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Danish Christmas Cake

 Danish Christmas Cake
This festive cake slices into beautiful torte-like layers—just right for the holidays.
16-20 ServingsPrep: 30 min. Bake: 30 min.


  • 1 package yellow cake mix (regular size)
  • 2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 package (11-1/2 ounces) macaroons, crushed
  • 1 jar (10 ounces) currant jelly
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • Prepare and bake cake according to package directions, using two
  • greased 9-in. round baking pans. Cool for 10 minutes before removing
  • from pans to wire racks to cool completely.
  • In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2
  • minutes or until soft-set. Stir in macaroons. Cut each cake
  • horizontally in half. Place one bottom layer on a serving plate;
  • spread with half of pudding mixture. Top with another cake layer;
  • spread with jelly. Top with another cake; spread with remaining
  • pudding mixture. Top with remaining cake.
  • In a small bowl, beat cream until it begins to thicken. Add sugar and
  • vanilla; beat until stiff peaks form. Frost top and sides of cake.
  • Refrigerate until serving. Yield: 16-20 servings.

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Danish Christmas Cake (continued)

Nutritional Facts: 1 serving (1 slice) equals 348 calories, 17 g fat (7 g saturated fat), 51 mg cholesterol, 256 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein.