White Cake with Berries and Cream
Minutes Prep time: 10
Minutes Total time: 160
Servings: 8
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 160
Servings: 8
Difficulty: easy
PAM® Baking Spray
1 pkg (9 oz each) white cake mix (1-layer size)
6 tablespoons water
1 large egg white
3 tablespoons confectioners' sugar, divided
4 cups assorted fresh berries
1 pudding cup (4 oz each) refrigerated Swiss Miss® Creamy Vanilla Pudding
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 84 mg | 8% |
Carbohydrate | 39 g | 13% |
Cholesterol | 0 | |
Total Fat | 4 g | 7% |
Iron | 1 mg | 4% |
Calories | 201 kcal | 10% |
Sodium | 242 mg | 10% |
Protein | 3 g | 5% |
Saturated Fat | 1 g | 5% |
Sugars | 27 g | 3% |
Vitamin C | 11 mg | 19% |
Preheat oven to 350°F. Spray 8-inch round cake pan with baking spray; set aside.
Combine dry cake mix, water and egg whtie in medium bowl. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes. Pour into prepared pan.
Bake 25 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool 20 minutes. Remove from pan; cool completely on wire rack. Meanwhile, stir 2 tablespoons confectioners' sugar with berries in medium bowl; let stand at room temperature until juicy.
Slice cake horizontally in half with serrated knife. Place bottom layer on serving dish cut-side up; spread with pudding. Add cake top, cut-side down. Sift remaining confectioners' sugar over top.
Serve each piece of cake with berries.
White Cake with Berries and Cream