Blueberry Angel Food Cake – No Bake Recipe
on Apr 19, 2023
This post may contain affiliate links. Please read our disclosure policy.
Make a mouthwatering blueberry angel food cake in just minutes with this easy no bake recipe. This cake is basically a blueberry trifle in cake form and it is sure to be a crowd pleaser!
The combination of fluffy angel food cake cubes with vanilla pudding, blueberry pie filling, and Cool Whip makes a light and fluffy dessert that is perfectly chilled for a hot summer day.
What I Love About this Cake
- Easy no-bake dessert
- Great in a cake pan or trifle dish
- Delicious recipe
Also known as Blueberry Heaven on Earth Cake, this delicious cake can be prepared in just 15 minutes (plus chilling time) so it makes beautifully impressive dessert that truly delivers on flavor.
This recipe uses basic ingredients so you can keep them on hand ready for action whenever you need a treat.
Below are the simple ingredients needed to make this blueberry angel food cake dessert.
What to Buy:
- Instant vanilla pudding – mixed with the milk, the pudding layer adds creaminess to the dessert
- Whole milk – used to prepare the pudding. For a lighter cake, 2% can be used.
- Sour cream OR greek yogurt – adds a rich, tangy twist to the pudding and cuts a little of the sweetness
- Plain angel food cake, cut into 1-inch cubes – a store bought cake is the perfect spongy cake for this recipe
- Blueberry pie filling – Fruity flavor, added moisture and sweetness
- Cool Whip – a light and delicious topping
- Almond slivers – for added crunch and presentation
You’ll also need a 9×13 baking pan, a medium bowl, measuring cups, a whisk, and a rubber spatula.
Here’s How to Make It
You can prepare this easy dessert in just 15 minutes, but for best results, be sure to set aside several hours for it to chill so the flavors can come together.
Prepare the Layers
First, in a medium mixing bowl, whisk together the vanilla pudding, milk, and sour cream until smooth and fully incorporated and it begins to thicken.
Then, take the angel food cake and chop it into 1-inch cubes with a serrated blade.
Note: Using a sawing motion when cutting will help preserve the fluffy texture of the cake.
Evenly layer half of the cake into the bottom of the baking pan.
Spread about ⅔ of the blueberry filling on top of the cake cubes and then layer the other half of the cake on top.
Pour all of the vanilla pudding mixture over the cake layer and spread it evenly, then add the Cool Whip directly on top of the pudding layer.
Make sure the top of the entire cake is covered.
Drop spoonfuls of the rest of the blueberry pie filling over the cake.
You can use a butter knife or a skewer to swirl the pie filling around so each slice has a good amount.
Chill and Serve
Place in the refrigerator uncovered to chill for 4-6 hours, or even overnight for a more flavorful and moist cake. You want to give enough time for the flavors of this delicious dessert to work their magic.
Right before serving, sprinkle with slivered almonds and some fresh blueberries if desired. Enjoy!
Recipe Variations and Tips
The best part about this cake is you can use different varieties of pie fillings for this fruity dessert. We’re just getting started! Check out some of these ideas and have fun!
- Try adding some lemon zest and lemon juice to add some little hints of lemon to compliment the blueberry flavor.
- Use apple pie filling, cherry, or strawberry for more options.
- Feel free to make your own angel food cake recipe if you have one. Just be sure to let it fully cool before chopping into cubes.
- This is the perfect dessert idea to make ahead for a party. Allowing it to sit overnight lets the cake soak up some surrounding moisture from the vanilla and blueberry making it much more flavorful and moist.
- Instead of using a baking dish, you can layer this dessert in a trifle bowl or individual cups or jars.
- Use a different complementary flavor in place of the vanilla pudding.
- Use a stabilized whipped cream instead of Cool Whip if desired.
How to Store Leftover Cake
Store leftovers in an airtight container or covered with plastic wrap and refrigerate for up to 2 days. Any longer and it may start to become soggy.
I do not recommend freezing blueberry angel food cake as it does not thaw well.
Print the Recipe Card
Blueberry angel food cake is the perfect way to welcome warm weather. This no bake recipe is easy and sure to please. I hope you love it!
Blueberry Angel Food Cake
- 3.4 ounce instant vanilla pudding
- 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
- In a medium mixing bowl, whisk together the vanilla pudding, milk, and sour cream until smooth and fully incorporated and it begins to thicken. Set aside.
- Cut the angel food cake into 1-inch cubes and then evenly layer half of it into the bottom of the baking pan.
- Spread about ⅔ of the pie filling on top of the cake and then layer the remaining angel food cake over it.
- Evenly spread all of the vanilla pudding mixture over the cake layer and then top it with the Cool Whip. Make sure to spread them over the top of the entire cake.
- Drop spoonfuls of the remaining pie filling over the cake. You can use a butter knife or a skewer to swirl the pie filling around. Try to make sure each slice will get a good amount.
- Place in the refrigerator uncovered to chill for 4-6 hours, or even overnight for a more flavorful and moist cake. Refrigerating it will also help the layers to set.
- Right before serving, sprinkle with slivered almonds. Enjoy!
- 5.1 ounce packet instant vanilla pudding
- 2 cups whole milk
- 1 ½ cups sour cream OR greek yogurt
- 2 14 ounce store bought angel food cake, cut into 1-inch cubes
- 32 ounce can blueberry pie filling
- 12 ounce Cool Whip
- 3 tablespoons almond slivers
Nutrition information is automatically calculated, so should only be used as an approximation.