EASY TRIPLE BERRY CAKE
This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g
BERRY BLISS CAKE
Bookmark this Berry Bliss Cake recipe because it's going to be one of your new go-tos. Made with vanilla pudding, COOL WHIP, fresh berries, pound cake and more, this no-bake Berry Bliss Cake offers layers and layers of sweet goodness!
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Beat pudding mix and milk with whisk in medium bowl 2 min. Stir in 1 cup COOL WHIP. Combine berries; reserve 1/2 cup.
- Cut cake into 3 layers.
- Brush cake layers with juice.
- Stack cake layers on plate, filling each layer with half each of the remaining berries and pudding mixture. Top with remaining COOL WHIP and reserved berries. Refrigerate 4 hours.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BERRY BLISS CAKE
Received this recipe today from Kraft.com. I plan to make this soon. Cooking time includes chilling.
Provided by SweetSueAl
Categories Dessert
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minute or until well blended. Stir in 1 cup of the whipped topping.
- CUT cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil.
- REFRIGERATE at least 4 hours or overnight. Store any leftovers in refrigerator.
Nutrition Facts : Calories 316.5, Fat 16.4, SaturatedFat 7.6, Cholesterol 56.3, Sodium 378, Carbohydrate 39.9, Fiber 2.6, Sugar 15.4, Protein 3.7
BERRY BLISS CHEESECAKE
Blueberries, blackberries, raspberries, and strawberries make this no-bake cheesecake a springtime favourite.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 6h
Yield 16
Number Of Ingredients 6
Steps:
- Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
- Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
- Refrigerate 6 hours. Serve topped with remaining berries.
Nutrition Facts : Calories 189 calories, Carbohydrate 21.8 g, Cholesterol 22.3 mg, Fat 9.4 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.2 g, Sodium 208.3 mg, Sugar 13.7 g
BERRY BLISS NO-BAKE CHEESECAKE
Does the bliss come from the creamy cheesecake and sweet, juicy berries? Or the fact that it's a no-bake recipe? (And does it really matter?)
Provided by My Food and Family
Categories Recipes
Time 6h20m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
- Mash 2 cups berries with 1/4 cup sugar in medium bowl. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add mashed berries; beat on low speed just until blended. Gently stir in COOL WHIP; spoon over crust.
- Refrigerate 6 hours. Run knife around rim of pan to loosen cake; remove rim. Top cheesecake with remaining berries.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 19 g, Protein 3 g
BERRY BLISS CAKE
Fresh berries and a creamy pudding mixture are layered between slices of pound cake for an easy summer dessert.
Provided by Allrecipes Member
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.
- Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer. Repeat layers of berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and the remaining berries; cover loosely with foil.
- Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 37.9 g, Cholesterol 85 mg, Fat 10.1 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 334.6 mg, Sugar 110.7 g
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- Preheat oven to 350 F. Grease a 13 x 9-inch baking pan well with cooking spray and line with parchment paper. Reserve.
- Sift flour, baking powder, baking soda, and salt in a medium bowl; set aside. Using an electric mixer with paddle attachment, cream butter and 1 1/2 cups sugar on medium speed for 3-5 minutes or until light and fluffy.
- Then, add eggs, one at a time, beating after each addition just until the yolk disappears. Do not overbeat! Mix in vanilla. With mixer on low, add half of flour mixture, then all the buttermilk, and finish with the remaining flour mixture, beating until just combined.
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