almond cake with raspberry filling

Name: Almond cake with Raspberry filling
Prep time: 10 min
Cook time: 35 min
Yield: 10
Ingredients: 1 can(s) 8 oz almond paste; 3 medium eggs; 1 package(s) white cake mix; 1 1/4 cup(s) water; 1/3 cup(s) vegetable or canola oil; 1 cup(s) seedless raspberry preserves; - your favorite white frosting ( i used my cream cheese frosting that i use on my spansh bar cake)

(3 RATINGS)

228 Pinches 3 Photos

Gail Herbest

Bangor, ME

Updated on Apr 8, 2011

I found this in one of my old cookbooks, It's easy and delicious. A fantastic way to dress up a cake mix

Rate

prep time 10 Min

cook time 35 Min

method ---

yield 10 serving(s)

Ingredients

1 can 8 oz almond paste
3 medium eggs
1 package white cake mix
1 1/4 cups water
1/3 cup vegetable or canola oil
1 cup seedless raspberry preserves
- your favorite white frosting ( i used my cream cheese frosting that i use on my spansh bar cake)

How To Make almond cake with raspberry filling

Step 1

Heat oven to 350 degrees. spray two 9 inch cake pans with non stick coating ( I use Pam baking spray)

Step 2

Beat together the almond paste and eggs until smooth, don't worry about small granules of the almond paste they melt away during baking
Step 3

add cake mix, water and oil to the almond mixture and beat for 2 minutes or until smooth.
Step 4

divide batter evenly between the two cake pans. bake for 35 minutes or until a toothpick comes out clean. cool and remove from pans
Step 5

place one layer on a serving plate and spread the preserves to within one inch of the edge, top with remaining layer and frost with desired frosting.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes