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!
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.