All-American Celebration Cake


  • 1 (16 ounce) package angel food cake mix
  • 1 lemon
  • 1/2 cup powdered sugar
  • 3 cups strawberries, sliced (12 ounces)
  • 1/2 pint fresh blueberries (about 1 cup)
  • 1/2 pint fresh raspberries (about 1 cup)
  • 1 (8 ounce) container frozen whipped topping, thawed
  • Fresh mint leaves (optional)


  1. Heat oven to 350 degrees F.
  2. Prepare cake mix according to package directions. Pour batter into un-greased rectangular dish, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn dish upside down onto cooling rack; cool completely. (Do not remove cake from baker.)
  3. Zest whole lemon. Juice lemon to measure 2 tablespoons juice. Whisk lemon juice, zest and powdered sugar in bowl until smooth.
  4. Slice strawberries. Add strawberries, blueberries and raspberries to sugar mixture; mix gently to coat fruit.
  5. Using a large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at least 2 hours to allow juices to soak into cake.
  6. Just before serving, use a decorator; fill with whipped topping and pipe stars evenly around edge of cake.
  7. To serve, cut into squares. Garnish each serving with additional whipped topping and mint leaves, if desired.

Yield: 15 servings

(Low Fat) Nutrients per serving: Calories 190, Total Fat 3 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 37 g, Protein 3 g, Sodium 220 mg, Fiber 1 g

Recipe credit: Pampered Chef

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