Name: Heaven on Earth Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 box (453g / 16 oz) angel food cake mix; 1 can (595g / 21 oz) strawberry pie filling; 225g (8 oz) cream cheese, softened; 1 box (96g / 3.4 oz) Jell-O vanilla instant pudding mix; 360ml (1.5 cups) whole milk; 1 tbsp fresh lemon juice (optional); 1 container (226g / 8 oz) Cool Whip whipped topping; 30g (1/4 cup) sliced almonds (optional)

It was a Sunday afternoon in late spring, the kind of day where the Texas heat was just starting to creep in and everyone in our house was a little restless. Lily had been asking me all week for something special and dessert-y, and I had promised I would make something that felt like a celebration. I opened my pantry, spotted a box of angel food cake mix, and remembered a recipe I had been wanting to try for the longest time. I made this Heaven on Earth Cake that afternoon, and when Jake took his first bite he literally put his fork down just to say “Lora, this one is something else.”

Heaven on Earth Cake is a dreamy, no-fuss refrigerator dessert that layers fluffy angel food cake cubes, sweet strawberry pie filling, and a silky cream cheese pudding mixture, all topped with a cloud of Cool Whip and a final drizzle of strawberries. The total hands-on time is under 30 minutes, the whole thing chills in the fridge and practically makes itself, and the flavor is so rich and creamy that nobody will believe how simple it was to put together. If you need a dessert that impresses without stressing you out, this is your new go-to.

Why You'll Love This Recipe

No-Bake Assembly: Once the angel food cake is baked, there is zero oven time for the rest of the dessert, which makes it perfect for those warm days when you want to keep the kitchen cool.
Make-Ahead Magic: This dessert actually tastes better after chilling overnight, making it the most stress-free option for dinner parties, holidays, or any time you need a dessert ready in advance.
Light and Creamy: The fluffy angel food cake base means this dessert feels much lighter than a traditional layer cake, but the cream cheese pudding layer delivers all the richness you crave.
Kid-Approved Every Time: My 3-year-old Noah and Lily both scraped their bowls clean, and if that is not the highest possible compliment a dessert can receive, I do not know what is.
Endlessly Customizable: Swap the strawberry filling for cherry, blueberry, or peach to completely transform the flavor profile and match any season or occasion.

Ingredients You'll Need

Everything you need for this Heaven on Earth Cake is simple, widely available, and most of it is probably sitting in your pantry or refrigerator right now.

1 box (453g / 16 oz) angel food cake mix — the fluffy, airy base that soaks up all the creamy layers and holds the entire dessert together.
1 can (595g / 21 oz) strawberry pie filling — this is the sweet, jammy fruit layer that gives every bite that beautiful pop of color and fruity brightness.
225g (8 oz) cream cheese, softened — make sure it is fully at room temperature so it blends into the pudding mixture without any lumps.
1 box (96g / 3.4 oz) Jell-O vanilla instant pudding mix — this thickens the cream cheese mixture into a silky, velvety layer that sets beautifully in the fridge.
360ml (1.5 cups) whole milk — whole milk gives the pudding layer its richest, creamiest texture, so please do not use skim here.
1 container (226g / 8 oz) Cool Whip whipped topping — the light, airy cloud of cream that blankets the top and makes this dessert look absolutely gorgeous.
1 tbsp fresh lemon juice (optional) — a small squeeze brightens all the flavors and balances the richness of the cream cheese layer.
30g (1/4 cup) sliced almonds (optional) — a scattering of these on top adds a lovely nutty crunch and makes the final presentation feel a bit more special.

A quick note on the cream cheese: I cannot stress this enough. Softened cream cheese is non-negotiable for this recipe. I usually take mine out of the fridge at least an hour before I start. If you try to blend cold cream cheese into the pudding mixture, you will end up with tiny white lumps that no amount of stirring will fix, and the texture of the creamy layer will be completely off.

On the strawberry pie filling, you can absolutely use fresh sliced strawberries if you have them on hand. Just be aware that canned pie filling has a thicker, syrupier consistency that clings to the cake cubes beautifully, while fresh strawberries will be slightly more watery. Both work, but canned gives you the most consistent result every single time.

Note: Do not skip the chilling time for this dessert. A minimum of 3 hours in the refrigerator is required for the pudding layer to fully set and for the cake to soak up all the layers. If you try to serve it too early, the layers will be too loose and the dessert will not hold its shape when you scoop it.

How to Make Heaven on Earth Cake

This dessert comes together in just a few simple steps, and the most important thing you can do is be patient with the chilling time at the end.

