Save on Pinterest

Cream Cake Dessert

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


  • 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


  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Jan
    Jan 26, 2021

    The filling is excellent, just exactly what I was looking for. I halved the recipe; made the cake in a round pan; sliced it laterally and filled it with this recipe. And topped the cake with an icing concoction of cream cheese, whipping cream, icing sugar and vanilla extract. Mmm mm good.

  • Jeanie
    Jun 22, 2020

    I've been making this for 15 years. We call it Twinkie Cake! It's not too sweet.

  • 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!

  • jayma71
    Apr 16, 2012

    No comment left

  • 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

  • japnewman
    May 28, 2009

    No comment left