An indulgent dessert consisting of classic white cake with berries and Bavarian cream.
- PAM® for Baking Spray
- 1 pkg. (9-oz.) white cake mix
- 6 Tbsp. Egg Beaters*R 100% Egg Whites, divided
- 1 container (4-oz.) Swiss Miss*R Refrigerated Creamy Vanilla Pudding
- 4 cups assorted berries, divided
- 3 Tbsp. confectioners' sugar, divided
Preheat oven to 350F. Spray 8-inch round cake pan with baking spray; set aside.
Combine dry cake mix, water and 4 tablespoons Egg Beaters®. Beat on medium speed 3 minutes. Pour into prepared pan.
Bake 25-28 minutes, or until wooden pick inserted in center comes out clean. Cool 20 minutes. Remove from pan; cool completely on wire rack. Meanwhile, beat 2 tablespoons Egg Beaters until soft, white peaks form; fold egg whites into pudding to make Bavarian cream; refrigerate. Stir 2 tablespoons confectioners' sugar into fruit; let stand at room temperature until juicy.
Slice cake horizontally in half with serrated knife. Place bottom layer on serving dish cut-side up; spread with Bavarian cream. Add cake top, cut-side down. Sift remaining confectioners's sugar over top.
Serve each cake wedge with berries.