It’s funny, isn’t it? How some recipes become more than just instructions on paper. This heaven on earth cake has become woven into the fabric of our family life. It’s the dessert we bring to potlucks, the treat we make for birthdays, and the comfort food we crave on a rainy day. It’s simple enough that I can whip it up even when I’m juggling school plays, soccer practice, and trying to remember who needs what for their latest project. It’s truly one of the easy dessert recipes that makes a big impact.
My “aha” moment with this heaven on earth cake came when I realized the importance of letting the angel food cake cool completely before adding the fruit and frosting. Seems obvious now, right? But back then, impatience got the better of me, resulting in a soggy mess. We’ve all been there, right? Trust me, the waiting is worth it!
This recipe is so easy and so good, I know it will become a favorite in your home, too! So grab your apron, and let’s get started! Don’t worry, I’ll walk you through every step, and we’ll make sure your heaven on earth cake is truly, well, heavenly!
INGREDIENTS
Alright, let’s gather our supplies! Here’s what you’ll need to create your own slice of heaven on earth cake:
- 1 box (14.4 oz) Betty Crocker Angel Food Cake Mix – I always use this brand; it consistently gives me the light and airy texture I love.
- 1 can (15-20 oz) Dole Fruit Cocktail in heavy syrup, undrained – Don’t drain it! The syrup adds sweetness and moisture to the cake.
- 1 package (3.4 oz) Jell-O Instant Vanilla Pudding & Pie Filling Mix – I’ve tried other flavors, but vanilla just complements the fruit perfectly.
- 1 ½ cups milk – Whole milk works best for a richer flavor, but you can use 2% if that’s what you have on hand.
- 1 container (8 oz) Cool Whip Whipped Topping, thawed – I know, I know, some people prefer homemade whipped cream. And while I love homemade, for the sake of time (and consistency!), I usually go with Cool Whip for this heaven on earth cake.
When buying the fruit cocktail, check the expiration date. I once accidentally used an old can, and let’s just say the heaven on earth cake tasted… a little funky. I always use name brand mixes as I find them to be more consistent.
Here’s a little trick I learned from my mom: Before opening the Cool Whip, let it sit on the counter for about 15-20 minutes to soften slightly. It makes it easier to spread on the cake. I always use this one little trick when I’m making my heaven on earth cake. Also, to save a little money, keep an eye out for sales on these ingredients! Stock up when they’re on sale, so you’re always ready to whip up a heaven on earth cake.
Store any leftover fruit cocktail in an airtight container in the refrigerator. It’s great in smoothies or yogurt! And if you have extra pudding mix, you can use it to make a quick and easy vanilla pudding for the kids. See! Nothing goes to waste.
HOW TO MAKE – STEP-BY-STEP
Okay, friend, let’s get baking! Here’s how to transform those ingredients into a heaven on earth cake masterpiece:
- Preheat your oven to 350°F (175°C). This is important! A consistent temperature is key to a perfect angel food cake.
- Prepare the angel food cake according to the box directions. Usually, this involves adding water to the mix and whisking until smooth. Don’t overmix! Overmixing can lead to a tough cake.
- Pour the batter into an ungreased angel food cake pan. An ungreased pan is essential for the cake to rise properly.
- Bake for 30-35 minutes, or until the cake is golden brown and springs back when lightly touched. In my kitchen, the heaven on earth cake usually takes about 32 minutes, but oven temperatures vary, so keep an eye on it.
- Invert the cake pan immediately onto a wire rack and let cool completely. This is the most crucial step! Do NOT skip this! If you try to remove the cake before it’s completely cool, it will collapse. I learned this the hard way, trust me! (You can also turn it over and let it cool on a cookie sheet or sheet pan)
- While the cake is cooling, prepare the pudding. In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth. Let it sit for a few minutes to thicken.
- Once the cake is completely cool, gently remove it from the pan. Use a thin knife or spatula to loosen the edges if needed.
- In a large bowl, combine the undrained fruit cocktail and the prepared pudding. Stir gently to combine.
- Using a long serrated knife, slice the angel food cake horizontally into two layers. Be careful! Angel food cake is delicate. Don’t worry if your heaven on earth cake slices aren’t perfectly even; it will still taste amazing.
- Place one layer of the cake on a serving plate. Spread half of the fruit cocktail and pudding mixture evenly over the cake layer.
- Top with the second layer of cake. Spread the remaining fruit cocktail and pudding mixture over the top layer.
- Spread the thawed Cool Whip evenly over the entire cake. Make it pretty! Swirls and peaks are always a nice touch.
- Refrigerate for at least 1 hour before serving. This allows the flavors to meld together and the cake to firm up. I find that this heaven on earth cake tastes best after chilling for a few hours.
- Serve and enjoy your delicious heaven on earth cake!
While the heaven on earth cake is baking, I usually take the opportunity to clean up the kitchen or start prepping for dinner. Multitasking is key when you’re a busy mom! And as the cake cools, your heaven on earth cake should smell like sweet fruit and vanilla. It’s heavenly!
SERVING
Okay, so your heaven on earth cake is ready, and now the fun part: serving it! This is how my family enjoys this delightful treat.
Serving Suggestions
- The kids love our heaven on earth cake when I add a sprinkle of colorful sprinkles on top. It makes it extra festive! Sometimes, I’ll also add a few maraschino cherries for a pop of color.