Step 1: Bake the angel food cake.

Prepare the angel food cake mix according to the directions on the package, which typically means combining the dry mix with water and beating it until glossy and stiff peaks form. Pour the batter into an ungreased tube pan and bake according to the package instructions, usually around 175°C (350°F) for 35 to 40 minutes, until the top is golden and springs back when lightly touched. Once baked, invert the pan immediately and let the cake cool completely upside down. This prevents it from deflating.

Lora’s Tip: Angel food cake must cool inverted or gravity will crush all those beautiful air bubbles. I hang mine over a bottle neck if my pan does not have legs. It needs at least one full hour before you cut it.

Step 2: Cut the cake into cubes.

Once the cake is fully cool, use a serrated bread knife to gently saw it into roughly 2.5cm (1-inch) cubes. Work slowly and use a light sawing motion rather than pressing down, because the airy cake will just compress and tear if you try to push through it. You do not need perfect cubes here, just roughly even pieces so they layer nicely in the dish.

Step 3: Build the first layer.

Take an ungreased 23x23cm (9×9 inch) baking dish and place half of your cake cubes across the bottom, nestling them together snugly. Spoon about two-thirds of the strawberry pie filling evenly over the top of the first cake layer, using the back of a spoon to gently spread it all the way to the edges. The cake will start soaking up that gorgeous ruby-red syrup immediately, and it smells absolutely incredible.

Step 4: Add the second cake layer.

Scatter the remaining cake cubes in an even layer right on top of the strawberry filling. Press them down very gently so they make contact with the fruit filling below. This creates that beautiful layered effect that looks so impressive when you scoop it up.

Step 5: Make the cream cheese pudding layer.

In a medium mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until it is completely smooth and creamy, about 90 seconds. Add the vanilla instant pudding mix, the whole milk, and the optional fresh lemon juice. Continue mixing on medium speed for two full minutes until the mixture is smooth, thickened, and slightly glossy. It should be the consistency of a thick sauce at this stage.

Lora’s Tip: Pour the cream cheese pudding mixture while it is still slightly loose. It will thicken considerably as it chills, so do not worry if it looks runny at first. It needs that fluidity to cascade down between all the cake cubes and fill every little gap.

Step 6: Pour, top, and chill.

Pour the cream cheese pudding mixture slowly and evenly over the top of the cake layers, letting it seep down into all the gaps. Cover the baking dish tightly with plastic wrap and transfer it to the refrigerator. Let it chill for a minimum of 3 hours, but overnight is genuinely even better. When you are ready to serve, spread the Cool Whip whipped topping in a thick, fluffy layer across the entire surface, then dollop the remaining strawberry pie filling on top and finish with a scatter of sliced almonds if you are using them.

Lora's Kitchen Tips

Use the tube pan legs. If your angel food cake pan has feet, let it cool inverted standing on those feet. If not, invert it over a wine bottle or a tall jar to keep the surface elevated while it cools.
Chill your Cool Whip. Keep the Cool Whip container in the freezer until about 20 minutes before you are ready to spread it. It stays thicker and spreads much more beautifully when it is very cold.
Make it the night before. Assembling this dessert the evening before you need to serve it is hands-down the best approach. The overnight chill firms everything up perfectly and the flavors meld together beautifully.
Use a 9x13 for a crowd. If you are feeding more than 8 people, spread the same amount of ingredients across a larger 23x33cm (9x13 inch) dish. The layers will be shallower but the dessert will serve up to 16 people comfortably.
Check your pudding consistency. The pudding mixture should pour like thick cream. If it has already set too firmly in the bowl before you pour, you mixed it too far in advance. Make it right before assembling for the best result.

Variations and Substitutions

One of the things I love most about Heaven on Earth Cake is how easy it is to swap out the fruit layer and make this dessert feel completely brand new every single time you make it.

The Cherry Version: Swap the strawberry pie filling for cherry pie filling to get a richer, more tart flavor that feels extra festive around the holidays. A drizzle of dark chocolate over the Cool Whip layer takes the cherry version completely over the top.

The Blueberry Lemon Twist: Use blueberry pie filling and add an extra tablespoon of fresh lemon juice to the cream cheese mixture. The combination of tangy cream and jammy blueberry is absolutely stunning and feels very summery.

The Gluten-Free Adaptation: Swap the standard angel food cake mix for a certified gluten-free angel food mix. Double-check that your pudding mix and pie filling are also certified gluten-free, and this dessert is completely accessible to everyone at the table.

