Heaven on Earth Cake
Bakery-style Heaven on Earth Cake with angel food cake, strawberries, and creamy vanilla pudding.
Ingredients
Ingredients
- 1 16- ounce box angel food cake mix prepared according to package directions
- 1 21- ounce can strawberry pie filling
- 8- ounce block cream cheese softened
- 1 4- ounce box vanilla instant pudding mix
- 5 cups whole milk cold
- 1 8- ounce container whipped topping such as Cool Whip, thawed
- 1 tablespoon fresh lemon juice optional
- 1/3 cup sliced almonds optional
Instructions
- Prepare the angel food cake according to the package directions, then let it cool completely.
- Cut the cooled angel food cake into 1-inch cubes and set aside.
- Lightly pack half of the cake cubes into an ungreased 9 by 9 inch baking dish.
- Spoon about two thirds of the strawberry pie filling evenly over the cake layer, nudging it into the gaps.
- Add the remaining cake cubes on top to form a second even layer.
- In a medium bowl, beat the softened cream cheese until completely smooth.
- Add the vanilla instant pudding mix, whole milk, and lemon juice if using, then whisk or beat for 2 to 3 minutes until thickened and silky.
- Pour the cream cheese pudding mixture evenly over the cake layers, covering all of the cubes.
- Cover the dish tightly with plastic wrap and refrigerate for at least 3 to 4 hours, or until set.
- Remove the plastic wrap and spread the whipped topping in an even layer over the chilled cake.
- Spoon the remaining strawberry pie filling over the whipped topping and gently swirl if desired.
- Sprinkle sliced almonds over the top just before serving, then slice into squares and serve chilled.
Notes
- Ensure the angel food cake is fully cooled before cubing so it cuts cleanly and holds its shape.
- For the smoothest pudding layer, soften the cream cheese well and beat it until no lumps remain before adding milk.
- You can assemble the cake up to 24 hours in advance and keep it covered in the refrigerator until serving.
- For easier slicing, wipe your knife clean between cuts to keep the layers neat.
- For the smoothest pudding layer, soften the cream cheese well and beat it until no lumps remain before adding milk.
- You can assemble the cake up to 24 hours in advance and keep it covered in the refrigerator until serving.
- For easier slicing, wipe your knife clean between cuts to keep the layers neat.