Dessert for a Crowd
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This dessert for a crowd has been a treasured recipe in my collection ever since I first tried it years ago at a church luncheon. Its simplicity and ability to feed a large group make it a go-to choice for gatherings. Not to mention, it’s absolutely delicious and consistently wins rave reviews from anyone who tries it. It’s a guaranteed crowd-pleaser.
Over the years, I’ve served this dessert to guests at family parties, bridal showers, and even holiday celebrations. Its flavor and texture remind me of a classic strawberry shortcake, but with an irresistible cheesecake-inspired twist. The original recipe called for raspberries, which I personally adore. However, not everyone in my household shares my enthusiasm for raspberries.
To accommodate everyone’s tastes, I typically substitute them with strawberries. Most of the time, I macerate the strawberries in sugar to enhance their natural sweetness. Alternatively, I’ve used a package of Danish dessert mix, preparing it according to the fruit sauce directions and then folding in the strawberries for a rich, tangy topping.
One Easter, I decided to simplify the process by using a store-bought strawberry glaze. While convenient, I found that it didn’t quite capture the same homemade freshness as macerated strawberries or the Danish dessert version. The extra effort of preparing the strawberries is well worth it for the vibrant flavor it brings to the dish. This small customization makes this dessert feel even more special and tailored to the occasion.
Dessert for a Crowd
- WHITE CAKE MIX PLUS INGREDIENTS REQUIRED TO MAKE IT
- CREAM CHEESE
- POWDERED SUGAR
- COOL WHIP
- FRUIT TOPPING – OPTIONS ARE LISTED IN THE RECIPE
Instructions for Dessert for a Crowd
Start this dessert recipe by preparing a boxed cake mix according to the instructions. Spray a 13 x 18 jelly roll pan with nonstick spray, pour the batter in, and spread it out evenly.
Bake at 350°F for 20 minutes, then let the cake cool completely.
Meanwhile, combine cream cheese and powdered sugar in a mixing bowl, blending them together until smooth. Add in cool whip and continue beating until the mixture becomes creamy.
Spread this luscious layer over the cooled cake. Slice into servings, and top each piece with fruit topping for a delicious finish. I like to use fresh fruit with Danish Dessert.
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can use any flavor of cake mix to suit your preference. Just follow the package instructions for preparation.
What can I use instead of Cool Whip?
You can substitute Cool Whip with homemade whipped cream. Beat heavy cream with a bit of sugar and vanilla extract until stiff peaks form.
Can I make this dessert ahead of time?
Absolutely! You can prepare it a day in advance. I just keep the toppings in the fridge until I’m ready to serve. Then I assemble the dessert.
What fruits work best as toppings? Fresh berries, sliced peaches, or even canned fruit pie filling work wonderfully. Choose fruits that complement the cake flavor.
Can I use a different pan size? If you don’t have a jelly roll pan, you can use two 9×13-inch pan.
How do I store leftovers? Cover the dessert tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 3 days.
For more recipes like this, try:
- Texas Sheet Cake
- Brownies for a Crowd
- Sheet Pan Chocolate Chip Cookies
- Sheet Pan Monster Cookie Bars
Dessert for a Crowd
Real Mom Kitchen
Equipment
Ingredients
- 1 white cake mix plus ingredient to make the cake mix
- 16 oz cream cheese, softened (two 8 oz pkgs)
- 4 cups powdered sugar
- 12 oz pkg Cool Whip
- fruit topping *** see not below for options
Instructions
- Mix cake mix according to the package. Spray the bottom on a jelly roll pan ( 13 x 18) . Pour batter into pan and spread evenly.
- Bake at 350 degrees for 20 minutes. Let cool completely.
- With a mixer, blend cream cheese and powdered sugar together. Add cool whip and beat until smooth and creamy.
- Spread mixture on top of cooled cake.
- Cut into pieces and serve with fruit topping.
Notes
- canned pie filling
- Danish Dessert prepared according to fruit sauce directions with fresh fruit mix in
- Macerated strawberriesÂ
To macerate the strawberries, place hulled and sliced berries in a bowl and sprinkle with granulated white sugar about 2 tablespoons per pint. Let the berries and sugar macerate at room temperature for at least 30 minutes. - any berry sauce recipe you like (I have a few on my site)
- raspberry (blackberries would work too) sauceÂ
For the raspberry sauce you need 2-3 pkgs of frozen raspberries (the kind in heavy syrup is what I have used). In a sauce pan, mix berries with 1/2 cup sugar and enough cornstarch (like 1 Tbp cornstarch) to thicken sauce to desired consistency. Heat until sauce is just bubbly and thickened. Let cool.
