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Fourth of July cake

posted Jul 1, 2012, 10:35 PM by JustBenke
Fourth of July is soon here so I thought, “why not make a fourth of July cake?” And… here it is:
Ben Svensson

3 boxes yellow cake mix



13-14 ounces raspberry preserves

20 ounces vanilla pudding

1 ripe banana



1 cup heavy whipping cream

Handful of strawberries

Handful of blueberries



Mix and then bake one of the yellow cake mixes in a 9x13 inch baking, follow mix instructions. This will be the bottom part of the cake. When the cake is cold enough place on a serving tray, trim edges so you got a nice rectangle. Mix the raspberry preserves with two tablespoons of water, mix well. Pour the preserves on top of the bottom cake layer; start from the middle and work yourself out toward the edges. Be careful to not go over the edge.


Mix both of the remaining yellow cake mixes and pour it in to a 9x13 inch baking dish. Bake it until done (the double batch took a quarter longer to bake than just 1), then let it rest. When cool, flip it upside down on a baking sheet. Trim the edges so that you have a nice rectangle. Cut the cake in half and remove the top part to another baking sheet. Place the second bottom part on top of the first bottom that now been resting with the raspberry preserves on top. Now smear out a nice thick layer of vanilla pudding on top as the second filling. Use three quarters of the pudding. Slice the ripe Banana thin and place the banana slices beside each other so that they cover the vanilla pudding. Smear the rest of the pudding on top of the sliced banana. Now place the last layer of cake on top. If the top part is hard trim it of with a sharp knife.


Whip the whipping cream and cover top and sides. Place the blueberries in the upper left corner and cut the strawberries to make red lines across the cake (see photo), and you are done, enjoy!