English Berry Pudding Cake


English Berry Pudding Cake

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Trust us on this one... if you love fresh summer berries, you're going to love this no-bake English berry pudding cake. 

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Servings and Ingredients

Serves 8
8 c. Hy-Vee Short Cuts triple berry blend, plus additional for garnish
⅔ c. Hy-Vee granulated sugar
1 tbsp. lemon zest, plus additional for garnish
2 tbsp. fresh lemon juice
20 slice(s) Hy-Vee white bread, crusts removed
Hy-Vee heavy whipping cream, for serving

Things To Grab

  • Large saucepan
  • Whisk
  • 7-cup round bowl
  • Plastic wrap
  • Small plate
  • Heavy can
  • Serving plate


  1. Combine triple berry blend, sugar, lemon zest, and lemon juice in a large saucepan. Cook and stir over medium heat until sugar dissolves; reduce heat. Gently simmer for 5 to 7 minutes or until berries soften. Remove from heat; cool.

  2. Line a 7-cup round bowl with plastic wrap. Line bottom and side of prepared bowl with one layer of bread slices, cutting bread as needed to fit.

  3. Pour half of berry mixture over bread in lined bowl. Place one layer of bread slices on top of berry mixture. Pour remaining berry mixture on top of bread layer. Place a final layer of bread slices on top of berry mixture. Pinch edges of top bread slices together to seal in berry mixture.

  4. Cover berry cake in bowl with plastic wrap; place a small plate on top. Weigh down the plate by placing a heavy can on top. Refrigerate overnight. 

  5. To serve, remove weight. Plate, and plastic wrap from top of cake in bowl. Place a large serving plate on top of bowl; invert cake onto serving plate. Remove bowl and plastic wrap. Garnish with additional berries and lemon zest, if desired. Cut berry pudding cake into slices; serve with heavy cream, if desired.

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