Berry Delight Cake Recipes

BERRY DELIGHT CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease cake pans. (I used two 8" round pans.)
• 2. In a mixer, combine cake mix and 12 oz. of soda. Mix until combined. Pour into cake pans and bake according to directions on the box. (Toothpick should come out clean.)
• 3. Dice your strawberries and blackberries while the cake is baking.
• 4. Once cool, place 1 round cake pan on the bottom of a baking dish, whole. Take the 2nd cake and crumble or dice it.
• 5. Add a layer of frosting. (I chose chocolate. You could replace frosting with a cool whip/pudding mix as well.)
• 6. Add a layer of diced strawberries & blackberries on top of the frosting.
• 7. Sprinkle part of the crumbled cake over the fruit. Repeat steps 5 & 6. Refrigerate before & after serving.

BLUEBERRY DELIGHT

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and dry pudding mix. Fold in 1-1/2 cups of whipped topping. , Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. , Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.

BLUEBERRY DELIGHT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13-inch pan.
• Bake for 30 minutes. Allow to cool.
• In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.

BERRY ANGEL DELIGHT

Steps:

• In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
• Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
• Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
• Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.