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Montana Summer Fluff Cake

Neither Luc nor Colette have complained about this Summer of isolation, I am forever impressed by their understanding of the seriousness of the pandemic, but I know they both are desperately missing their annual Montana summer with Grandma and Grandpa. Days spent riding mules, fishing at the creek, and campouts at Great-Grampa's family mountain reserve. So Montana Summer comes to NorCal as a celebration of Luc's Birthday this past July in the form of Grandma's Orange Fluff Salad fashioned into a sort of Birthday Cake.


1 8 oz container Non-Dairy Whipped Topping*

1 8 oz container Sour Cream

1 3 oz package Fruit Flavored Gelatin

1 15 oz can of Canned Fruit, drained with syrup reserved

2 cups Mini Marshmallows

1 7 oz package Lady Fingers (two sleeves)


  • Make fluff, in a bowl mix: whipped topping, sour cream and fruit flavored gelatin.

  • Cake can be assembled like a Charlotte or layered like a Tiramisu.

  • To assemble:

  • Create your first cake layer with one sleeve of lady fingers. In a plate or shallow bowl pour some of the reserved fruit syrup. Give each lady finger a quick roll in the syrup and lay into layer into a casserole dish or other desired container (trifle bowl, etc.). The lady fingers will be very dry and crisp, but as the dessert sets up, they will become soft cake. Do Not soak lady fingers, or cake will be soggy.

  • Top lady finger layer with half of the drained fruit, half the mini marshmallows, and half of the fluff. I put the fluff into a piping bag for easy decorative application.

  • Repeat steps above for the second layer of the dessert.

  • Chill dessert in refrigerator for at least 2 hours to ensure cake is soft and fluff is set.

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