Red and White Special Occasion Cake

For a beautiful, colorful dessert, you should look no further than the Red and White Cake. This easy recipe tastes light and delicious, and makes a perfect end to a meal.

Red and White Special Occasion Cake
1 white cake mix
1 box raspberry Danish Dessert
1 (8 oz.) pkg. cream cheese
1 cup sugar
2-3 cups whipping cream or Cool Whip

Prepare cake according to the directions on the box. Bake the cake in a greased and floured jellyroll pan or a cookie sheet with sides. Let cool. Prepare Danish Dessert and set aside to cool, stirring occasionally. Beat cream cheese and sugar until very smooth. Whip cream separately and then fold into cream cheese mixture. Less than 1½ cups cream makes a thicker frosting, more makes a richer cake. Spread the cream on the cold cake, and then top the cream mixture with cooled Danish Dessert. Keep covered and refrigerated.

Variations: mix 2 to 3 cups fresh or frozen strawberries or raspberries into Danish Dessert; use a chocolate cake or a vanilla/chocolate swirl cake.


  1. I usually cook the Danish Desert while the cake is baking. I let it cool in the pan for about an hour until the cake is cool enough to frost. Then the Danish Dessert doesn't melt the frosting, and I don't have to wait longer for it to cool.


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