudding, blueberry pie filling, and fluffy whipped topping. It’s an incredibly light, creamy, and sweet dessert that’s perfect for any occasion.
Heaven on Earth Cake Recipe
Lighter-than-air cake, this is a wonderful trifle style dessert that tastes like a mouth-watering slice of heaven. It’s one of those delicious icebox cake desserts that sounds almost too good to be true. Using simple ingredients, you can whip up this recipe in 15 minutes or less. As it chills in the fridge, the pudding and pie filling soaks into the soft layers of cake making it super moist and full of flavor.
This recipe is the perfect example and a sweet reminder that even the best desserts don’t require a whole lot of effort. And because the star of this amazing cake is premade blueberry pie filling, that means you can make it any time of year when those blueberry cravings hit.
Why We Love This Recipe
- Easy: It’s an easy no bake dessert that only takes about 15 minutes to make.
- Simple ingredients: Takes only a few simple ingredients you probably have on hand.
- Delicious: The fluffy texture of the cake with the creamy pudding and sweet pie filling makes a delicious dessert that always gets rave reviews.
- Versatile: Super versatile recipe that you can easily change up to make a different flavored creamy dessert every time.
- 9 x 13 baking dish
- Large bowl
- Sharp serrated knife
- Instant vanilla pudding mix
- Whole milk
- Sour cream (or plain Greek yogurt)
- Store-bought angel food cake, cut into 1-inch cubes
- Canned blueberry pie filling
- Whipped topping, like Cool Whip
- Almond slivers
How to Make Heaven on Earth Cake
Step One: Mix the Pudding
In a mixing bowl, whisk together the sour cream with the vanilla pudding and the cold milk until the consistency is smooth and begins to thicken. Set aside.
Step Two: Cube the Cake
Using a sharp knife with a serrated blade, cut the angel food cake into 1-inch bite-sized pieces. Then place half of the cake cubes in the bottom of the cake pan in an even layer.
Step Three: Layer Pie Filling
Spread about ⅔ of the pie filling on top of the cubes of cake and then layer the remaining half of the cubes of angel food cake over it.
Step Four: Add the Creamy Pudding and Cool Whip
Evenly pour pudding mixture over the cake layer and then top it with the whipped cream. Using an offset spatula, spread evenly over the top of the entire cake.
Step Five: Top with More Pie Filling
Drop by the spoonful of the remaining pie filling over the cake. Swirl the pie filling around with a wooden skewer or a sharp knife. Try to make sure each slice will get a good amount.
Step Six: Chill the Cake
Put the cake in the refrigerator uncovered to chill for 4-6 hours, or even overnight for a more flavorful and moist cake. Refrigerating it will also help the layers to set.
Right before serving, sprinkle with slivered almonds. Use a spatula or large serving spoon to just scoop it onto dessert plates.
Blueberry Angel Food Cake Dessert Variations
- Pudding: Change up the pudding to give the dessert different flavors. For a lemon blueberry heaven dessert, instead of the creamy vanilla pudding, you could use instant lemon pudding mix.
- Toppings: This dessert is perfect without additional toppings. But if you want to add a special touch, you can add some fresh berries on top of the cake with some freshly grated lemon zest. You can use a medley of your favorite fresh fruit toppings depending on what’s in season.
- Cake: We used a plain angel food cake. The fluffy cake works well with the other ingredients. You can use cake with a heavier texture like pound cake or any type of vanilla sponge cake that you prefer. You can even make a box mix cake, like a vanilla or white chocolate cake mix, then cube it up to make this dessert.
- Fruit filling: You can turn this dessert into so many different versions just by swapping out the find of pie filling you use. You can use raspberry, strawberry or apple pie filling. For one of my favorites, you can use a tart cherry pie filling.
How Do I Double This Recipe?
If you’re feeding a crowd, this easy refrigerator cake can easily be doubled and made in a 1 0x 15 inch baking dish. Following the same steps, you’ll adjust the ingredients to the following.
- 5.1-ounce packet instant vanilla pudding
- 2 cups whole milk
- 1 ½ cups sour cream OR plain Greek yogurt
- 2 14-ounce store bought angel food cake, cut into 1-inch cubes
- 32 ounce can blueberry pie filling
- 12 ounce container Cool Whip
- 3 tablespoons almond slivers
How Do I Store Heaven on Earth Cake?
Store leftover cake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 2 days. After that the cake it will start to become soggy to enjoy. I do not recommend freezing as it does not thaw well.
Can I Use Homemade Angel Food Cake
If you have a favorite homemade angel food cake recipe, feel free to use it. If using homemade cake, just make sure that you allow it to fully cool before cutting into cubes and layering the cake.
Tips for Making the Best
- To cut the spongy cake pieces without mashing them use a use a sharp serrated knife with a very light sawing motion.
- Allow the cake at least 6 hours to set up. It takes time for the juices to soak into the cake.
- If you want an extra thick cake layer with less pudding, just add an extra half of a store-bought premade angel food cake.
- Just like extra cake, you can also add extra pie filling if you want to spread more of that blueberry flavor in the center of the cake. Because it’s fairly sweet I would recommend sticking with the single can to a can and a half.
- To give it a pretty presentation, instead of layering it in a baking pan, you can also use a trifle bowl. Or you can even make them in small glasses or mason jars to make amazing little dessert portions.
More Easy No Bake Desserts
- Peanut Butter Bars
- Cherry Cheesecake
- Peanut Butter Pie
- Banana Split Cake
- Reese’s Peanut Butter Dessert
Blueberry Heaven On Earth Cake
- 9 x 13 baking dish (if doubling the recipe, use a 10×15 baking pan)
- Mixing bowl
- 3.4 ounces instant vanilla pudding 1 packet
- 1 ½ cups whole milk
- 1 cup sour cream or greek yogurt
- 14 ounces angel food cake cut into 1 inch cubes
- 21 ounces blueberry pie filling 1 can
- 8 ounces whipped topping like Cool Whip
- 3 Tablespoons slivered almonds
- In a medium mixing bowl, whisk together the vanilla pudding, milk, and sour cream until smooth and fully incorporated and it begins to thicken. Set aside.
- Cut the angel food cake into 1 inch cubes and then evenly layer half of it into the bottom of the baking pan.
- Spread about ⅔ of the pie filling on top of the cake and then layer the remaining angel food cake over it.
- Evenly spread all of the vanilla pudding mixture over the cake layer and then top it with the Cool Whip. Make sure to spread them over the top of the entire cake.
- Drop spoonfuls of the remaining pie filling over the cake. You can use a butter knife or a skewer to swirl the pie filling around. Try to make sure each slice will get a good amount.
- Place in the refrigerator uncovered to chill for 4-6 hours, or even overnight for a more flavorful and moist cake. Refrigerating it will also help the layers to set.
- Right before serving, sprinkle with slivered almonds.
What’s For Dinner?
Find a recipe for dinner tonight! Get our Top 10 Most Popular recipes ebook sent right to your email.