Berry Bliss Cake

Berry Bliss Cake

22

"Fresh berries and a creamy pudding mixture are layered between slices of pound cake for an easy summer dessert."

Ingredients

4 h 20 m {{adjustedServings}} servings 254 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.
  2. Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer. Repeat layers of berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and the remaining berries; cover loosely with foil.
  3. Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.
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Reviews

22
  1. 28 Ratings

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Great simple recipe! I made this for July 4th and it was a hit! My only issue was I used pound cake that wasn't frozen thinking I was saving time, and found that my cake had toppled over in th...

Excellent and very easy! Do not be afraid to use different types of berries. I also used even more berries than the recipe required. VERY GOOD!

This was a nice light refreshing dessert. I used Nany's white cake (AR recipe) instead of pound cake. The pudding filling was really thick though and I wondered if I should have added more milk ...