This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 4+ hrs

Berry Bliss Cake

Sponsor

Read Reviews (21)

"Fresh berries and a creamy pudding mixture are layered between slices of pound cake for an easy summer dessert." — JELL-O

Ingredients Edit and Save

Watch video tips and tricks

Simple Pumpkin Napoleons

Sparkling Raspberry JIGGLERS

PB and J Cupcakes

Raspberry Pavlova

Confetti Fudge Bites

Three Berry Pie

Chocolate-Caramel Turtle Torte

Cranberry-Apple Pilgrim Pie

Hot Cocoa Pudding Mugs

Vanilla Extract vs Vanilla Bean

Original recipe makes 8 servings Change Servings

3/4 cup cold milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 1/2 cups thawed COOL WHIP Whipped Topping, divided
1 (10.75 ounce) package frozen pound cake

1/4 cup orange juice
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries

Check All Add to Shopping List

Directions

Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.
Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer. Repeat layers of berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and the remaining berries; cover loosely with foil.
Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

Kitchen-Friendly View

PREP 20 mins
READY IN 4 hrs 20 mins

ADVERTISE WITH US

Great simple recipe! I made this for July 4th and it was a hit! My only issue was I used pound cake that wasn't frozen thinking I was saving time, and found that my cake had toppled over in the fridge. Frozen must be necessary to maintain the shape. I also used blueberries, raspberries, and strawberries. Everyone loved it and wanted the recipe!

—Mumma CC

See full review »

May 12, 2008

Excellent and very easy! Do not be afraid to use different types of berries. I also used even more berries than the recipe required. VERY GOOD!

—Lyndsay

See full review »

27 Ratings

May 07, 2010

This was a nice light refreshing dessert. I used Nany's white cake (AR recipe) instead of pound cake. The pudding filling was really thick though and I wondered if I should have added more milk than 3/4 cup? This was a great dessert and my husband's only improvement was to suggest a drizzle of chocolate syrup over this. What a pretty cake this is!

—~TxCin~ILove2Ck

See full review »

Jul 07, 2008

Very good. Used blueberries instead of blackberries for the 4th of July. I used more Cool Whip than called for---I wouldn't do that again. It was very good but difficult to keep upright & cut.

—SLS73

See full review »

Jun 16, 2008

I made this for a Father's Day cookout. It was delicious and there were no leftovers. To keep the berries from sliding off, I spread a coating of pudding on the bottom of each layer before adding the berries and more pudding. I already have requests to make it again!

—tasiasnow

See full review »

Jul 05, 2008

Delicious! This cake was a hit with anyone who tried it! My daughter made it for the Fourth of July and did a flag design on the top. She didn't use any raspberries, as not a lot of people in our family like them, and changed the blackberries to blueberries. The only thing I would add to it is put a side of fruit along with the cake, so you can keep replenishing. Thanks so much for the recipe, we will definitely make this again!

—MomandE

See full review »

May 28, 2009

Very good! I left out the OJ, and I used 2 cups of instant premade vanilla pudding cups. Took literally 5 minutes to make and was a hit. Was nice and light, great for summer.

—Wolfecooker

See full review »

May 28, 2008

I made this dessert for a dinner party last week and it was a hit! In addition to the layers mentioned in the recipe, I blended some extra berries with a dash of orange juice for a berry sauce to drizzle over the top. YUM!! Also great with banana cream pudding.

—Linda N.

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Berry Cheesecake Parfaits

Wave Your Flag Cake

Quick Cake Bites

Banana Caramel Toffee Cake

Banana Cake Balls

Luscious Lemon Poke Cake

Warm Caramel Apple Pudding Cake

Strawberry Swirl Cake

Pumpkin-Spiced Mini "Cake" Balls

Pistachio Pudding Cake

Nutrition

Calories
254 kcal
13%

Carbohydrates
37.9 g
12%

Cholesterol
85 mg
28%

Fat
10.1 g
16%

Fiber
1.2 g
5%

Protein
3.2 g
6%

Sodium
335 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Berry Bliss Cake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 254
Calories from Fat: 91

% Daily Value *
Total Fat 10.1g 16 %
Saturated Fat 6.7g 33 %
Cholesterol 85mg 28 %
Sodium 335mg 13 %
** Potassium 161mg 5 %
Total Carbohydrates 37.9g 12 %
Dietary Fiber 1.2g 5 %
Protein 3.2g 6 %
Sugars 110.7g
** Vitamin A 6 %
** Vitamin C 46 %
** Calcium 6 %
** Iron 7 %
** Thiamin 8 %
** Niacin 11 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.