Mother’s Day was a lovely day. I woke up and went for a little run with Little Boy #3 – he rode alongside me on his big boy bike. We went to visit the new baby alpaca at a farm that backs up to our neighborhood. It’s the sweetest little thing. If I didn’t already have my hands full with the boys I already have, I might consider adopting a baby alpaca myself. But just one… Wouldn’t want things to get too crazy around here!
Then I took a quick shower and hopped back into bed. Is there anything better than getting back into bed? Little Boy #1 had clipped a recipe for a breakfast burrito from his Highlights magazine a couple of weeks ago and asked if he could bring me breakfast in bed on Mother’s Day. Yes, you absolutely may my sweet (most of the time) boy.
I relaxed in my big, cozy, warm bed listening to them scurry around in the kitchen for a few minutes. Bliss. Then Little Boy #1 carried in my coffee, Little Boy #2 carried a tray with my breakfast burrito, and Little Boy #3 brought flowers. They were so proud of themselves.
My favorite part was when Little Boy #1 asked if I would like to eat lunch and dinner in bed as well?
Hope your day was just as lovely. And I hope you get a chance to try this cake! It starts with a yellow cake mix so it’s super easy and fool-proof, and I even lightened it up by using Greek yogurt. It’s laced with almond glaze so it stays super moist. Top it with a freshly whipped cream and a handful of your favorite berries. You don’t even have to worry about putting the berries on just so – go ahead and pile them on all willy nilly. It’s the perfect fancy cake for those of us who don’t make fancy cakes!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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For the Cake
- 1 yellow cake mix
- 1 small box (3 ounce) vanilla cook and serve pudding
- 1 cup plain nonfat Greek yogurt
- 1/2 cup vegetable oil
- 4 eggs
- 1/2 cup water
- 1 teaspoon almond extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 1/2 teaspoon almond extract
- 2–3 tablespoons milk
For the Cream
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup halved strawberries
- 1 cup raspberries
- 1 cup blackberries
- Preheat oven to 350 degrees.
- In the bowl of an electric or stand mixer, mix cake mix, pudding, Greek yogurt, oil, eggs, water, and almond extract on low speed for 30 seconds, then on medium speed for another minute so it is smooth.
- Pour the batter into a greased 10 inch springform pan. I used Pam nonstick cooking spray for baking.
- Bake the cake for 53-55 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs on it, but no wet batter.
- Allow the cake to cool for 5 minutes before releasing the sides and bottom of the pan, and then transfer it to a cooling rack.
- After the cake has cooled for 20-30 minutes, place the semi cooled cake onto your cake stand or plate.
- Poke holes about 1 inch apart into the cake, being careful not to go all the way to the bottom of the cake or too close to the edge. I used the pokey end of my candy thermometer to do this.
- Pour the prepared almond glaze slowly over the cake, allowing it to run into the holes and a little down the sides as well.
- Cover the cake loosely and refrigerate until ready to top and serve.
- When you are ready to serve the cake, make your whipped cream and top with berries.
For the Glaze
- Whisk together powdered sugar, melted butter, almond extract, and milk in a small bowl. You want to start with 2 tablespoons of milk, and if needed add a little more until you have a glaze with the consistency that is thin enough to pour and drizzle.
For the Whipped Cream
- When making whipped cream, it is very helpful if your cream, bowl, and beaters are very cold. I chill the metal bowl of my stand mixer prior to whipping the cream.
- Place heavy cream, powdered sugar and vanilla extract into the bowl and beat on medium low speed for 1 minute or until the cream starts to thicken. Then increase the speed to medium and whip the cream until peaks start to form. Do not over beat.
- Serving Size: 1 Serving
- Calories: 708
- Sugar: 58g
- Sodium: 636mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 19.2g
- Trans Fat: 1g
- Carbohydrates: 90g
- Fiber: 3.2g
- Protein: 11g
- Cholesterol: 137mg