This Fruit Basket Cake is a showstopping dessert for any event. Use a simple cake mix and top it off with whipped cream and fresh fruit.Â
I’m a big fan of recipes that look impressive but are secretly super easy to make. Desserts can be especially involved. So many ingredients and steps are required to make a cake, and if you’re not good with a piping bag, frosting and decorating a cake can be challenging.
That’s why this recipe for fruit basket cake is an excellent one to keep on hand. It starts with a simple yellow cake mix. Bake it up in two round cake pans, spread it with lemon pie filling (also from a box!), then layer it with luscious whipped cream and ripe fruit.
The beauty of this recipe is that you can use whatever fruit is at its peak. In the spring I like to use fresh strawberries, and in the summer, I’ll switch to blueberries and raspberries. You can even use tropical fruit or canned fruit—just be sure to drain it well!
I also like to dress the finished cake up with chocolate shavings or a sprinkle of toasted coconut. Whenever I show up at a party with this cake, I never come home with leftovers.
What is whipped cream stabilizer?
Whipped cream stabilizer is typically a mixture of dextrose, cornstarch, gelatin, and other ingredients. When added to heavy cream, it will help thicken the cream as it’s whipped and will add structure to the cream so it will hold its shape and thickness for longer. One of the most well-known whipped cream stabilizers is Whip It from Dr. Oetker, which can be found in the supermarket baking aisle. It’s sold in pouches, and usually one pouch is enough to stabilize a cup of heavy cream.
If you don’t have whipped cream stabilizer, you can add a teaspoon of cornstarch mixed with two tablespoons of powdered sugar or a teaspoon of instant vanilla pudding mix to your heavy cream as it’s starting to thicken.
For this cake, it’s important to use some form of whipped cream stabilizer so the whipped cream is thick and sturdy enough to support the layers of cake and berries.
How do I store leftovers?
If you have leftover fruit basket cake, you can store leftovers in an airtight container in the refrigerator for 1 to 2 days. However, the whipped cream and berries might begin to get soft and runny, and the cake will get soggy.
If you want to make this cake ahead of time, you can bake the cake and wrap each cooled layer tightly in plastic wrap. Store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. The whipped cream and berries, however, should be prepared just before serving. Â
Serving suggestions
A fruit basket cake is the perfect ending for a summer feast of Grilled Lamb Chops, Air-Fryer Corn On The Cob, and Slow Cooker Baked Beans. If you’re making a dessert spread, cover all the bases of sweet tooth preferences by including this in a buffet of Walnut Brownies, Peanut Butter Sandwich Cookies, and Red Velvet Cake Pops.
Fruit Basket Cake
Ingredients Â
For The Cake:
- 1 package yellow buttermilk cake mix (13.25 ounces)
- 1 package lemon pudding and pie filling (3.4 ounces)
For The Whipped Cream:
- 4 cups heavy cream
- 1 1/2 cups powdered sugar
- 4 pouches whipped cream stabilizer
- 1 tablespoon vanilla extract
- 2 cups berries such as raspberries, blueberries, or strawberries
InstructionsÂ
To Make The Cake:
- Prepare the yellow cake mix in 2 9-inch round cake pans according to the package directions. Cool completely, approximately 1 hour. Prepare the lemon pie filling.
- Spread the cooled cake layers with a thin layer of the lemon filling, about 1/4 cup total. Save the rest of the filling for another use.
To Make The Whipped Cream:
- Using a stand mixer or electric hand mixer, whip the heavy cream on slow speed. When it begins developing soft peaks, gradually add the powdered sugar and the whipped cream stabilizer. Continue to whip until the cream forms stiff peaks. Whip in the vanilla extract.
To Assemble The Cake:
- Place one of the cake layers on a serving platter. Spread with about 1/2 of the whipped cream.
- Top with about 1/3 of the berries in an even layer.
- Carefully place the second cake layer on top of the berries, then top with the rest of the whipped cream and the rest of the berries. Serve immediately.
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