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Little Holiday Cakes

 Little Holiday Cakes
This recipe came from a college friend some 25 years ago. People are surprised to find jam sandwiched between the flaky pie crust and sweet cake topped with frosting. The combination is a real winner.
24 ServingsPrep: 20 min. Bake: 15 min./batch + cooling

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 1/2 cup seedless raspberry jam
  • 1 package red velvet cake mix (regular size)
  • 1 can (16 ounces) vanilla frosting
  • Red and green sprinkles

Directions

  • Roll pastry to 1/8-in. thickness. Cut twenty-four 2-1/2-in. circles.
  • Press onto the bottom and 1/2 in. up the sides of greased muffin
  • cups. Top each with 1 teaspoon jam; set aside.
  • Prepare cake mix batter according to package directions for cupcakes.
  • Fill prepared muffin cups three-fourths full.
  • Bake at 350° for 14-16 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely. Frost with vanilla frosting
  • and decorate with sprinkles. Yield: 2 dozen.