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Quick and Deeelish Jam Cake With Caramel Frosting

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“You can make this moist jam cake from a spice cake boxed mix AND the caramel frosting tastes like the old-fashioned penuche fudge....ummm ummmm. It is rich and buttery and oh so quick. You can make the cake ahead of time, wrap the layers well, and freeze for at least three weeks if you like. It will be the hit of your Christmas or Holiday Party!”
READY IN:
27mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. CAKE:
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Prepare three 8" or two 9" round cake pans.
  4. Mix the cake mix and cinnamon together.
  5. Add the buttermilk, applesauce, vegetable oil, eggs, and jam.
  6. Mix thoroughly.
  7. Fold in the raisins and nuts.
  8. Pour batter into pans.
  9. Bake for 22 to 25 minutes or until they spring back when touched lightly in the middle.
  10. Cool for 10 minutes in the pan; invert cakes onto wire cooling racks.
  11. Set aside and prepare frosting.
  12. FROSTING:
  13. Use the butter wrapper to grease the inside of a saucepan.
  14. Over medium heat melt butter and brown sugar together; bring to a boil.
  15. Stir and boil for 2 minutes exactly.
  16. Stir in evaporated milk; bring to boil.
  17. Remove from heat and add powdered sugar and vanilla.
  18. Beat until smooth and creamy.
  19. Not only do I double the recipe, but at the end I put it in a mixing bowl before it cools down and beat it with a mixer. When it starts cooling it will get thicker, so frost cake before it hardens.
  20. I made seven of these yesterday, wrapped them in plastic wrap after they cooled, put them in cake boxes with a bow and a tag and they made WONDERFUL (and very appreciated) presents for family and friends.
  21. Enjoy, and please let me know if you enjoy them as much as we do!

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