Easy Spring Sherbet Cake
This Easy Spring Sherbet Cake will be great for Easter dessert or spring and summer parties! Super simple since we start with a boxed cake mix then layer with refreshing sherbet. Light and delicious!
box White Cake Mix plus ingredients
scoops Raspberry Sherbet softened
scoops Lime Sherbet softened
scoops Orange Sherbet softened
Cool Whip thawed
Decorative Sprinkles for garnish
Mix cake mix according to box directions.
Line loaf pan with parchment paper.
Pour 1 cup of batter in prepared pan.
Bake for 13-15 minutes.
Allow to cool for 5 minutes the remove to cooling rack to finish cooling.
Repeat 3 more times (making 4 layers).
Line cooled loaf pan with parchment paper.
Place 1 layer of cake in pan and evenly spread layer with one flavor of softened sherbet.
Repeat with 2 more layers of cake and sherbet.
Top with remaining layer of cake.
Freeze for at least 3 hours.
Using a sharp knife, carefully clean up sides of cake to remove overflowed sherbet.
Cover top and sides of cake with whipped topping and smooth.
Shake sprinkles on top and sides.
Freeze for at least one hour.