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Vanilla Cake with Raspberries

Make the night special with this simple, pretty and refreshing dessert. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • 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 raspberry yogurt


  • Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw.
  • Cut cake into eight slices. Place four slices on dessert plates; sprinkle with raspberries. Top with remaining cake slices; dollop with yogurt.
Editor's Note: This recipe was tested with Pepperidge Farm frozen three-layer cake.
Nutrition Facts
1 each: 610 calories, 23g fat (6g saturated fat), 55mg cholesterol, 287mg sodium, 21g carbohydrate (68g sugars, 5g fiber), 8g protein.

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