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Cream Cake Dessert



  • 1 (18.25 ounce) box yellow cake mix
  • 1 small box instant vanilla pudding mix
  • 1/2 cup shortening
  • 1 cup water
  • 4 eggs


  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Fresh raspberries (optional)

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  1. Crust: Heat oven to 350 degrees F.
  2. In a mixing bowl, beat cake mix, pudding mix and shortening on low speed until crumbly.
  3. Add the water and eggs; beat on medium for 2 minutes.
  4. Pour into a greased and floured 13 x 9-inch baking pan.
  5. Bake for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean.
  6. Cool for 10 minutes; invert onto a wire rack to cool completely.
  7. Meanwhile, prepare Filling.
  8. Filling: In a saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  9. Cool completely.
  10. In a mixing bowl, cream the butter, shortening, sugar, vanilla extract and salt; beat in milk mixture until sugar is dissolved, about 5 minutes.
  11. Split cake into two horizontal layers.
  12. Spread filling over the bottom layer; replace top layer.
  13. Cut into serving-size pieces.
  14. Garnish with raspberries if desired.

Yield: 16 to 20 servings