The Dairy-Free Option: Use a plant-based cream cheese, swap the whole milk for full-fat coconut milk, and use a non-dairy whipped topping in place of Cool Whip. The coconut milk actually adds a gorgeous subtle tropical note that works beautifully with the fruit filling.

The Kid-Friendly Chocolate Version: Swap the vanilla pudding mix for chocolate instant pudding and use the strawberry filling on top only. The combination of chocolate pudding and strawberry topping is essentially a chocolate-covered strawberry in dessert form, and Lily went absolutely wild for it.

What to Serve with Heaven on Earth Cake

Because Heaven on Earth Cake is already rich and creamy, I like to keep everything around it light and simple so the dessert can truly shine on its own.

A pot of strong hot coffee or a tall glass of cold black tea is my absolute favorite pairing. The slight bitterness cuts right through the sweetness of the cream cheese layer and the pie filling, and it makes every single bite feel even more indulgent. [INTERNAL LINK PLACEHOLDER: link to a cozy hot drink or homemade iced tea recipe]

If you are serving this at a spring or summer gathering, a big jug of freshly squeezed lemonade or a sparkling water with a slice of citrus alongside each bowl is a beautiful and refreshing contrast. [INTERNAL LINK PLACEHOLDER: link to another crowd-pleasing dessert like Hawaiian Carrot Pineapple Cake] This cake also pairs wonderfully as a lighter dessert option following a heavier main course like a slow-cooked roast or a big pasta bake.

Storage, Freezing, and Reheating

Storage: Cover the baking dish tightly with plastic wrap and keep it in the refrigerator for up to 3 days. The cake absorbs the layers more deeply each day and actually tastes better on day two.
Freezing: This dessert does not freeze well as a whole because the Cool Whip layer and the cream cheese pudding will weep and separate once thawed. It is best enjoyed fresh from the fridge.
Component prep: You can bake the angel food cake up to two days ahead and store it tightly wrapped at room temperature. Mix the cream cheese pudding layer up to 24 hours in advance and keep it covered in the fridge.
Add topping at serving: If you are making this ahead for a party, wait to spread the Cool Whip and add the final strawberry topping until right before you set it on the table so it looks its absolute freshest.
Portion and serve cold: This dessert is best served at refrigerator temperature. Remove it from the fridge no earlier than 10 minutes before serving to keep the layers firm and the Cool Whip perfectly fluffy.

Frequently Asked Questions

Here are the questions I get asked most about this Heaven on Earth Cake:

Can I make Heaven on Earth Cake ahead of time?

Yes, and I actually encourage it. Assembling the cake the night before you plan to serve it gives the layers time to meld together and the pudding time to fully set. Just hold off on adding the Cool Whip and final strawberry topping until about 30 minutes before serving.

Can I use fresh strawberries instead of pie filling?

You absolutely can use fresh sliced strawberries, and they taste wonderful. Just keep in mind they are much less syrupy than canned pie filling, so the dessert will be slightly less sweet and the layers will look a bit less glossy. Toss fresh berries with a tablespoon of sugar and let them macerate for 20 minutes first to pull out some of their natural juices.

My cream cheese mixture has lumps. What did I do wrong?

This almost always happens because the cream cheese was still cold when you started mixing. Pull it from the fridge at least an hour before you plan to make the dessert so it fully reaches room temperature. If you are in a hurry, you can unwrap it, place it on a microwave-safe plate, and microwave it in two 10-second bursts just to take the chill off.

Can I make this dairy-free or gluten-free?

Yes to both. For dairy-free, swap the cream cheese for a plant-based version, replace the whole milk with full-fat coconut milk, and use a non-dairy whipped topping. For gluten-free, simply use a certified gluten-free angel food cake mix and verify that your pudding mix is also gluten-free.

How many servings does this recipe make and can I double it?

This recipe fills a 23x23cm (9×9 inch) dish and comfortably serves 8 people. To feed a larger crowd, you can use a 23x33cm (9×13 inch) dish instead and increase all ingredients by half. The layers will be slightly thinner but every bit as delicious.

This Heaven on Earth Cake is honestly one of those recipes that earns its name with every single spoonful. The way the fluffy cake soaks up the strawberry filling, the silky cream cheese pudding layer sets around it, and the Cool Whip ties it all together into one cool, creamy, dreamy bite is something I will never get tired of. I hope you make it for your family very soon and come back to let me know what flavor of pie filling you tried first.

With love and a little too much Cool Whip,
Lora x