Substitute any berry, or a combination, for the raspberries in this easy cake.

Serves 8


  • ¼ cup canola oil, plus more for greasing pan
  • 2 cups vanilla ice cream, melted
  • 1½ cups self-rising flour
  • ½ tsp. kosher salt
  • ½ pound (about 2 cups) raspberries


Active time: 10 minutes
Total time: 40 minutes

Preheat oven to 375°. Lightly grease a 9" round baking or pie pan with oil.

In a medium bowl, whisk together ice cream, flour, oil, and salt and pour into prepared dish. Scatter raspberries over the top and bake until just cooked through and golden brown, about 30 minutes. Serve warm or at room temperature, spooned into bowls or cut into wedges.


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