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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


  • 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


  • 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.