Geode Cake - Kraft Recipes Top
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Geode Cake

Prep Time
Total Time

14 servings

What You Need

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package; pour into 2-1/2-qt. ovenproof bowl sprayed with cooking spray.
  • Bake 55 min. or until toothpick inserted in center comes out clean. Cool cake 10 min. Loosen cake from side of bowl with knife; carefully invert onto wire rack. Remove bowl. Cool cake completely.
  • Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition.
  • Use serrated knife to make 3-inch-long diamond-shaped cut into top and side of cake as shown in photo. (The diamond-shaped piece should be about 1-1/2 inches wide and 1 inch deep at center and becoming less deep toward both ends of piece.) Remove and discard diamond-shaped cake piece.
  • Cut cake horizontally in half. Place bottom half of cake on plate; spread with 1/2 cup cream cheese mixture. Cover with top of cake, making sure to align the diamond-shaped cuts.
  • Frost cake with cream cheese mixture, being sure to frost inside of diamond-shaped hole last.
  • Break rock candy into chunks. (See tip.) Fill diamond-shaped hole with candy pieces as shown in photo, starting in the center with the darkest colors and gradually working your way out to the sides with the lighter colored candies.

Special Equipment Needed

Size Wise

Save room for this special-occasion dessert by planning ahead. For example, watch portions and choose lower-fat foods beforehand.


If you don't have an ovenproof 2-1/2-qt. bowl, you can instead bake the cake batter in 2 (8- or 9-inch) round pans following the baking directions on package. Stack the 2 cooled cake layers on plate, filling layers with 1/2 cup cream cheese mixture. Cut diamond-shaped cake piece into top and side of cake as directed, then frost with remaining cream cheese mixture and decorate with candies as directed.

How to Break the Rock Candy into Chunks

Place rock candy sticks in resealable plastic bags, using separate bag for each color of candy. Gently tap candy in each bag with rolling pin to make desired-size chunks.

How to Store

Keep frosted cake refrigerated.


  • 14 servings

Nutritional Information

Serving Size 14 servings
Calories 360
Total fat 15g
Saturated fat 7g
Cholesterol 65mg
Sodium 300mg
Carbohydrate 55g
Dietary fiber 0g
Sugars 45g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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