43 berry topping cake Recipes

cold milk, jell-o vanilla flavor instant pudding & pie filling, thawed cool whip whipped topping, divided, frozen lb cake, orange juice, mixed raspberries and sliced strawberries, blackberries

cold milk, instant vanilla flavor pudding and pie filling (4-serving size), thawed cool whip topping, divided, frozen lb cake, orange juice, mixed raspberries (or both mixed) or 2 cups sliced strawberries (or both mixed), blackberry

all-purpose flour, baking powder, salt, eggs, sugar, pure vanilla extract, unsalted butter, melted and cooled, water, sugar, kirsch , chambord, framboise, or raspberry syrup (i used 2 tsp. raspberry extract), cream cheese, at room temperature, heavy cream, sugar (i added an extra tbls), pure vanilla extract (i added an extra 1/2 tsp), cold heavy cream, confectioners sugar , sifted, pure vanilla extract, fresh raspberries, for filling and topping, vanilla .

egg whites, butter, softened, sugar, divided, vanilla extract, cake flour, baking powder, salt, milk, cream cheese, softened, butter, softened, sugar, lemon juice, assorted berries

mascarpone cheese, room temperature, egg whites, coconut oil or 1/4 cup vegetable oil, reduced-sugar yellow cake mix, lemon zest (from 2 lemons), fresh lemon juice (about 2 lemons), water, enough to equal 1 cup with the lemon juice, frozen dark sweet cherries (or blueberries), sugar-free lemon gelatin, boiling water, cold water, cool whip lite, thawed to top

crumb topping, flour, brown sugar, butter, softened, ground cinnamon, cake, butter, softened, white sugar, egg, vanilla extract, all-purpose flour, baking powder, baking soda, salt, ground nutmeg (optional), buttermilk, mango - peeled, seeded and diced, raspberries

cold fat-free milk, sugar-free instant vanilla pudding mix, carton (8 oz) frozen fat-free whipped topping, thawed, divided, frozen reduced-fat lb cake, thawed and cut into 1-inch cubes, fresh strawberries, halved, marshmallows, sliced almonds

raspberry buttermilk cake, a quick and easy recipe from gourmet magazine (june 2009) for a tender buttermilk cake topped with a nice, sugary crunch. this recipe works with any berries (including frozen). make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream., min | 15 min prep, all-purpose flour, baking powder, baking soda, salt, unsalted butter, softened, sugar , plus, sugar, divided, pure vanilla extract, egg, well-shaken buttermilk, raspberries (about 5 oz)

blackberry pie filling (i used 21 oz. from a 32 oz. size can, by berry, berry farms), frozen blackberrie (from 12-14 oz bag), amaretto liqueur, toasted almond, chopped powder fine, semisweet chocolate, non-dairy whipped topping or 1 cup whipping cream, amaretto, poundcake (about 7x7x3-inch) or 1 loaf angel food cake (about 7x7x3-inch), chocolate flavored syrup, toasted almond, chopped fine

white cake mix , to make a 9 x 9 inch cake,1 1/2 inches high (krusteaz is great), sweetened condensed milk, evaporated milk, coconut milk, sweetened whipped heavy cream (for topping ), fresh mixed berries (i love strawberries and blackberries)

french vanilla cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), berry blue gelatin mix, water, sour cream, powdered sugar, cool whip topping, blueberries, white chocolate baking squares

cubed angel food cake, lemon yogurt, whipping topping, divided, mixed fresh berries, lemon peel , optional

jell-o instant vanilla pudding, cold milk, cool whip topping, thawed, divided, fresh raspberry, fresh strawberries, blackberry, frozen prepared lb cake, thawed, orange juice

fresh or frozen cranberries, fresh or frozen blackberries, orange juice, sugar, ground cinnamon, fat-free whipped topping, chinese five-spice powder, sponge cakes

egg whites, butter, softened, sugar , divided, vanilla extract, cake flour, baking powder, salt, milk, icing, cream cheese, softened, butter, softened, powdered sugar, lemon juice, assorted fresh fruit

cholesterol-free egg substitute, skim milk, vanilla extract, grated lemon peel, butter or 1/4 lb margarine, light brown sugar, store bought angel food cake, cut into 1-inch cubes, mixed fresh blueberries or 3 cups raspberries or 3 cups blackberries or 3 cups strawberries, toasted almond (to garnish ) (optional), fat-free whipped topping (to garnish ) (optional)

boiling water, sugar-free strawberry gelatin, cold water, strawberry, frozen fat-free whipped topping or 1 (8 oz) container light whipped topping, thawed, angel food cake (10 inch diameter), berries , if desired

lemon low fat yogurt or 3 cups nonfat yogurt, fat-free whipped topping, angel food cake (14 to 16 oz.), raspberries or 1/2-3/4 cup strawberry preserves, fresh berries (blueberries strawberries, raspberries, blackberries, etc.)