I found this recipe in a magazine a long time ago, but modified it over the years. We enjoy its combination of blueberries, raspberries, blackberries and nectarines, particularly when the cake is served warm with low-fat frozen yogurt. —Lisa Darling, Rochester, New York
“This is the first cake I learned to make more than 30 years ago, and it’s still a favorite of mine,” Michaela Rosenthal jots from Woodland Hills, California. You can freeze any leftover cake and berry sauce for another time.
"For a special occasion or family treat during blueberry season, try this wonderful dessert," suggests field editor Schelby Thompson of Camden Wyoming, Delaware. "Don't let the recipe's length put you off - it's not complicated."
From out of the blue this time comes a truly beautiful sight. As soon as folks get a glimpse of it, though, it'll likely disappear fast! Conjured up by CT's cooks, the colorful arch features pound cake topped with a creamy spread and fresh fruit. An orange "pot" at the rainbow's end is full to the brim for dipping, too. Follow the easy instructions here, and you'll have a good-as-gold treat sure to shine at a St. Patrick's Day party—or any festive event.
This cake is good warm or cold and served with whipped topping or ice cream. It's very moist with loads of flavor and can be whipped up in just minutes. Enjoy! —Candy Scholl, West Sunbury, Pennsylvania