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!

Easy Spring Sherbet Cake

With spring weather and Easter just around the corner, I was looking to make a new simple dessert that will be great for both the holiday and for all the spring and summer bbq’s we will be having. I love colorful and fun desserts. This Sherbet Cake is VERY colorful in person.

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I plan to make this easy spring cake again for our Easter dessert. When I make it, I plan to add in a bit more sherbet. I was worried that the layers would be too thick but I could have added in a bit more sherbet and the size would still be perfect.

Sherbet is a perfect light and refreshing spring and summer cold treat. When you add it in with the cake layers and the Cool-Whip, the dessert becomes out of this world AMAZING! I think it would be a great dessert for a baby or wedding shower dessert too!

My hubby helped me assemble this cake. He was so anxious to eat it, that’s all he could talk about. He kept saying how good it was going to be. He was 100% right! The cake was delicious and perfect for our after dinner dessert.

This is one of those cakes that you will want to keep frozen until about 15 minutes or so before serving. It stays cold for quite awhile if completely frozen. Cut with a sharp knife into slices and you can feed quite a few guests.

Please note, I did not include the cake mix and it’s ingredients in the picture below. I started making this recipe as soon as it popped in my head and forgot to snap a full ingredient picture. You will need the cake mix and it’s called for ingredients. I used a white cake mix but I think it would be great with an angel food cake too. If you are short on time, grab a Sara Lee Frozen angel food cake and slice it into the four layers. I think that would make this recipe even easier. I added on spring Easter Sprinkles to make it look prettier. Obviously the sprinkles are not necessary.

INGREDIENTS
1 box White Cake Mix plus ingredients
2 scoops Raspberry Sherbet softened
2 scoops Lime Sherbet softened
2 scoops Orange Sherbet softened
4 oz Cool Whip thawed
Decorative Sprinkles for garnish

DIRECTIONS
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.

Do you have a favorite spring dessert?

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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!

Author Jen CIncyshopper

Ingredients

• 1 box White Cake Mix plus ingredients
• 2 scoops Raspberry Sherbet softened
• 2 scoops Lime Sherbet softened
• 2 scoops Orange Sherbet softened
• 4 oz Cool Whip thawed
• Decorative Sprinkles for garnish

Instructions

• 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.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.