“This recipe is easy to make--don't be fooled by the number of steps. It makes a beautiful presentation for holidays or other special occassions. I substitute "real" pound cake for the mix (I recommend #8953). I also vary the fruit, using the pound cake and filling as a base for other flavors I want to use--mostly strawberry.”
1hr 5mins
1 cake

Ingredients Nutrition


  1. Preheat oven to 400.
  2. Line 10 x 15 jelly roll pan with parchment paper.
  3. Prepare cake mix according to directions; pour into pan spreading evenly.
  4. Bake 15-18 minutes or until cake tester comes out clean; cool 10 minutes, then transfer to a cooling rack to cool completely.
  5. Microwave water on high 1 -2 minutes or until boiling. Add gelatin, stirring until dissolved. Add jam; whisk until smooth.
  6. Invert cake onto cutting board or other flat surface. Remove paper.
  7. Prick cake at 1/2" intervals using fork. Brush cake evenly with gelatin mixture.
  8. Trim 1/4" around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
  9. In a bowl whisk cream cheese and milk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix) Sprinkle with pudding mix; mix well. (Mixture will be very thick).
  10. Place one cake layer on oval platter. Attach open star tip to a decorator; fill with filling mixture. Pipe a straight border around edge of cake layer.
  11. Using a large scoop, place 4 scoops of filling down center; spread evenly to border using spreader.
  12. Top with second cake layer and repeat filling steps.
  13. For third layer, pipe a decorative star border around the edges.
  14. Pipe two stripes down the length of cake about 1 inch from each border, leaving center open.
  15. Arrange raspberries down center opening and blueberries down remaining openings.

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