Heaven on Earth Cake
Creamy, decadent, and full of yummy cherries and cream, this heaven on earth cake is worthy of its name. Whip up this heavenly dessert next time you are craving a sweet treat. Author: Stephanie Keeping; Layne Kangas; Rhadonda Sedgwick; Sian Cox; Lexus Monroe; Andra Willits Total Time: 8H 15M
Prep time:
Serving size: 10
Calories per serving: 68
Ingredients:
Serving size: 10
Calories per serving: 68
1 box angel food cake and let it cool (or pre-made cake)
1 can cherry pie filling, 18 ounces
1 package 4-serving instant vanilla pudding, 3.6 ounces
1 1/2 cups milk 2%
1 cup sour cream
8 ounces cool whip
sliced almonds optional garnish
Directions:
Cut the cooled angel food cake into cubes about 1 inch in size. Pro Tip: If you are baking the cake yourself for this recipe, make sure to let it cool fully before cutting it so that it doesn’t make the other ingredients too warm. Pro Tip: The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
Layer half of the cake pieces evenly in the bottom of a 9×9 cake pan (metal or glass).
Spread 2/3 of the cherry pie filling evenly over the cake.
Layer the last half of the cake cubes over the cherry pie filling.
In a medium bowl stir together the pudding mix, milk, and sour cream until smooth, about 2 minutes. Spread evenly over the top of the cake.
Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the cherry pie filling over the top.
Place in the fridge and let chill 4 to 5 hours before serving. Pro Tip: This cake needs at least 4 to 5 hours in the fridge so it can soak up all of the flavors. Overnight is even better.
Sprinkle slivered almonds on top of the cake before you serve it, optional.
Source: spaceshipsandlaserbeams.com
Layer half of the cake pieces evenly in the bottom of a 9×9 cake pan (metal or glass).
Spread 2/3 of the cherry pie filling evenly over the cake.
Layer the last half of the cake cubes over the cherry pie filling.
In a medium bowl stir together the pudding mix, milk, and sour cream until smooth, about 2 minutes. Spread evenly over the top of the cake.
Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the cherry pie filling over the top.
Place in the fridge and let chill 4 to 5 hours before serving. Pro Tip: This cake needs at least 4 to 5 hours in the fridge so it can soak up all of the flavors. Overnight is even better.
Sprinkle slivered almonds on top of the cake before you serve it, optional.
Source: spaceshipsandlaserbeams.com