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Rainbow Sherbet Cake
This sherbet cake with ribbons of rainbow sherbet and layers of soft cake is a delicious and easy dessert recipe for the family.
Course
Dessert
Cuisine
American
Keyword
sherbet cake
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Freezer
8
hours
hours
Total Time
8
hours
hours
40
minutes
minutes
Servings
15
servings
Calories
303
kcal
Author
Kim Strawn
Equipment
1
Hand Mixer
1 medium bowl
1 9x13 baking pan
Ingredients
1
box
cake mix
ingredients listed on the back of the box
1.5
quart
rainbow sherbet
8
oz
whipped cream
Instructions
Preheat oven to 350*.
Grease bottom and sides of 9x13 baking pan with cooking spray.
Mix cake mix according to package directions.
Bake according to package directions.
Let cool for at least 10 minutes, then turn over on a cooling rack.
**See notes in post**
Cut the cake in half lengthwise when cake is completely cooled.
Place bottom half of cake back in the cake pan.
Spread softened sherbet on top of the bottom layer of cake.
Place top layer of cake on top of sherbet.
Spread whipped cream on top of cake.
Place covered with foil in freezer for at least 4 hours or overnight for best results.
Serve
Nutrition
Calories:
303
kcal
|
Carbohydrates:
59
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.1
g
|
Cholesterol:
12
mg
|
Sodium:
284
mg
|
Potassium:
134
mg
|
Fiber:
2
g
|
Sugar:
39
g
|
Vitamin A:
147
IU
|
Vitamin C:
2
mg
|
Calcium:
142
mg
|
Iron:
1
mg