- As for side dishes, this heaven on earth cake is pretty much perfect on its own. But if you want to add a little something extra, a scoop of vanilla ice cream or a dollop of extra whipped cream never hurts! Some people like to add a drizzle of caramel sauce, but I find that the heaven on earth cake is already sweet enough.
Perfect for Any Occasion
This heaven on earth cake is perfect for so many occasions. It’s a crowd-pleaser at potlucks, a delightful dessert for birthday parties, and a comforting treat for holiday gatherings. I even make it for simple family dinners when we need a little something special.
Presentation Tips
When it comes to presentation, I like to keep it simple. I usually serve the heaven on earth cake on a pretty cake stand or platter. You can also garnish it with fresh berries or mint leaves for an elegant touch.
Storage Instructions
If you have extra heaven on earth cake (which is rare in my house!), store it in an airtight container in the refrigerator. It will keep for 2-3 days. But trust me, it won’t last that long!
Seasonal Variations
I’ve even tried a few seasonal variations. In the fall, I add a sprinkle of cinnamon to the fruit cocktail mixture. And in the summer, I use fresh berries instead of fruit cocktail. Both are delicious!
My friends always ask for this heaven on earth cake recipe whenever I bring it to a party. It’s always a hit! And now, you have the recipe too!
FAQs
Okay, let’s tackle some frequently asked questions about this heaven on earth cake. These are questions I’ve gotten from my family, friends, and even blog readers over the years.
Q: Can I use a sugar-free pudding mix?
A: Absolutely! A sugar-free pudding mix won’t significantly affect the taste or texture of the heaven on earth cake.
Q: Can I use fresh fruit instead of canned fruit cocktail?
A: You sure can! Berries, peaches, or mandarin oranges would all be delicious in this heaven on earth cake. Just be sure to drain any excess juice. You know what I do when I want to use fresh fruit? I toss it with a little sugar and lemon juice to help soften it and bring out the flavors.
Q: Can I make this cake ahead of time?
A: Yes! In fact, I recommend it. The heaven on earth cake tastes best after it’s been refrigerated for at least an hour or two, as the flavors will really come together.
Q: My angel food cake always sticks to the pan. What am I doing wrong?
A: Make sure you’re using an ungreased angel food cake pan. The cake needs to cling to the sides of the pan to rise properly. Also, be sure to let the cake cool completely before removing it from the pan. I always let it cool upside down for at least an hour.
Q: Can I use homemade whipped cream instead of Cool Whip?
A: Of course! Homemade whipped cream will definitely add a richer flavor to your heaven on earth cake. Just be aware that it might not hold its shape as well as Cool Whip. You know what I do when I use homemade whipped cream? I add a little powdered sugar and vanilla extract to stabilize it.
Q: My fruit cocktail is making the cake soggy. What can I do?
A: Make sure you’re using undrained fruit cocktail. The syrup adds moisture to the cake. However, if you’re concerned about sogginess, you can try patting the fruit cocktail with a paper towel before adding it to the pudding. You know what I do when I’m worried about a soggy cake? I add a thin layer of melted white chocolate to the bottom layer of the angel food cake. It creates a moisture barrier.
Q: Can I freeze this cake?
A: I don’t recommend freezing this heaven on earth cake. The angel food cake can become dry, and the whipped cream can become watery. It’s best to enjoy it fresh.
My Final Thoughts
This heaven on earth cake recipe holds a special place in my heart because it represents so many happy memories with my family and friends. It’s a simple dessert that always brings a smile to everyone’s face. Plus, it reminds me of my own learning curve in the kitchen – the initial flops that led to eventual success!
Heaven on Earth Cake Pro Tips:
- Don’t skip the cooling time! This is crucial for a perfect angel food cake.
- Use quality ingredients! It really makes a difference in the taste.
- Have fun with it! Don’t be afraid to experiment with different flavors and variations.
Over the years, we’ve tried a few variations on this heaven on earth cake. My son loves it with a layer of chocolate pudding. My daughter prefers it with fresh strawberries instead of fruit cocktail. And my husband? He’s happy with the classic version! The heaven on earth cake really is one of the most versitile easy dessert recipes.
I encourage you to make this heaven on earth cake your own. Add your favorite fruits, try different pudding flavors, and don’t be afraid to get creative.
I hope you enjoy making this heaven on earth cake as much as I do. I hope your family loves it as much as mine does. And I hope it becomes a cherished tradition in your home, too! So, go ahead, give it a try! I know you can do it! You’ll have your very own heaven on earth cake in no time, and you’ll find it is a heavenly cake recipe.
Delicious Heaven on Earth Cake: Recipe + Tips
Indulge in the delightful Heaven on Earth Cake, a moist and flavorful dessert perfect for any occasion. This recipe includes helpful tips for achieving cake perfection.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ⅓ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat until well combined.
- Gradually add boiling water to the batter, mixing until smooth. Batter will be thin.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- For the frosting: In a large bowl, beat butter until creamy.
- Gradually add powdered sugar and cocoa powder, alternating with milk, until smooth and creamy.
- Stir in vanilla extract.
- Frost the cooled cake with the chocolate frosting.
- Cut into squares and serve.
Notes
For an extra touch, sprinkle chocolate shavings or cocoa powder on top of the frosted cake.