Raspberry Jam Cake

READY IN: 40mins
Recipe by Vseward Chef-V

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.

Top Review by ArchaeologistBarbie

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!

Ingredients Nutrition

Directions

  1. Grease and flour 2 (9-inch) round cake pans.
  2. 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.
  3. Place one baked layer on plate.
  4. Spread 1/3 cup seedless raspberry jam to within 1 inch of edge.
  5. Top with second layer.
  6. Spread 1 can Creamy Supreme Vanilla Frosting over sides of cake, bringing frosting just over top edge.
  7. Top with 1/2 cup seedless raspberry jam; spread evenly.
  8. Garnish with fresh raspberries.

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