raspberry lemon explosion cake

How To Make raspberry lemon explosion cake

• 1

  Cake: Preheat oven to 350 degrees F.In a large bowl, combine cake mix, water, 1/3 cup oil, and eggs until smooth. Mix in preserves until well combined. Pour cake batter into a 9-inch spring form pan. Bake for 45 to 50 minutes, until golden and a toothpick inserted in the center comes out clean. Remove from oven, and cool cake completely.
• 2

  Filling: In a medium bowl, beat together powdered sugar, butter, lemon juice and zest until smooth. Set aside.
• 3

  Assembly: Insert a serrated knife into the top of the cake at an angle. Cut around the cake, leaving a 1 1/2-inch edge, so you cut out the center top of the cut, but not all the way through to the bottom. Cut the top center piece so that there is a thin circle (remove the cone part so the top will fit back over the filling). Pour lemon filling into the well you just created. Use a rubber spatula to spread out the filling. Top the filling with the thin cake top piece. In a medium bowl, melt candy melts and 1 tablespoon oil in the microwave according to package directions. Place cake on a wire rack over a baking sheet. Pour warm candy melts over top of cake. Use a rubber spatula to spread candy cover the top of the cake, letting is drop down the sides. While candy is still soft, cover the top of the cake in sprinkles. Refrigerate for 10 minutes to set candy. Serve cold or at room temperature.
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