Spring Blossom Cake


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This cake is a delicious combination of cream, oranges and toasted rice cereal.

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Serving Size / Yield

8 servings


  • 1 1/2 C. toasted rice cereal
  • 2 1/2 Tbs. shredded coconut
  • 2 Tbs. chopped walnuts
  • 2 Tbs. butter
  • 1 Tbs. brown sugar
  • 1 Tbs. corn syrup
  • 6 oz. cream cheese
  • 1 1/4 C. whipping cream
  • 2 Tbs. gelatin
  • 1 1/4 C. orange juice
  • 11 oz. drained mandarin oranges
  • 8 strips angelica

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Place the cereal, coconut and walnuts in a bowl. Warm the butter, sugar and corn syrup in a saucepan until the butter and sugar have melted. Pour over the rice cereal and mix together. Press into the base of an oiled 8-inch cake pan. Put in the fridge to harden.

Beat the cream cheese until soft. Whip the cream until stiff and fold into the cream cheese. Dissolve gelatin in orange juice, and stir into the cream cheese mixture. Chop half the mandarin oranges and add to the cream cheese mixture. Chill until it almost sets. Pour into the pan and put in fridge for 1 hour until set. Carefully remove from the pan and put on a plate, and decorate with mandarin oranges and strips of angelica.

Serve with: Sunshine Punch

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