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

Yvonne Elliott


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."

☆☆☆☆☆ 0 votes
12 to 15
20 Min
25 Min


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


1Preheat 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.
2Prepare 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.
3Bake according to the cake mix directions. When done, remove from oven and cool completely. While cake is cooling, prepare the Creme Icing.
4Combine 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.
5Spread over cake.
Makes 1 1/2 cups.
6You can easily double this recipe if you require more
icing. Any extra icing can be frozen and used on cookies or cupcakes.

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

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