Russian Cake (Creole Trifle

YIELD: 1 cake


  • 1
    (18 ounce) box Duncan Hines yellow cake mix (6-8 cups diced cake pieces) or 1 almond cake mix (6-8 cups diced cake pieces)
  • 1
    cup water (or as specified in cake mix directions)
  • 13
    cup vegetable oil (or as specified in cake mix directions)
  • 2 -3
    eggs (or as specified in cake mix directions)
  • 8
    tablespoons seedless raspberry jam
  • 1 - 1 12
    cup white rum (will depend on amount of cake pieces)
  • 1
    teaspoon anise flavoring (look for the real stuff)
  • red food coloring (just in case, my jam wasn't red enough)
  • buttercream frosting
  • colored sprinkles (the spherical kind)


  • Mix rum, anise, jam and (optionally) the food color with a wire whisk until everything is well integrated; the alcohol in the rum helps dissolve the jam quickly so it shouldn’t be more than 30 seconds.
  • Pour evenly over your cake pieces and place bowl in fridge for a few hours or overnight (covered). The more cake pieces you use for the inside, the denser and heavier the cake will be. The Russian cakes I remember weighed several pounds and seemed very heavy for their size.
  • When ready to assemble cake, bake your boxed cake according to instructions in a 9-inch cake pan. When cool split the cake evenly down the middle. Place one half in a 9-inch springform pan (one used for cheesecakes) and “fill” with your soaked cake pieces. Try to get this even as possible.
  • Place top layer over “filling” and cover with plastic wrap, the plastic touching the top of the cake. I placed my cleaned cake pan over the top of this and weighed it down with jars from the fridge. The reason I did this was to make sure that the cake was flat, number one, but also I wanted some of the “juice” from the middle to seep into the top and bottom layer, thereby binding the cake together.
  • Place in fridge overnight (make sure it’s covered). The next day, frost the top and cover with sprinkles.