Lemon–Sour Cherry Heaven on Earth Pudding Cake
🍋🍒 Lemon–Sour Cherry Heaven on Earth Pudding Cake
A light, creamy, no-bake layered dessert with homemade angel food cake, lemon pudding, and dramatic sour cherry swirls.
Ingredients
Angel Food Cake (From Scratch)
- 1 cup (120 g) cake flour, sifted
- ¾ cup (150 g) granulated sugar, divided
- 12 large egg whites, room temperature
- 1½ tsp cream of tartar
- ¼ tsp salt
- 1½ tsp vanilla extract
Pudding & Filling
- 2 cups whole milk
- 2 (3.4 oz / 96 g) boxes instant lemon pudding mix
- ¾–1 cup homemade sour cherry jam (very thick)
Whipped Topping
- 2½–3 cups cold heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp sour cherry jam (for swirling)
- Fresh lemon zest, for garnish
Instructions
1. Bake the Angel Food Cake
- Preheat oven to 325°F / 165°C
- Sift flour with ½ cup sugar
- Beat egg whites until foamy, add cream of tartar and salt
- Gradually add remaining sugar and beat to glossy soft peaks
- Fold in flour gently, add vanilla
- Bake in ungreased pan 35–40 minutes
- Invert and cool completely before cutting into 1–1½ inch cubes
2. Make the Lemon Pudding
Whisk milk and pudding mix until thick. Chill 5–10 minutes until fully set.
3. Whip the Cream
- Whip cream, powdered sugar, and vanilla to soft peaks
- Reserve ½ cup plain whipped cream
- Fold remaining whipped cream into the lemon pudding
4. Assemble the Layers
- Layer ⅓ cake cubes in a glass dish
- Dollop ⅓ pudding mixture
- Add sour cherry jam in pockets and lightly swirl
- Repeat layers twice, finishing with pudding
5. Create the Swirled Top
- Spread reserved whipped cream on top
- Dot with sour cherry jam
- Create loose swoops with a spoon
6. Chill & Finish
Sprinkle with fresh lemon zest. Chill at least 4 hours, preferably overnight.
Tips & Tricks
- Use very thick, chilled jam for dramatic swirls
- Do not compress cake cubes when layering
- Clear glass dishes show off the layers best
- Clean knife between cuts for perfect slices
- Overmixing will blur the marbled look
FAQs
Can I make this ahead?
Yes, it’s best made the day before so the layers fully set.
Can I use store-bought cake?
You can, but homemade angel food gives better texture and cleaner cubes.
Why does my pudding look loose?
It firms up after chilling. Make sure the pudding is fully set before folding.
Can I freeze it?
Freezing is not recommended; the texture will suffer when thawed.
“The beauty of Heaven on Earth cake is in the layers — don’t smooth what should stay swirled.”