Cream Saver Cake - Kraft Recipes Top
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Cream Saver Cake

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Make It

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  • PREHEAT oven to 350°F. Lightly grease two 9-inch round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate, 2 Tbsp. crushed strawberry cream saver candies and 2 Tbsp. raspberry cream saver candies. Spoon evenly into prepared pans.
  • BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with metal spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely.
  • PLACE one of the cake layers on serving plate; spread evenly with thin layer of cherry icing. Top with remaining cake layer. Frost top and side of cake with remaining cherry icing. Sprinkle with remaining crushed Cream Saver candy just before serving. Store leftover cake in refrigerator.

Special Equipment Needed


* When crushing the Cream Saver candies, we recommend crushing the candies well for both the inside and outside of the cake, but it is totally up to the person cooking and the families liking.

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