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This Peach Heaven on Earth Cake is a summery twist on my classic Heaven on Earth Cake, using the same creamy no-bake base with sweet peach filling layered throughout. With fluffy angel food cake, a smooth vanilla pudding layer, and whipped topping, it’s an easy dessert that looks beautiful in a 9×13 dish and feeds a crowd without turning on the oven.
Once it chills, the layers turn cold, creamy, and perfectly scoopable — the kind of potluck-friendly dessert that disappears fast at barbecues, church suppers, and family get-togethers. The peach filling adds a soft, sunny flavor that makes this version especially delicious in the warmer months.
If you’re looking for the traditional cherry version, you can find the full recipe here: Heaven on Earth Cake.
Peach Heaven On Earth Cake Ingredients
- Angel Food Cake: I use a prepared angel food cake from the supermarket bakery for ease and convenience. They come in different sizes so be sure you grab a 14-ounce cake.
- Vanilla Pudding: We use instant pudding mix in this recipe, not the cook-and-serve type. Skip the box instructions and use them as directed below.
- Milk: I like to use whole milk to create a rich filling.
- Sour Cream: I use the full-fat version of sour cream to keep the filling nice and rich!
- Peach Pie Filling: Using the canned peach pie filling makes this recipe quick and easy to put together.
- Whipped Topping: Make sure you thaw this overnight in the fridge so it thaws properly and doesn’t separate.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This peach heaven on earth cake will last in the fridge 2-3 days.
- Can You Freeze This? No. Because the cake has sour cream in it, it’s not recommended.
- Make-Ahead Tips: Assemble a day ahead or a few hours ahead, and refrigerate.
- Food Safety: If you’d like more info on food safety check out this link.
Recipe Notes + Easy Customizations
Different cake works, too. Angel food is classic here because it stays light and soaks up the creamy layers beautifully, but you can absolutely swap in other cakes. Pound cake is especially delicious if you want a richer bite — try my Old Fashioned Pound Cake, Million Dollar Pound Cake, Lemon Cream Cheese Pound Cake, or Chocolate Pound Cake.
Homemade or semi-homemade is welcome. If you’d rather bake the base, you can make homemade angel food cake (just be sure it’s completely cooled before cubing). A boxed angel food cake mix is a great middle ground when you want the homemade feel without the extra steps.
Cutting tip. Angel food cake is fluffy, so a serrated knife works best. Use a gentle sawing motion to cut neat cubes without smashing the cake.
Optional garnish. For a prettier finish (and extra peach flavor), scatter chopped fresh peaches over the top before serving. Frozen peaches work too — just thaw and pat them dry so the topping stays nice and creamy.
How To Make Peach Heaven On Earth Cake
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Layer half of the cake pieces.
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Pour 2/3 of the peach pie filling
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Layer the remaining cake pieces.
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Spoon the pudding mixture on top.
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Spread the cool whip and garnish with peaches.
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Chill and serve.
***See Full Instructions Below.
More Peach Desserts You’ll LOVE!
- The Best Peach Cobbler
- Peach Pound Cake
- Peach Crumb Bars
- Peach Crisp
- Peach Moonshine
- Peach Blueberry Crisp
- Peach Bread
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Peach Heaven On Earth Cake
Ingredients
- 1 (14-ounce) prepared Angel food cake, cut into 1 inch cubes
- 1 (3.5-ounce) box instant vanilla pudding
- 1 1/2 cups milk
- 1 cup sour cream
- 1 (21-ounce) can peach pie filling
- 1 (8-ounce) tub cool whip, thawed
- 1 1/2 cups fresh or thawed frozen peaches, cut into chunks, optional
Instructions
- Layer half of the cake pieces evenly on the bottom of a 9×13 baking dish.
- Pour 2/3 of the peach pie filling evenly over the cake.
- Layer the remaining cake pieces over the peach filling.
- In a medium mixing bowl, stir together pudding mix (1 box), milk (1 1/2 cups), and sour cream (1 cup), then smooth. Spoon an even layer over the cake.
- Spread cool whip (1 tub) evenly over pudding.
- Garnish the top with the remaining pie filling and fresh peaches.
- Chill for about 4 to 5 hours. Cut into servings.
Notes
- Different Cake: This can be made with different types of cake. If you have time, make it with my old fashioned pound cake, million dollar pound cake, lemon cream cheese pound cake, or chocolate pound cake.
- Homemade: Make your own Angel Food cake.
- Semi-Homemade: If you want to step it up from my basic recipe, use a boxed angel food cake mix.
- Can you make angel food cake a day ahead? Absolutely. Pro tip: The cake needs to be completely cooled before using it in this recipe so making it ahead of time is a great idea!
- Best Knife: To cut the fluffy texture of the cake of Angel food cake into cake cubes, use a knife with a serrated blade with a sawing motion.
- Optional garnish: I like to use 1 peeled and chopped fresh peach or the equivalent amount of frozen peaches.
Nutrition
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If you are a fan of peach cobbler or peach desserts in general – try this recipe! So cool, creamy, and easy to make! No having to heat up the kitchen! I used pound cake for a nice change. That you can make it a day ahead is another advantage.
Thanks for the feedback Elizabeth! I agree with everything you said! <3
Oh my! This makes for a nice addition to a summer ‘easy to prepare dessert’ menu. Nice!!
Velva
Thank you so much! Enjoy 🙂
I love peaches, I love no bake! This is so yummy!! I gotta stop myself scooping another serving
Yaaay! I’m glad you like this, Christine 🙂