Rainbow Sherbet Cake

Rainbow Sherbet Cake

37
VITE 0

"A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 15 m servings 296 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.

Reviews

37
  1. 47 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ang...

Most helpful critical review

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 o...

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 ang...

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 ...

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 tak...

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...

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 ...

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 t...

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 ag...

my sister loved this cake. It was really easy to make and put together thanks for the wonderful cake recipe

Yay for an easy summer dessert. Cool and refreshing. Malinda's review was spot on. I got a lil' carried away and used two tubs of lite cool whip. Perfect!