1 (3 ounce) box lemon pudding and pie filling mix (not instant)
1/2 cup granulated sugar
1 3/4 cups water
3 egg yolks, beaten
3/4 cup raspberry preserves
1/2 cup butter or margarine, softened
3 ounces cream cheese, softened
3 cups confectioners' sugar
1/4 teaspoon vanilla extract
2 to 4 teaspoons milk
Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
Prepare cake mix according to package directions.
Pour batter into prepared pans.
Bake for 20 to 30 minutes or until a wooden pick inserted in center comes
Cool for 15 minutes; remove from pans. Cool completely.
In medium saucepan combine pudding mix and sugar. Stir in water and egg
yolks; blend well. Cook over medium heat until mixture comes to a boil, stirring
To assemble cake, slice each cake layer in half horizontally. Remove top
half from each layer. Spread 1/3 pudding mixture on bottom half of each layer.
Replace top of each layer.
Place 1 filled layer top side down on serving plate. Spread with 1/2 cup
of the preserves.
Top with second filled layer, top side up.
Spread remaining pudding mixture over top of cake to within 1/2-inch of
In small bowl, blend margarine and cream cheese.
Add confectioners' sugar and vanilla extract; beat until smooth. Add
enough milk for desired frosting consistency. Reserve 1 cup for decorating.
Frost sides of cake.
Spoon reserved frosting into pastry bag with desired decorating tip. Pipe
diagonal parallel lines 1-inch apart over top of cake. In the opposite direction,
pipe additional diagonal parallel lines 1-inch apart to form a diamond lattice
design. If desired, pipe border around top and bottom edge of cake.
In small saucepan, slightly warm the remaining preserves. With small spoon,
spoon preserves inside alternate rows of diamonds.
Refrigerate until serving time.
Yield: 12 servings
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