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Quilter's Cake

 Quilter's Cake
The story behind this patchwork birthday dessert is a sweet one. It all started when subscriber Sue Anne Busby of Hermitage, Tennessee shared a cake she'd made special by frosting it with fruit preserves. Inspired by Sue Anne's innovative icing, the CT kitchen crew got cookin'—and whipped together this easy quilt-block confection, complete with jam-filled squares. It's a treat your quilting
9 ServingsPrep: 25 min. Bake: 30 min. + cooling


  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant banana pudding mix
  • 1 cup water
  • 4 eggs
  • 1/3 cup canola oil
  • 1 cup shortening
  • 6 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract or almond extract
  • Pinch salt
  • 5 to 6 tablespoons milk
  • 1/2 cup seedless raspberry preserves
  • 1/2 cup apricot preserves
  • Ruler and string or dental floss
  • 2 pastry bags or heavy-duty resealable plastic bags
  • Round pastry tip #5, optional
  • Star pastry tip #20


  • In a large bowl, combine the cake mix, pudding mix, water, eggs and
  • oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into two greased 9-in. square baking pans. Bake at 350° for

2 of 2

Quilter's Cake (continued)

Directions (continued)

  • 27-32 minutes or until a toothpick inserted near the center comes
  • out clean. Cool in pans for 15 minutes before removing to a wire
  • rack to cool completely.
  • For frosting, in a large bowl, cream the shortening until fluffy.
  • Gradually add the confectioners' sugar, vanilla, salt and enough
  • milk to achieve desired spreading consistency; set aside 2/3 cup.
  • Using remaining frosting, spread between layers and over top and
  • sides of cake.
  • To make quilt design, divide the top into nine equal squares, using a
  • ruler and making a gentle imprint in frosting with string or dental
  • floss. Referring to Fig. 1, use a toothpick to gently draw each
  • block design. Fill in design with preserves as shown in photo.
  • Cut a small hole in the bottom corner of a pastry or plastic bag;
  • insert round tip if desired (or pipe directly from bag). Fill the
  • bag with 1/3 cup reserved frosting and pipe an outline around each
  • square. Prepare another plastic or pastry bag, inserting the star
  • tip. Fill bag with remaining frosting; pipe around outer edge of top
  • and bottom of cake. Holding the bag straight up and down, form stars
  • on the corners of cake and squares. Yield: 9 servings.
Nutritional Facts: 1 serving (1 piece) equals 941 calories, 37 g fat (9 g saturated fat), 96 mg cholesterol, 560 mg sodium, 147 g carbohydrate, 1 g fiber, 6 g protein.