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How To Make Heaven On Earth Cake. One - Place half of your cake on the bottom of a cake pan. Two - Layer 2/3 of the pie filling evenly over the cake. Three - Put the rest of the cake pieces over the pie filling. Four - Mix the pudding, milk and sour cream together until it is thick and smooth. Five - Pour the pudding mixture evenly.

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Instructions. Layer half of the cake pieces evenly on the bottom of a 9×13 baking dish. Pour 2/3 of the cherry pie filling evenly over the cake. Layer the remaining cake pieces over the cherry filling. In a medium mixing bowl, stir together pudding mix (1 box), milk (1 1/2 cups), and sour cream (1 cup), then smooth.

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Step 2. Spread half of the cake pieces in the bottom of a 9×13 baking dish. Step 3. In a bowl, whisk together the milk, sour cream, and pudding. Rest until the pudding has been set. Adding the sour cream. Adding the milk. Step 4. Spread ½ of the cherry pie filling over the cake in the baking dish.

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Instructions. Cut the angel food cake into bite size pieces (approximately 1 inch cubes). Layer half of the cake pieces in the bottom of a 9X13 baking pan. Top with 2/3 of the can of the cherry pie filling. Then top with the remaining cake pieces. Whisk together the milk and the pudding.

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Spread all of the vanilla pudding mixture on top of the cake layer followed by whipped topping. Smooth out the top with a spatula. Drop spoonfuls of the remaining blueberry pie filling on top of the whipped topping, and swirl it with a butter knife. Chill the dessert in the fridge for at least 4 hours, or overnight.

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Cover with the remaining cake pieces and gently press down to create an even layer. Spread the pudding mix evenly over the cake pieces. Top with the cool whip and spread evenly to the edges. Dollop the remaining pie filling over the cool whip. Loosely cover with plastic wrap and refrigerate for at least 4 hours.

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Start by cubing an angel food cake - or two, if you're using the loaf variety - and spread half of the cubes into your 9×13. Then it's a matter of dolloping cherry pie filling on top of the cubes, followed by spreading a smooth layer of Greek yogurt vanilla pudding on top and the remaining cubed cake. A hearty layer of frozen whipped.

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Slice the angel food cake into bite-sized chunks. In a large bowl, stir the pudding mix and cold milk until combined. Gently mix in the Greek yogurt until well-blended. Layer half of the cake slices into a 9×13-inch baking dish or a trifle pan. Top with 2/3 of the cherry pie filling.

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STEP FOUR: Layer the last half of the cake cubes over the cherry pie filling. STEP FIVE: 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. STEP SIX: Spread the Cool Whip evenly over top of the pudding layer.

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Cut the angel food cake into 1-inch cubes with a long serrated knife, using a sawing motion to avoid crushing the cake cubes. 3. Evenly layer half of the moist angel food cake into the bottom of the baking pan. 4. Spread about ⅔ of the strawberry pie filling on top. 5. Then layer the remaining angel food cake over it.

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Cut angel food cake into cubes. Set aside. In a bowl, whisk together pudding mix, milk, sour cream, and almond extract. Set aside. In a 13×9 baking dish, lay half of the cake cubes in the bottom of the pan. Spoon 3/4 of the cherry pie filling over the cake.

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In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside. In a 9x13 baking dish, arrange 1/2 of cake cubes in a layer. Spoon 2/3 of cherry pie filling over cake. Place the remaining 1/2 of the cake on top of the pie filling. Spoon pudding over cake and spread evenly.

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SECOND STEP: In a mixing bowl, combine the sour cream, pudding mix and the milk and beat until smooth and starting to thicken. Set to the side. In a 9 x 13 baking pan, using half of the cake cubes, place a layer of cubes in the bottom of the pan.

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Add Cake Pieces and Cherry Pie Filling to the Pan: Add half of the cubes of angel food cake to the bottom of a 9×13-inch dish. Top with ⅔ of the cherry filling, and then layer the remaining angel food pieces over the cherries. Cover with Pudding: Spread the thickened vanilla pudding mixture over the cake.

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Heaven on Earth Cake Ingredients. You'll need: 1 angel food cake (a pre-made cake or bake a boxed angel food cake mix and let it cool) 1 can (540 milliliters, 18 ounces) cherry pie filling. Cheesecake or white chocolate pudding are especially delicious! SOUR CREAM: You can easily swap out sour cream with plain greek yogurt, or try using a.

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In a large bowl, whisk the pudding mix, milk, and sour cream together for 2 minutes until smooth. Let it sit for about 5 minutes. 3. Assemble the cake. Layer half of the cake cubes in a 9 x 13 cake pan. Spread the cherry filling evenly over the cake cubes. Layer the remaining angel food cake cubes over the pie filling.