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Birthday Berry Cream Cake

Birthday Berry Cream Cake
1 hr 10 Minutes Total time 25 Minutes Prep time 45 Minutes Cook Time 339 Calories 14 Servings


Nonstick cooking spray
2 large eggs
½ cup raw cane sugar
2 spotted DOLE® Bananas, peeled and mashed
1 cup plain nonfat Greek yogurt
1 cup natural buttery spread with olive oil, ½ cup melted and ½ cup softened
2 teaspoons vanilla extract
1½ cups white whole wheat flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 package (8 ounces) fat free cream cheese, softened
3 cups powdered sugar
2 cups hulled and halved DOLE® Strawberries
1½ cups DOLE® Raspberries
1 cup DOLE® Blueberries


  1. Preheat oven to 350°F; spray a 9-inch springform pan with nonstick cooking spray.
  2. Whisk eggs and sugar in a large bowl until foamy; whisk in bananas, yogurt, ½ cup melted buttery spread and vanilla extract. Whisk in flour, baking powder and baking soda; pour batter into prepared pan.
  3. Bake cake 45 minutes or until a toothpick inserted in center of cake comes out clean; cool completely in pan on wire rack. Run knife around edge of pan to loosen; remove cake from pan. With serrated knife, cut cake in half horizontally.
  4. Beat cream cheese, powdered sugar and remaining ½ cup softened buttery spread in a large bowl with mixer on low speed 1 minute or until incorporated; increase speed to high and beat 2 minutes or until light and fluffy. Cover and refrigerate at least 2 hours or up to overnight. Makes about 2¼ cups.
  5. Place 1 cake layer on cake stand or serving platter; spread top with 1 cup cream cheese mixture. Place remaining cake layer on top of cream cheese mixture; spread remaining 1¼ cups cream cheese mixture over top and sides of cake. Refrigerate cake 1 hour.
  6. Arrange strawberries, raspberries and blueberries on top and sides of cake in circular pattern; cut cake into 14 slices to serve.

Tips & tricks

Refrigerate cake in an airtight container for up to 5 days.
Eggs Milk and Other Dairy Wheat Vegetarian

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