Recipe by VITE
"A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!"
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1 (9 inch)
angel food cake
orange sherbet, softened
raspberry sherbet, softened
lime sherbet, softened
1 (12 ounce) container
frozen whipped topping, thawed
I've made this twice and gotten rave reviews both times. The second time I tried some tricks that made it much easier. I softened the sherbert in the fridge for 1-2 hours first and put the angel food cake in the freezer which made it easier to cut.
I'm giving this recipe three starts because it went together well and was a hit with my kids at my daughter's 8th birthday party but that's as far as it went. The adults in the crowd all made odd faces at the strange texture of a frozen angel food cake. It was chewy and mealy. As a whole, entirely unappetizing. Most adults ended up peeling away the cake and just eating the sherbet. Would have been better to just layer sherbet into a bowl and cut it into slices like a cake!
This cake is beautiful and delicious. I served it at my best friend's wedding shower, and everyone was impressed. I would recommend freezing the cake after making the sherbet layers. About an hour later, frost it, and then freeze it again. Otherwise it gets too sloppy.
Thanks for a delicious and elegant recipe.
This was way too easy to be so good. It was nice and cool on a warm evening and very light. I will use this often. It makes you look like you've been working hard at a fancy dessert....it takes 15 min. max. Thanks again M Morel!
A very nice and refreshing summer dessert that's pretty as well. I also froze the cake before slicing and softened the sherbet for easier spreading. I had quart containers of sherbet and think I probably got more than a pint of each on the layers--maybe too much. Take the cake out of the freezer for about 15 minutes before serving for easier cutting. It also has more flavor when not solidly frozen.
Yummy! What a light, refreshing & still very flavorful dessert. My sister made this & we just loved it. She froze the cake for about an hour in between arranging the layers & frosting it. I just made it for Mother's Day & did the same but also waited until only about a half hour before serving to do the whipped cream frosting, as it made the topping just slightly frozen. I also used an orange angel food cake because there wasn't any orange sherbet (I used rainbow and lemon-lime). Mmmm! Mmmm! Mmmm! Guilt-free dessert & lovely presentation!
Didn't go with the "rainbow"; instead I used only raspberry sherbet and decorated the top with some raspberry jam. It looked very pretty. I made this for a birthday party--the women were all thrilled that they didn't have to politely decline a slice of cake, and surprise! the men liked it too. Very easy. Definitely will make it in the summer!
Loved this cake. It is quick and easy to make and turns out very pretty. It's perfect for summer when you don't want to heat up the kitchen with baking a dessert. I'll definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Rainbow Sherbet Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 296
** Calories from Fat: 86
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