Raspberry Jam Cake

"I tried to duplicate a birthday cake I tasted at a party, I came pretty dang close! This is an easy and elegant cake. Now I make it for the holiday dessert buffet. It's so beautiful."
 
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photo by ArchaeologistBarbie photo by ArchaeologistBarbie
photo by ArchaeologistBarbie
photo by slaring photo by slaring
photo by Tami S. photo by Tami S.
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Vseward Chef-V photo by Vseward Chef-V
Ready In:
40mins
Ingredients:
8
Serves:
8-10
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ingredients

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directions

  • Grease and flour 2 (9-inch) round cake pans.
  • Prepare Cake mix according to package directions using 1 cup water, 1/4 cup oil, 3 eggs and 1 pkg (4-serving size) Jell-o French Vanilla Flavor Instant Pudding & Pie Filling.
  • Place one baked layer on plate.
  • Spread 1/3 cup seedless raspberry jam to within 1 inch of edge.
  • Top with second layer.
  • Spread 1 can Creamy Supreme Vanilla Frosting over sides of cake, bringing frosting just over top edge.
  • Top with 1/2 cup seedless raspberry jam; spread evenly.
  • Garnish with fresh raspberries.

Questions & Replies

  1. Can I add seedless raspberry preserves plus the pudding to this recipe? Also can it work with cupcakes.
     
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Reviews

  1. My husband asked me for a yellow cake with raspberry jam. It turned out amazing. I did have to tweak this recipe a tad only because I did not have vanilla pudding so, since lemon pairs well with raspberries, I used lemon pudding and instead of 1 cup of water, I added a 1/4 cup of lemon juice with 3/4 cups water. He cannot get over how good this cake turned out.
     
    • Review photo by slaring
  2. I made this for my husband's birthday. I used homemade Juneberry jam instead of raspberry. jam. The instant pudding makes the cake so moist. Super easy recipe! Delicious!
     
    • Review photo by Tami S.
  3. I had no idea such a simple addition to a prepackaged mix could make such a huge difference! This was delicious! I made it for a friend's birthday back in October (see picture) and forgot to review it. As I write this, I have another one in the oven - this time I used classic yellow moist supreme with vanilla pudding and am planning to frost with chocolate icing. I'm definitely looking forward to eating it! Thanks for a great recipe!
     
  4. I used a French Vanilla cake mix along with the French Vanilla pudding and the flavor was not in the least overpowering. Hubby scoffed up two big pieces before anyone else could get to it. Made for the Beverage Tag.
     
  5. I had this one printed off for awhile and made it yesterday. It is very easy and very good! I didn't have rasberries for garnish, so I used sprinkles. I am going to use this cake mix and your oil measurement to make a coconut cake, because I loved the texture of this cake. I am sure I will be making this one again. Thank you for another 5 star recipe Chef Vseward!!!
     
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RECIPE SUBMITTED BY

I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...
 
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