Blueberry Heaven On Earth Cake

blueberry layer cake on white plate with a bite out

5 from 18 votes

This cake is the blueberry version of the popular cherry heaven on earth cake. It’s a blueberrytrifle in cake form. The angel food cake combined with the vanilla pudding, blueberry pie filling,and Cool Whip makes for an incredibly light, creamy, and sweet cake.

Prep Time15

Chill Time6

Total Time6 15

Course: Dessert

Cuisine: American

Keyword: Blueberry Heaven on Earth Cake

Servings: servings

Calories: 318kcal

Equipment

9 x 13 baking dish (if doubling the recipe, use a 10x15 baking pan)
Mixing bowl
Whisk

Ingredients

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

Instructions

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.

Nutrition