Use your favorite berry(s) to top this delicious dessert. Fresh or frozen. My favorite is raspberry or fresh strawberry.


  • 1 white cake mix (prepared according to package instructions)
  • 1 (4.75 oz) Package Danish Dessert (see picture in post)
  • 1 8 oz Cream Cheese, softened
  • ½ cup powdered sugar
  • 1 8 oz package Cool Whip
  • 3-4 cups fresh or frozen berries


  1. Preheat oven to 350 degrees and bake cake according to package instructions. Use a large 13×18 lightly greased cookie sheet to bake it in. Mine only took 12 minutes to cook. It should take 12-15 min. When toothpick placed in center comes out clean you know it is done.
  2. Let cake cool completely
  3. In a sauce pan, combine contents of the Danish Dessert with 1¾ cup cold water. Put on medium high heat and stir continuously until mixture comes to a boil, Boil for 1 minute or until mixture thickens.
  4. Remove form heat and add in fresh or frozen fruit, Transfer hot mixture to fridge (I put it on a hot pad in the fridge)
  5. While the berry topping is cooling combine softened cream cheese and powdered sugar until completely combined and smooth. Can use a hand mixer if needed.
  6. Mix in Cool Whip and carefully spread onto cake.
  7. (The cheesecake layer is thick and can be hard to spread. I like to put big spoonfuls evenly across cake and careful spread them to the edge and towards each other (that sounds weird, but it really helps not bring up the top layer of cake and have it get all mixed up in the cheesecake layer.)
  8. Once the cheesecake layer is evenly spread check the berry mixture to see if it has cooled off. Don't leave it in the fridge too long or it will set up. It doesn't have to be completely cool to add to the cake, you just don't want it to be hot or it will melt the cheesecake layer
  9. Spread the berry topping evenly over the cheesecake layer and put entire dessert in the fridge for at least two hours or overnight.
  10. Keep Refrigerated

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