Cream Cake Dessert Recipe
Cream Cake Dessert Recipe photo by Taste of Home

Cream Cake Dessert Recipe

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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, Lomax, Iowa
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:16-20 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 16-20 servings


  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup shortening
  • 1 cup water
  • 4 eggs
  • 5 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Fresh raspberries, optional

Nutritional Facts

1 serving (1 piece) equals 323 calories, 18 g fat (7 g saturated fat), 56 mg cholesterol, 354 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, beat the cake mix, dry pudding mix and shortening on low speed until crumbly. Add water and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 13-in. x 9-in. baking pan.
  2. Bake at 350° 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.
  3. Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.
  4. In a large bowl, cream the butter, shortening, sugar, until light and fluffy. Beat in the milk mixture, vanilla and salt until smooth.
  5. Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with filling. Top with remaining cake layer. Garnish with raspberries if desired. Yield: 16-20 servings.
Originally published as Cream Cake Dessert in Taste of Home August/September 2000, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Apr. 9, 2014

"This is one of my favorite cakes. It reminds me of a big Twinkie! It's moist, flavorful and just plain delicious. Just be careful, once you start eating it, it's hard to stop."

Reviewed Jul. 7, 2013

"I have made this cake many times, and it is always moist. Recently I added a layer of fresh raspberries on top of the cream layer, to give it a pop of flavor, then added the cake layer on top. Delicious!"

Reviewed Sep. 13, 2011

"Wonderful cake recipe! I have made this many times."

Reviewed Jul. 11, 2011

"Made as base for graduation cake. Everyone loved it and came back for seconds!!!!! Even those on diets!!!!!"

Reviewed Jan. 17, 2011

"I make with choc cake, wonderful"

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