Heaven on Earth Cake
Heaven on Earth cake describes this delicious trifle-esque dessert perfectly. Moist angel food cake topped with tart cherry pie filling, creamy pudding, and lightly whipped cream make this cake out of this world!
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INGREDIENTS
1 angel food cake a pre-made cake or bake a boxed angel food cake mix and let it cool
1 can cherry pie filling 540 milliliters, 18 ounces
1 package 4-serving instant vanilla pudding mix 102 grams, 3.6 ounces
1 1/2 cups milk 2%
1 cup sour cream
8 ounces Cool Whip
sliced almonds optional garnish
INSTRUCTIONS
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.
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Lemon Blueberry Angel Cake #SHORTS
Full Recipe
Lemon Blueberry Angel Cake is the perfect combination of fresh lemony pudding and blueberry pie filling! All layered together with light angel food cake and whipped cream.
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Angel Food Lush Cake ???? Shot in Real Time! Great beginners recipe!
This is a tasty quick cake to make up. It is made in barely 10 minutes and after allowing it to set by refrigerating for one hour (if you can wait that long) it is ready to enjoy!
You will need:
1 Angel Food Cake, store bought, from a cake mix, from scratch (I used a store bought 10 oz Angel Food Cake this time. Here is my recipe to make Angel Food from scratch:
1 20 oz can of CRUSHED Pineapple
1 3.4 oz box of instant vanilla pudding
2 cups of whipped topping
Strawberries or berries of your choice for garnish (optional)
Slice the cake into thirds and set aside. Drain the pineapple, carefully reserving all of the juice from the can. Set the crushed pineapple aside. Place the juice in a bowl or mixer. Add the instant vanilla pudding to the juice. blend until all pudding is incorporated into the juice. Add the crushed pineapple to the mix. Blend well. Add in the whipped topping. Again, mixing until evenly blended.Place the bottom layer of the Angel Food cake onto a plate. Start spreading the pineapple mixture evenly as shown. Repeat with the middle layer and then the top of the cake, remembering to reserve enough of the mixture for the next layer and the top of the cake. Spread around evenly, remember this is NOT icing, is is very soft. It will not behave as an icing would. Refrigerate for one hour. Keep refrigerated. Enjoy!
Strawberry Jello Angel Food Cake
Strawberry Jello Angel Food Cake
Easter Dinner Video:
Strawberry Jello Angel Food Cake
Ingredients
• 3 oz package of strawberry Jell-O
• 1 cup water, boiling
• 1 lb fresh strawberries, frozen
• 2 (8 oz) package of Cool Whip, thawed
• 13 oz angel food cake
Instructions
1. Wash and cut fresh strawberries into bite-size pieces. Freeze until ready to use.
2. Break angel food cake into 1 – 2 inch pieces.
3. Dissolve Jell-O in boiling water. Add frozen strawberries and stir.
4. Place strawberry mixture into a large bowl and fold in the Cool Whip (8oz).
5. Add angel food cake pieces and combine.
6. Pour into 11×7 or 9×13 pan.
7. Top with more cool whip (8oz)
8. Chill in the refrigerator for at least 4 hours or until fully set.
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Angel Food Cake Mix Test
I'm testing the Betty Crocker Angel Food Cake Mix and following the instructions on the box.
I keep the cake in the fridge overnight before cutting it to firm it up a little bit and that makes it easier to slice. The texture and taste are better the next day too.
The small box of cake mix makes a large size cake and you will need a standard Angle Food cake pan (tube pan/loaf pan) with legs for upside-down cooling.
I made the cake in 2 regular 8x 4: loaf pans and I had some batter left over to make 5 cupcakes. The 2 loaf pans need to be at least 9 x 5 for the amount of the cake batter.
Ingredients:
1 box Betty Crocker Angel Food Cake Mix
1-1/4 cup water (room temperature)
1/2-3/4 cup fresh (dry) raspberries, break up slightly
1 tbsp cornstarch for coating the raspberry
Method:
1. Follow the instructions on the box by Mixing the cake mix and water for 30 seconds at first.
2. Increase speed to medium and mix for 2 minutes. The cake batter will rise up almost to the top of the mixer bowl.
3. Pour the cake batter into a non-grease tube/loaf for Angel Food Cake.
4. Bake at 350 deg. F for 30-45 minutes depending on the type of pans you are using.
Note: I use two 8x 4 and bake for 30 minutes.
5. Do not open the oven door during baking. The cake will be golden brown on top, dried, and cracked.
6. Cool the cake upside down if using an Angel Food Cake pan. Cool sideways if using loaf pans on a wire rack. Let cool completely.
7. Run a knife or a metal spatula around the edges of the cake and use your fingers to manipulate it to get the cake out of the pan.
8. Wrap the cake with plastic wrap and keep it in the fridge overnight before cutting.
9. Serve with fresh berries and whipped cream.
For Raspberry Angel Food Cake:
1. Follow the above method to No. 1-2.
2. Fold in slightly break up fresh strawberries (dry) coated with cornstarch until evenly distributed. Do not overmix because you may deflate the cake batter too much.
3. Pour in the ungreased Angel Food Cake pan as directed above or on the box of the cake mix.
4. Follow steps 3-9 above.