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Side view of a Heaven on Earth Cake showing the thick creamy white pudding filling loaded with berries between golden brown cake layers.

The Ultimate Heaven on Earth Cake Recipe: A Heavenly Berry and Peach Delight

An exquisite layered Heaven on Earth Cake featuring golden-brown angel food cake, creamy vanilla pudding with fresh berries, a dark amber fruit glaze, and elegant whipped cream rosettes. Perfect for summer gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Heaven on Earth Cake Components
  • 1 box (450g) Angel Food Cake Mix Baked until golden brown
  • 2 packages (100g each) Instant Vanilla Pudding Mix
  • 2 cups (480ml) Whole Milk Cold
  • 1 cup (245g) Sour Cream For stability and tang
  • 1 cup (150g) Fresh Blueberries Whole
  • 1 cup (150g) Chopped Red Berries Strawberries and Raspberries
  • 1/2 cup (120ml) Apricot Preserves Strained for the amber glaze
  • 2 cups (480ml) Heavy Whipping Cream Cold
  • 2 tbsp (15g) Powdered Sugar Divided for cream and dusting
  • 1.5 cups Assorted Fresh Fruit Raspberries, halved strawberries, and chopped peaches

Equipment

  • 1 10-inch Tube Pan Or two 9-inch round pans
  • 1 Serrated bread knife For clean slicing
  • 1 Piping bag with star tip For whipped cream rosettes

Instructions
 

Prepare the Cake
  1. Prepare and bake the angel food cake mix according to box instructions until the exterior is golden brown. Invert and cool completely before removing from the pan.
  2. Using a serrated knife, slice the cooled cake horizontally into two even layers.
Assemble the Filling
  1. Whisk pudding mix and milk for 2 minutes. Fold in sour cream until smooth and creamy white.
  2. Gently fold in whole blueberries and chopped red berries into the pudding mixture.
Layer and Glaze
  1. Place bottom cake layer on a plate, spread half the pudding, top with the second cake layer and the remaining pudding.
  2. Heat preserves, strain, and drizzle the dark amber glaze over the top and down the sides.
  3. Pipe whipped cream rosettes, arrange fresh berries and peaches, and finish with a dusting of powdered sugar.

Notes

Always use cold dairy for the best pudding set.
Pat the fruit dry before topping to prevent the glaze from running.
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