Don't Knock It Till You've Tried It Raisin Cake

Yvonne Elliott

By
@yvonnej2

I love the Little Debbie Raisin Creme Pie Cookies but they stopped stocking them in our area. So I put together a raisin cake that my family had a fit over. And the icing just perfectly kicked the flavor up a notch. And just like the title says "Don't knock it till you've tried it."


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Rating:

Serves:

12 to 15

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 pkg
duncan hines yellow cake mix
1 1/4 c
raisins
1 1/2 Tbsp
all purpose flour
2 c
marshmallow creme
1/2 c
crisco shortening
2 tsp
water
1/4 tsp
salt
1/2 c
powdered sugar
1/2 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray a 13" X 9" cake pan with Pam. Put the raisins in a zip lock with 1 1/2 Tbs of flour and shake till they are coated. Then put in a strainer and shake out excess flour. Set aside. This step is to prevent the raisins from sinking to the bottom of the cake.
2
Prepare the yellow cake mix according to package directions. Spread batter into the cake pan and then sprinkle the raisins all over the top of the batter.
3
Bake according to the cake mix directions. When done, remove from oven and cool completely. While cake is cooling, prepare the Creme Icing.
4
Combine the marshmallow creme, shortening, water,
powdered sugar, salt, and vanilla in a medium bowl and mix well with an electric mixer on high speed for 3 to 5 minutes until fluffy.
5
Spread over cake.
Makes 1 1/2 cups.
6
You can easily double this recipe if you require more
icing. Any extra icing can be frozen and used on cookies or cupcakes.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Southern