I love a good summertime dessert. My grandmother makes the lightest mandarin orange cake that I crave all year (especially now as we head into potluck season), and the warm weather means there’s always an excuse for a creamy milkshake. One recipe that I recently learned about that would fit the bill perfectly for a summertime dessert is “Heaven on Earth” cake. 

With a name like that, how could it be bad? It’s a no-bake dessert that’s filled with rich vanilla pudding, creamy whipped topping, fluffy angel food cake, and tart cherry pie filling. To see if it lived up to the name, I tried our recipe for myself. Spoiler: It’ll be in my rotation all BBQ-season long. 

Get the recipe: Heaven on Earth Cake

This cake is so refreshing. I know that might be a weird word choice for a cake, but that’s really the best way I can describe it. Because it’s served cold after sitting in the fridge for a few hours (or even overnight), the chilled temp is much appreciated on a warm day — especially if you’ve been standing in front of the grill.

After a big plate of hamburgers, hot dogs, baked beans, and corn, you don’t want anything too heavy. And although it’s creamy, this no-bake dessert tastes light.

I let my cake sit in the fridge for about six hours before cutting into it, and was surprised at the texture of the angel food cake after all that time. It didn’t get soggy from the cherry pie filling or vanilla pudding — it remained fluffy and spongy. I loved it!

Even though I’m not the biggest cherry pie fan, I still really liked the tart and sweet cherry flavor from the pie filling. I used the Bonne Maman brand, and everyone who tried the cake loved the texture the whole cherries brought to the mix. I know cherry pie is a beloved dessert, but in my opinion Heaven on Earth cake is way more fun (and miles easier!). 

• Make the pudding. In a bowl, whisk together your instant vanilla pudding packet with milk. Leave it to set completely, which will take about 15 minutes. 
• Cube your angel food cake. Slice your store-bought angel food cake into bite-size cubes and set aside. 
• Assemble. To an 8×8-inch square baking dish, spread half of your cubed angel food cake into an even layer. Gently press the cake down and spoon half of the cherry pie filling on top. Then add the remaining half of the cake to the cherry mixture. Spread the vanilla pudding mixture on top, followed by the thawed whipping topping. Dollop the other half of the cherry pie mixture on top and use a knife to swirl the pie filling for a marbled effect.
• Leave in the refrigerator to set. This cake then needs to sit for at least 4 hours before serving, but you can also leave it overnight and make it the night before. Sprinkle with sliced almonds before serving, if using, and then slice. Wipe the knife between slices when serving for the cleanest cuts. 

• Swap the pie filling. If I were to make this again, I might play around with other pre-made pie fillings. Peach, blackberry, and apple are really calling my name. 

Get the recipe: Heaven on Earth Cake