Cream Cake Dessert

Name: Cream Cake Dessert
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 16-20 servings.
Ingredients: 1 package yellow cake mix (regular size); 1 package (3.4 ounces) instant vanilla pudding mix; 1/2 cup shortening; 1 cup water; 4 Nellie’s Free Range Eggs; FILLING:; 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

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

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup shortening
1 cup water
4 Nellie’s Free Range Eggs
FILLING:
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

Directions

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 13x9-in. baking pan.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
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.
In a large bowl, cream the butter, shortening, sugar, until light and fluffy. Beat in the milk mixture, vanilla and salt until smooth.
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.

Nutrition Facts

1 piece: 323 calories, 18g fat (7g saturated fat), 56mg cholesterol, 354mg sodium, 37g carbohydrate (25g sugars, 1g fiber), 3g protein.

Originally published as Cream Cake Dessert in Taste of Home August/September 2000

Reviews

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Average Rating:

rwass

Jan 7, 2018

This is our family's all time favorite dessert! I am asked to make it for every family gathering.
rena 55

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.
rohan

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!
bonnyj

Sep 13, 2011

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

Jul 11, 2011

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

Jan 17, 2011

I make with choc cake, wonderful
HomestyleAR

Dec 12, 2007

This is a great dessert for potlucks. Everyone asks for the recipe.