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Cream Cake Dessert

By: Peggy Stott  
"Folks really go for this light cake with fluffy cream filling. My son first tried this treat while in high school and asked me to get the recipe. I've used it countless times since for all sorts of occasions. It's easy to transport to a potluck because the cream is on the inside. -Peggy Stott, Burlington, Iowa"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 199 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1/2 cup shortening
  • 1 cup water
  • 4 eggs
  • FILLING:
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • fresh raspberries

Directions

  1. In a mixing bowl, beat cake mix, pudding mix and shortening on low speed until crumbly. Add the water and eggs; beat on medium for 2 minutes. Pour into a greased and floured 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
  2. Meanwhile, in a saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.
  3. In a mixing bowl, cream the butter shortening, sugar, vanilla and salt; beat in milk mixture until sugar is dissolved, about 5 minutes. Split cake into two horizontal layers. Spread filling over the bottom layer; replace top layer. Cut into serving-size pieces. Garnish with raspberries if desired.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2007 by elaine 
I first saw this recipe years ago in one of my taste of home cook books,I made it my daughter... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2008 by Cook 
The cake reminds me very much of a twinkie. If you are not a fan of frosting, this is the... MORE

 
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