Miniature Castle Cakes

April Fools' Cake

Mini Pumpkin Cakes

Festive Holiday Cheesecake

Mini Chocolate Wafer Cakes

Holiday Snow Globe Cake

Holiday Snowflake Cake

Holiday Pound Cake

Holiday Fruitcake

Holiday Sugar Cookies

New Year's Eve Cupcakes

Little Amaretto Loaf Cakes

Holiday Meringue Miniatures

Holiday Honey Cake

Home Recipes Dishes & Beverages Cupcakes

Little Holiday Cakes

Name: Little Holiday Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 dozen.
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

2 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 15 min. + cooling

Makes

2 dozen

Updated: Dec. 25, 2022

My college friend shared this cupcake recipe that has pie crust on the bottom, raspberry jam in the middle and cake on top—scrumptious for a buffet or potluck. —Dana Beckstrom, Salt Lake City, Utah

Little Holiday Cakes Recipe photo by Taste of Home

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 in 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.

Nutrition Facts

1 cake: 338 calories, 16g fat (7g saturated fat), 43mg cholesterol, 296mg sodium, 45g carbohydrate (26g sugars, 1g fiber), 3g protein.

Little Holiday Cakes

Ingredients

Directions

Nutrition Facts

More from Taste of Home