Sometimes you want to speed things up a bit and use a cake mix instead of making your own cake from scratch; this is a good cake to do this with.  What makes this cake delish is the icing, and what you put on top of the icing.  You can use any type of cake mix you want, but I prefer Duncan Hines yellow cake mix or Duncan Hines butter cake mix.  You can use a white cake mix also, but I prefer the yellow. 

This cake was baked in a 18 inch baking pan and I used 2 cake mixes, but it calls for a 15 x 1-inch jelly roll pan (cookie sheet with sides).  For the jelly roll pan, use only 1 cake mix.  I still grease and flour the baking sheet or pan even though you will not be removing the cake from the pan, the cake stays in the pan.

I’ve been making this cake since the early 70’s, and I can honestly tell you I don’t remember where I got the recipe.  All I know is it’s another cake to make when you’re in a hurry and don’t have a lot of time.  You can certainly make your own cake instead of using th cake mix…but I can tell you, they won’t know the difference.  I always add 1-2 Tablespoons Wilton meringue powder to any cake mix I’m using, I think it helps to make a box cake taste more homemade.

You will see 2 cakes posted, but the cake part and the icing part are the same.  The only difference is what you put on top.  You can add any fruit to make it yours.  I’ve enjoyed this cake for many years, and I hope you make it a part of your most favorite cakes also.  My boys always loved this cake, it’s easy, it’s fun and it’s colorful.

Happy Cake Baking!

Party Cake 2 Ways…Party Cake and Flag Cake 

Flag Cake

Ingredients:

 1 cup milk

1 8-ounce cream cheese (softened)

1 large container Cool Whip (do not use lite)

1 package vanilla instant pudding (I use large size)

1 box Duncan Hines cake mix (yellow or butter)

Assorted fruit (I used strawberries and blueberries and coconut for the flag cake, and pineapple, chopped pecans, strawberries and coconut for the party cake.  You can certainly leave the coconut off if you like.

Directions:

Grease and flour one cookie sheet 15 x 1-inch that has sides. (A jelly roll pan).  MIx your cake mix as directions say on back of the box.   When done, remove from the oven and cool on a wire rack.  Cool completely before icing.

In a large mixing bowl, cream the softened cream cheese.  In a separate bowl, mix together the vanilla pudding and milk.  Once thickened, add a little at a time to the creamed cheese.  Mix well. 

Once the cream cheese and pudding have been creamed will, add the Cool Whip and mix well.  Once mixed well, continue mixing until mixture is thickened…this may take 5-7 minutes according to how thick you want your icing to be.  The icing will seem too thin, but it will be perfect for this type of cake.  Remember, your spreading it out on top and you’ll be adding fruit on top of the icing.

Spread the icing on top of the cake, and spread to the edges of the  pan, making sure icing is level.  Top off with any fruit you like, but I use pineapple, chopped pecans, cherries and coconut.  The second cake I used blueberry where the stars would be, and strawberries for the flag stripes.

* Refrigerate and let get cold before serving.  Cake will be best when cold, but you can have it room temperature also if you like.