Spice Cake with Raspberry Filling and Cream Cheese Frosting

  1 reviews


box spice cake mix
Water, vegetable oil and eggs called for on cake mix box
package (8 oz) cream cheese, softened
cup butter or margarine, softened
3 1/2
cups powdered sugar
teaspoon vanilla
cups fresh raspberries
cup red currant jelly, if desired
Fresh mint leaves, if desired


  1. 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
  2. 2 Make and bake cake mix as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  3. 3 In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
  4. 4 On serving plate, place 1 cake, rounded side down. Spread with 1 cup frosting. Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
  5. 5 Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
  6. 6 In 1-quart saucepan, heat jelly over medium heat, stirring constantly, until melted. Brush melted jelly over berries. Garnish with mint leaves. Store covered in refrigerator.




Nutrition Information

Recipe Step Photos

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