Berry Bliss Cake

Berry Bliss Cake

22 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    4 h 20 m
Recipe by  JELL-O

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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)

Rate This Recipe
Mumma CC
15

Mumma CC

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 the fridge. Frozen must be necessary to maintain the shape. I also used blueberries, raspberries, and strawberries. Everyone loved it and wanted the recipe!

Lyndsay
9

Lyndsay

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!

~TxCin~ILove2Ck
7

~TxCin~ILove2Ck

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 than 3/4 cup? This was a great dessert and my husband's only improvement was to suggest a drizzle of chocolate syrup over this. What a pretty cake this is!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 254 cal
  • 13%
  • Fat
  • 10.1 g
  • 16%
  • Carbs
  • 37.9 g
  • 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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