Vanilla Cake with Raspberries Recipe

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Make the night special with this simple, pretty and refreshing dessert from our Test Kitchen.
TOTAL TIME: Prep: 5 min. + standing
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 5 min. + standing
MAKES: 4 servings


  • 1 package (19.6 ounces) frozen vanilla layer cake
  • 3/4 cup fresh raspberries
  • 3/4 cup (6 ounces) raspberry yogurt

Nutritional Facts

1 serving equals 610 calories, 23 g fat (6 g saturated fat), 55 mg cholesterol, 287 mg sodium, 21 g carbohydrate, 5 g fiber, 8 g protein.


  1. Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw.
  2. Cut cake into eight slices. Place four slices on dessert plates; sprinkle with raspberries. Top with remaining cake slices; dollop with yogurt. Yield: 4 servings.
Editor's Note: This recipe was tested with Pepperidge Farm frozen three-layer cake.
Originally published as Vanilla Cake with Raspberries in Simple & Delicious May/June 2008, p8

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed May. 12, 2010

"I thought it was sooo good!!!!!!!"

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