Make a delightful blueberry angel food cake in minutes with this simple no-bake recipe. Light and airy cubes of angel food cake combined with creamy vanilla pudding, sweet blueberry pie filling, and fluffy Cool Whip create a chilled dessert that’s perfect for warm weather and easy to share.
The contrast of spongy cake, smooth pudding, and fruit filling gives a trifle-like texture with the convenience of a pan dessert. It’s an impressive yet effortless option for potlucks, barbecues, or weeknight treats.
This recipe pairs well with other blueberry favorites, and it’s also adaptable if you prefer different pie fillings or homemade cake. Below you’ll find what you need, step-by-step instructions, variations, storage tips, and the printable recipe card.
What I Love About this Cake
- Quick and easy no-bake dessert
- Can be assembled in a 9×13 pan, trifle dish, or individual cups
- Delicious, light, and crowd-pleasing
Also known as Blueberry Heaven on Earth Cake, this dessert comes together in about 15 minutes of active prep (plus chilling time), delivering great flavor with very little fuss.
Ingredients Needed
Keep these pantry-friendly items on hand for an easy assembly whenever you want a sweet, fruity treat.
What to buy:
- Instant vanilla pudding mix – combines with milk to create a creamy pudding layer
- Whole milk – used for the pudding; 2% works if you prefer a lighter option
- Sour cream or Greek yogurt – adds a tangy richness and balances the sweetness
- Angel food cake, cut into 1-inch cubes – store-bought angel food cake is ideal for its light texture
- Blueberry pie filling – provides fruity flavor, moisture, and sweetness
- Cool Whip – light and creamy topping
- Almond slivers – optional, for crunch and garnish
You’ll also need a 9×13 baking pan (or trifle dish), a medium bowl, measuring cups, a whisk, and a spatula.
Here’s How to Make It
Active prep takes about 15 minutes. For best texture and flavor, chill the assembled cake for several hours or overnight so the layers meld.
Prepare the Layers
In a medium bowl, whisk together the instant vanilla pudding mix, milk, and sour cream (or Greek yogurt) until smooth and slightly thickened. Set aside.
Cut the angel food cake into 1-inch cubes using a serrated knife and a gentle sawing motion to preserve the cake’s airy texture.
Layer half of the cake cubes evenly across the bottom of the baking pan. Spread about two-thirds of the blueberry pie filling over the cake, then add the remaining cake cubes in a second layer.
Pour the prepared vanilla pudding mixture over the top of the cake, spreading it to cover the surface. Top the pudding with an even layer of Cool Whip.
Drop spoonfuls of the remaining blueberry pie filling over the Cool Whip. Use a butter knife or skewer to gently swirl the filling for an attractive marbled look and to ensure each serving has berry flavor.
Chill and Serve
Refrigerate the pan uncovered for 4–6 hours, or overnight for best results. Chilling helps the layers set and lets the cake absorb moisture for a more tender, flavorful dessert.
Just before serving, sprinkle slivered almonds on top and add fresh blueberries if you like. Slice and enjoy.
Recipe Variations and Tips
This cake is very forgiving and easy to adapt. Try these ideas to change the flavor or presentation:
- Add lemon zest and a bit of lemon juice to the pudding for bright, citrus notes that complement the blueberries.
- Swap the blueberry filling for cherry, strawberry, or apple pie filling for a different fruit profile.
- Make your own angel food cake if you prefer—just be sure it’s fully cooled before cutting into cubes.
- Assemble in a trifle bowl or layer in individual cups or jars for a pretty presentation.
- Replace instant vanilla pudding with another compatible flavor, or use stabilized whipped cream in place of Cool Whip if desired.
How to Store Leftover Cake
Store leftovers covered or in an airtight container in the refrigerator for up to 2 days. After that the cake may start to become soggy. Freezing is not recommended, as the texture does not thaw well.
Print the Recipe Card
This no-bake blueberry angel food cake is an easy, refreshing dessert that’s ideal for warm-weather gatherings. Follow the recipe card below for exact measurements and step-by-step instructions. Enjoy!
Pin
Blueberry Angel Food Cake
Ingredients
- 3.4 ounce instant vanilla pudding mix
- 1 ½ cups whole milk
- 1 cup sour cream, OR greek yogurt
- 14 ounce angel food cake, cut into 1-inch cubes
- 21 ounce blueberry pie filling, one can
- 8 ounce Cool Whip
- 3 tablespoons almond slivers
Instructions
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Whisk together the vanilla pudding mix, milk, and sour cream until smooth and slightly thickened. Set aside.
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Cut the angel food cake into 1-inch cubes. Layer half of the cubes in the bottom of a 9×13 pan.
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Spread about two-thirds of the blueberry pie filling over the cake, then add the remaining cake cubes on top.
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Spread the pudding mixture evenly over the cake, then top with an even layer of Cool Whip.
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Drop spoonfuls of the remaining pie filling on top and gently swirl so each slice gets berry pockets.
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Refrigerate uncovered for 4–6 hours or overnight to set and develop flavor.
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Sprinkle slivered almonds on top just before serving. Enjoy!
Notes
- 5.1 ounce instant vanilla pudding mix
- 2 cups whole milk
- 1 ½ cups sour cream or Greek yogurt
- Two 14-ounce angel food cakes, cut into 1-inch cubes
- 32 ounce can blueberry pie filling
- 12 ounce Cool Whip
- 3 tablespoons almond slivers
Store refrigerated leftovers in an airtight container for up to 2 days.
Nutrition
Nutrition information is an approximation.