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St. Patrick’s Day Rainbow Cake

Total Time

Prep: 1 hour

Makes

8 servings

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 rainbow cake 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. You'll have a good-as-gold treat sure to shine at a St. Patrick's Day party! —or any festive event.
St. Patrick's Day Rainbow Cake Recipe photo by Taste of Home

Ingredients

  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1-inch cubes
  • 1/2 cup heavy whipping cream
  • 8-ounce package cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 5 teaspoons orange juice
  • 1/2 teaspoon grated orange zest
  • 2 cups fresh raspberries
  • 1 cup fresh blueberries
  • 15 to 18 large green grapes, halved
  • 15-ounces can of mandarin oranges, well-drained
  • 10 to 15 fresh strawberries, halved

Directions

  1. Arrange cake cubes in a rainbow arch on a large serving platter. In a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese, sugar, orange zest and orange juice until smooth; fold in whipped cream.
  2. Gently spread cream cheese mixture over cake cubes. Arrange fruit over cream cheese mixture in a rainbow pattern. If desired, garnish with additional whipped cream to create cloud shapes.

Nutrition Facts

1 serving: 395 calories, 24g fat (14g saturated fat), 101mg cholesterol, 208mg sodium, 44g carbohydrate (31g sugars, 4g fiber), 5g protein.

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