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Vanilla Cake with Raspberries

Total Time

Prep: 5 min. + standing


4 servings

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


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


  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.
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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