Almond cake with Raspberry filling

Name: Almond cake with Raspberry filling
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10
Ingredients: 1 can(s) 8 oz almond paste; 3 medium eggs; 1 pkg white cake mix; 1 1/4 c water; 1/3 c vegetable or canola oil; 1 c seedless raspberry preserves; your favorite white frosting ( i used my cream cheese frosting that i use on my spansh bar cake)

By Gail Herbest
@Gaillee

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

Rating:

★★★★★ 3 votes5

Comments:

39 Comments

Serves:

Prep:

10 Min

Cook:

35 Min

Ingredients

1 can(s)

8 oz almond paste
3 medium

eggs
1 pkg

white cake mix
1 1/4 c

water
1/3 c

vegetable or canola oil
1 c

seedless raspberry preserves
·

your favorite white frosting ( i used my cream cheese frosting that i use on my spansh bar cake)
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How to Make Almond cake with Raspberry filling

Step-by-Step

Heat oven to 350 degrees. spray two 9 inch cake pans with non stick coating ( I use Pam baking spray)
Beat together the almond paste and eggs until smooth, don't worry about small granules of the almond paste they melt away during baking
add cake mix, water and oil to the almond mixture and beat for 2 minutes or until smooth.
divide batter evenly between the two cake pans.
bake for 35 minutes or until a toothpick comes out clean. cool and remove from pans
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.