Double-Berry Pudding Cake

Recipe

Dessert
Double-Berry Pudding Cake

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User Rating

4.17 out of 5 stars
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29 ratings

Recipe Data

12
Servings
2hr25min
Prep
2hr25min
Total

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    Description

    Quick, easy, no baking required. That's how we like to make our cakes.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1(8-oz.) Hy-Vee Bakery loaf-style angel food cake
    1(12-oz.) pkg. Hy-Vee plain whipped cream cheese spread
    3 ¼ c.Hy-Vee 2% reduced-fat milk
    2(3.4-oz. each) pkgs. Hy-Vee instant vanilla pudding and pie filling
    ½(8-oz.) container Hy-Vee frozen whipped topping, thawed
    1(6-oz.) container fresh blueberries
    1(1-lbs.) container Hy-Vee Short Cuts strawberries, sliced

    Things To Grab

    • 13x9-inch baking dish
    • Electric mixer
    • Large bowl

    Directions

    1. Cut angel food cake horizontally into 12 slices. Line a 13x9-inch baking dish sliced cake, trimming slices to fit as needed.

    2. Beat cream cheese, milk, and dry pudding mix with an electric mixer until smooth. Spread mixture over cake. Then spread with whipped topping. Cover and refrigerate until chilled, about 2 hours.

    3. To decorate, outline a square in the top left corner with blueberries. Fill in with remaining blueberries. Arrange strawberry slices in rows. Serve immediately.

    Nutrition facts

    Servings

    280 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 25mg
    • Sodium: 510mg
    • Total Carbohydrates: 41g
    • Protein: 5g

    Daily Values

    0%
    Iron 0%
    0%
    Calcium 8%
    0%
    Vitamin D 6%
    0%
    Potassium 4%

    Recipe Source:

    Seasons May 2019