Total Time
Prep 15 mins
Cook 45 mins

People will think this easy cake was time consuming and difficult to make. To vary the flavours of this cake change; the cake mix, the vanilla extract, pudding, fruit and or nuts to suit your own tastes. I hope you enjoy this cake.

Ingredients Nutrition


  1. Preheat oven to 350 degrees
  2. Butter and flour a 13 x 9 x 2 inch pan
  3. Cake Mix
  4. In a large bowl add the cake mix, pudding mix and powdered milk
  5. Add the eggs, one at a time mixing well
  6. Next add the vegetable oil and the buttermilk
  7. Mix on low then medium speed for 3 minutes then add the white chocolate chips and set aside
  8. Swirl Filling
  9. Beat the cream cheese and butter on high for 2 minutes with blender
  10. Next lower speed and add the sugar, then the eggs, one at a time, mixing well
  11. On low speed, add 2 tbsps plus 2 tsps of flour and vanilla extract
  12. Scrape down the sides of the bowl and set aside
  13. In a small bowl toss the apricots, cashews, raisins, candied ginger and toasted coconut with 1 tsp of flour
  14. Add the fruit and flour to the cream cheese mixture
  15. Pour half of the vanilla cake batter into the prepared pan, top with the fruit and cream cheese mixture
  16. Now pour the remaining vanilla cake batter ontop of the fruit and cream cheese mixture
  17. Take a knife and gently swirl thru all 3 cake layers to create a marbilized effect
  18. Bake in a 350 degree oven for 40 - 50 minutes - or until a toothpick comes out almost clean
  19. Cool completely and frost top of cake with cool whip
  20. Refrigerate for 1 hour and enjoy
  21. This cake is also wonderful sprinkled with icing sugar, or served with vanilla bean ice cream, or glazed with chocolate or carmel


Most Helpful

This cake deserves more than 5 stars! I omitted the ginger and apricots for this only because I did not have any on hand, this cake is company-worthy, it is very rich so a small piece goes a long way, thanks for sharing BK!...Kitten:)

Kittencal@recipezazz January 18, 2007

Wow! This takes a cake mix and turns it into something special. I have to confess I did use lemon instant pudding in this recipe. After two trips to the store and buying the wrong pudding mix twice, I decided to just go ahead and use it. I added it to a white cake mix and followed the rest of the recipe I promise! This cake smells heavenly baking and bakes up very fluffy and tall. I served the cool whip on the side instead of frosting the cake with it. (It takes us a while to finish a cake at my house ) Whipped topping finished this cake off beautifully, the cake itself is plenty sweet and doesn’t need a sweet icing. I would make this again, and possibly leave out the raisens. I also want to note that this cake kept well and stayed soft for the week it was in my fridge. The last piece was as good as the first! Good use of contest ingredients!

Susie D February 18, 2005

this was delicious and easy and no one @ at the dinner party I brought it to even guessed it was a cake mix. Very good, moist, fruity.

mandabears February 17, 2005

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