Prepare cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean.
Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes.
In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving.
Cake with Jam on top OR Jam Cake Cake with jam on top
Serving size: 1 cake
Ingredients:
1. 1 cup sugar
2. 1 cup jam (any fruit jam, we used seedless raspberry)
3. 1 cup buttermilk
4. 1 teaspoon baking […]
Coconut Snow Cake Serving size: 15
Ingredients:
1. 10 large free-range egg whites
2. Zest of 1 lemon
3. Zest of 1 orange
4. 1 tbsp lemon juice
5. 1 tsp cream of tartar
6. ½ tsp salt
7. 200g […]
Cashew Nut Mocha Cake Cashew Nut Mocha Cake recipe Serving size:12-16 servings
Ingredients to prepare Cashew Nut Mocha Cake:
Chocolate Crust:
1 c almond or pecan meal, ground up almonds/pecans […]
Dark Fruit Cake Serving size: 2 loaves
Ingredients:
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon freshly […]
Daffodil Cake Serving size: 8
Ingredients:
6 large eggs
¼ teaspoon salt
½ teaspoon cream of tartar
¾ cup (144 grams) granulated sugar
1 teaspoon vanilla extract
½ cup (60 grams) […]