One simple cake. Four incredible desserts. Zero oven required.
If you need a reliable, crowd-pleasing dessert that looks impressive but takes minimal effort, angel food cake is the answer. Its light, airy texture makes it perfect for layering with creamy pudding, fruit fillings, and fluffy whipped topping.
These four easy variations are perfect for potlucks, holidays, summer cookouts, church gatherings, or anytime you need a make-ahead dessert in a 9×13 dish.
Today’s flavors:
- 🫐 Blueberry Delight
- 🍒 Cherry Heaven on Earth
- 🍓 Strawberry Shortcake Fluff
- 🍓 Strawberry Heaven on Earth
Let’s dive in.
🫐 Blueberry Delight Angel Food Cake
Soft cake layered with creamy vanilla pudding and sweet blueberry filling — light, fresh, and irresistible.
Ingredients
- 1 (10–12 oz / 280–340 g) angel food cake, cut into 1-inch cubes
- 1 (21 oz / 595 g) can blueberry pie filling
- 1 (3.4 oz / 96 g) box instant vanilla pudding mix
- 2 cups (480 ml) cold milk
- 1 cup (240 g) sour cream
- 1 (8 oz / 227 g) tub whipped topping (Cool Whip), thawed
Instructions
- In a large bowl, whisk together pudding mix and cold milk for about 2 minutes. Let it sit for 5 minutes to thicken.
- Whisk the sour cream into the pudding until smooth.
- Gently fold in half of the whipped topping.
- In a 9×13-inch dish, spread half of the cake cubes evenly.
- Spoon half of the pudding mixture over the cake.
- Add half of the blueberry pie filling.
- Repeat layers with remaining cake, pudding mixture, and blueberry filling.
- Spread remaining whipped topping over the top.
- Cover and refrigerate for at least 4 hours (overnight is best).
Tip: For a richer flavor, use cheesecake pudding mix instead of vanilla.
🍒 Cherry Heaven on Earth Cake
A classic layered dessert with sweet cherries, creamy pudding, and soft angel food cake. Always the first to disappear.
Ingredients
- 1 (10–12 oz / 280–340 g) angel food cake, cubed
- 1 (21 oz / 595 g) can cherry pie filling
- 1 (3.4 oz / 96 g) box instant vanilla pudding mix
- 2 cups (480 ml) cold milk
- 1 cup (240 g) sour cream
- 1 (8 oz / 227 g) tub whipped topping, thawed
- 1/3 cup sliced almonds (optional)
Instructions
- Whisk pudding mix and milk together for 2 minutes. Let stand 5 minutes.
- Stir sour cream into pudding until fully combined.
- Fold in half of the whipped topping.
- Spread half of the cake cubes into a 9×13-inch baking dish.
- Spoon half of the cherry pie filling over the cake.
- Add half of the pudding mixture.
- Repeat with remaining cake, cherry filling, and pudding mixture.
- Spread remaining whipped topping evenly on top.
- Sprinkle sliced almonds if desired.
- Refrigerate at least 4 hours before serving.
Optional upgrade: Toast almonds lightly before adding for extra flavor.
🍓 Strawberry Shortcake Fluff
Light, creamy, and scoopable — this fluffy strawberry dessert is perfect for spring and summer gatherings.
Ingredients
- 1 (3 oz / 85 g) box strawberry gelatin (Jello)
- 3/4 cup (180 ml) hot water
- 2 tablespoons lemon juice
- 1 (10 oz / 285 g) bag frozen sliced strawberries
- 1 (8 oz / 227 g) tub whipped topping, thawed
- 1 whole angel food cake, cut into bite-size pieces
Instructions
- In a large bowl, whisk strawberry gelatin with hot water until completely dissolved.
- Stir in lemon juice.
- Let mixture cool for about 10 minutes (it should be warm, not hot).
- Stir in frozen strawberries. Let sit 5–10 minutes until slightly thickened.
- Gently fold in whipped topping until evenly pink and fluffy.
- Fold in angel food cake pieces.
- Cover and refrigerate for at least 2 hours before serving.
Tip: Add mini marshmallows or fresh strawberries for extra texture.
🍓 Strawberry Heaven on Earth Cake
A creamy layered strawberry dessert that tastes like strawberries and cream in every bite.
Ingredients
- 1 (10–12 oz / 280–340 g) angel food cake, cubed
- 1 (21 oz / 595 g) can strawberry pie filling
- 1 (3.4 oz / 96 g) box instant vanilla pudding mix
- 2 cups (480 ml) cold milk
- 1 cup (240 g) sour cream
- 1 (8 oz / 227 g) tub whipped topping, thawed
Instructions
- Whisk pudding mix with cold milk for 2 minutes. Let thicken for 5 minutes.
- Stir sour cream into pudding until smooth.
- Fold in half of the whipped topping.
- Spread half of the cake cubes into a 9×13-inch dish.
- Spoon half of the pudding mixture over the cake.
- Add half of the strawberry pie filling.
- Repeat layers with remaining cake, pudding mixture, and strawberry filling.
- Spread remaining whipped topping over the top.
- Refrigerate for at least 4 hours before serving.
Serving tip: Garnish with fresh sliced strawberries just before serving for a beautiful presentation.
Helpful Tips for All Variations
- Best when chilled overnight
- Store covered in refrigerator up to 3 days
- Do not freeze (texture changes)
- Use stabilized homemade whipped cream if preferred
Which One Will You Make First?
Blueberry 🫐
Cherry 🍒
Strawberry Fluff 🍓
Strawberry Heaven 🍓
These no-bake angel food cake desserts are simple, creamy, and guaranteed to impress
