It has been 60 degrees for a few days now, which to me means its time for all the spring desserts!!! This Sherbet cake is a super easy cake to make. It’s not fancy but still has that showstopper quality to it. Super refreshing, this is perfect after a heavy meal.
I started by making a funfetti cake in two loaf pans. You can make this from scratch or buy a box mix. I said it was easy!
Next I ordered some sherbet from grocery delivery. Grocery delivery is funny. Sometimes I get what I ordered, and sometimes I get something, well, different.
I had ordered a half gallon of mixed sherbet but the store was out of my brand so my shopper improvised and brought me a 5 gallon tub. Just imagine if you ordered a gallon of milk and 5 gallons showed up?? I had a lot of sherbet on my hands. But, I digress….
I allowed the cakes to cool and then I sliced the into thirds horizontally.
I lined my loaf pan with plastic wrap and layered it with cake slices and sherbet and placed in the freezer to firm up for 2 hours.
Then I removed it from the pan and covered it in cool whip. No need to make your own whipped cream here. The lightness of cool whip was just perfect for this cake.
I added a few spring sprinkles and she was ready to go.
This cake serves about 6 people. If you plan to travel with this cake I would suggest freezing the cake overnight and icing at your destination.
- Father’s Day Gift Guide 2021
- Butterscotch Pudding Cake
- Strawberry Shortcake Freezer Pie
- Cheesesteak Eggrolls
- Chocolate Peanut Butter Pretzel Freezer Pie