A Birthday Ice Cream Sundae Cake

READY IN: 30mins
SERVES: 12-16


  • 1
    (510 g) package devil's food cake
  • 1 13
    cups water
  • 3
    tablespoons crisco vegetable oil or 3 tablespoons canola oil
  • 8
    cups vanilla ice cream, slightly softened
  • 1
    cup smucker's chocolate fudge topping
  • 1
    cup smucker's strawberry jam or 1 cup raspberry jam
  • 12
    cup smucker's sundae syrup (Chocolate or Caramel)


  • Preheat oven to 350°F Spray two 13x9-inch cake pans with cooking spray and set aside.
  • Beat cake mix, eggs, water and oil on low speed for 30 seconds to blend, then on medium speed for 2 minutes. Divide batter into greased pans.
  • Bake in centre of preheated oven for 10-15 minutes or until set. Remove cakes from pan and cool completely.
  • Line the bottom and two sides of one pan with waxed paper.
  • Spread half of the softened ice cream evenly across the bottom of the pan. Spread Smucker's Topping evenly on top of the ice cream layer.
  • Place first cake on top of the ice cream and chocolate layer. Spread remaining softened ice cream evenly on top of the cake layer.
  • Spread Smucker's jam evenly on top of the remaining cake layer. Flip the jam covered covered layer of cake on top of the ice cream layer in pan.
  • Freeze for at least 3 hours or overnight.
  • To serve, loosen the edges of the cake with a hot knife, and flip and unmold onto a serving tray. Decorate the cake for birthdays or other special occasions with Smucker's Sundae syrup.