Heaven on Earth Cake – Grandma Baking Recipes

Cube the cake: Break or cut angel food cake into bite-sized pieces. Set aside.
Make the pudding: In a large bowl, whisk pudding mix and cold milk for 2 minutes, until thickened.
Add yogurt: Gently fold in Greek yogurt until smooth and fully combined.
Layer first half: Spread half the cake cubes in a 9×13-inch dish. Top with ⅔ of the cherry pie filling, spreading evenly.
Add remaining cake: Layer the rest of the cubed cake over the cherries.
Pour pudding: Spoon the pudding mixture over the top layer of cake, spreading gently to cover.
Top with whipped topping: Spread thawed whipped topping evenly over pudding.
Finish with cherries and almonds: Drizzle remaining cherry pie filling over the top. Sprinkle with toasted almond slivers if desired.
Chill: Refrigerate for at least 3 hours, or overnight for best texture.
Serve: Cut into squares and enjoy chilled.

Use cold milk for the pudding — it sets faster and smoother.
Don’t stir the pudding after adding yogurt — folding preserves fluffiness.
Let the whipped topping thaw completelybut don’t leave it out too long, or it will deflate.
Chilling overnight yields cleaner slices and deeper flavor melding.

Keep covered in the refrigerator for up to 4 days.
Do not freeze — the texture of the cake and whipped topping will break down.
If surface dries slightly, lightly press plastic wrap directly onto the top before chilling.


Angel food cake	Pound cake or sponge cake	Denser, but works in a pinch
Vanilla pudding	Cheesecake-flavored pudding	Adds richness
Whole milk	2% milk	Slight texture change, still works
Greek yogurt	Sour cream or dairy-free yogurt	Sour cream adds tang; plant-based may thin pudding
Cherry pie filling	Strawberry, blueberry, or peach filling	Seasonal twist
Whipped topping	Homemade whipped cream	Stiffer hold, less sweet
Almond slivers	Chopped pecans or coconut flakes	Toasted adds crunch