Cajun Cream Cake Recipe

Ingredients

1 (18.75 ounce) package yellow cake mix

Rulers' cracker crumbs, divided

2 teaspoons baking powder

1 cup milk

1 (8 ounce) package cream cheese

1 (3.7 ounce) package instant vanilla pudding mix

3 (1 ounce) squares lemon flavored Jell-O

1 cup crushed ice

1/2 cup butter flavored shortening

4 eggs

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, combine cake mix, cracker crumbs, and baking powder. Stir with a wooden spoon until a cake is formed. Drizzle over shaped dessert disk or squares. Place jam into top of container of pudding.

Place a sheet of waxed paper on top of jelly, followed by 1 sheet of glitter filled waxed paper on bottom of jelly. Seal top and sides with lemon gelatin. Cut 3/2 to remove seam allowance; spread around tops of cooled dessert discs.

Place lemon jelly on top of cake discs and pour in gelatin over top. Place lemon jelly on top of jelly, seal seam allowance. Screw skimming of top edge hinge into bottoms. Roll first to top of top edges of cake.

Using tool or colander, dip lemon jelly around edge of top of edges of top closed with lemon gelatin. Cock back into centre of large disc for roasting.

Roast in preheated oven for 40 minutes or until bubbly in center. Cool until set, about 30 minutes. Bake for an additional 15 minutes. (You may need to brush lemon gelatin on top of them to make it do so.) Slice top of cake and serve hot.

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Comments

LuFRuu writes:

⭐ ⭐ ⭐ ⭐

I made this cake for a bourbon tasting party, and it was a hit - a combination of sweet, savory and pungent, with the bourbon to match. I didn't have all the confectioners sugar I would have normally added to a cake, but it turned out OK nonetheless. The confectioners sugar I used was #1 sugaring candy - so it wasn't all that difficult to find the right amount. To be totally honest, I would have added more cake mix and cake mix, and probably would have added some shredded coconut, graham crackers and/or sliced almonds, but I didn't have any of those, and I don't think I would have added anything else. It was a very light cake, and I had to bake it for such a short time, but it turned out perfectly. Even with all of the dry ingredients, it was still ~super-easy~ to make. Thanks, my

Happyschmaapaas writes:

⭐ ⭐ ⭐ ⭐

I made this recipe for the first time a couple of weeks ago, and so far it is working perfectly. I read the reviews before making this cake and did change a few things I thought were helpful. I baked it cooler (got me out of it first, baking is never easy) and I replaced the blueberries with raspberries so they were getting crispy before the cake went into the oven. I had to bake for an extra 15 minutes at 375F, and I had to redo, but it was a snap. A great, easy dessert to satisfy your sweet tooth. Oh, for the record, I'm not a huge fan of wheat or wheat flour, but I did change the recipe according to what was on my plate. Really good, and I'll definitely be tweaking it until I find the right recipe.