Name: St. Patrick’s Day Rainbow Cake
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1-inch cubes -; 1/2 cup heavy whipping cream -; 1 package (8 ounces) cream cheese, softened -; 1/4 cup confectioners' sugar -; 5 teaspoons orange juice -; 1/2 teaspoon grated orange zest -; 2 cups fresh raspberries -; 1 cup fresh blueberries -; 15 to 18 large green grapes, halved -; 1 can (15 ounces) of mandarin oranges, well drained -; 10 to 15 fresh strawberries, halved -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - St. Patrick’s Day Rainbow Cake

1. 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1-inch cubes -

2. 1/2 cup heavy whipping cream -

3. 1 package (8 ounces) cream cheese, softened -

4. 1/4 cup confectioners' sugar -

5. 5 teaspoons orange juice -

6. 1/2 teaspoon grated orange zest -

7. 2 cups fresh raspberries -

8. 1 cup fresh blueberries -

9. 15 to 18 large green grapes, halved -

10. 1 can (15 ounces) of mandarin oranges, well drained -

11. 10 to 15 fresh strawberries, halved -

How to cook deliciously - St. Patrick’s Day Rainbow Cake

1. Stage

Arrange cake cubes in a rainbow arch on a large serving platter. In a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese, sugar, orange juice and orange zest until smooth; fold in whipped cream.

2. Stage

Gently spread cream cheese mixture over cake cubes. Arrange fruit over cream cheese mixture in a rainbow pattern. If desired, garnish with additional whipped cream to create cloud shapes.