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Fast and Easy-to-Make

Raspberry Flan Cake

1 jar DICKINSON’S® Pure Seedless Black Raspberry Preserves

1 box PILLSBURY® White or Yellow Cake Mix

1 sm. box Instant Vanilla Pudding Mix

1 8-oz. container Whipped Topping

Prepare pudding as directed, refrigerate. Grease and flour 2 flan cake pans or 9" cake pans. Prepare cake mix as directed and pour into pans. Bake as directed on box, cool. Freeze one cake for later use. Place the other cake on a serving plate. Poke holes all over the top of the cake. Pour prepared pudding onto cake. Chill until firm. Lightly spread preserves over cake. Cover with whipped topping. Refrigerate until served. Makes 8 servings.

SERVING IDEAS: Substitute any flavor Dickinson’s Seedless Traditional Preserves or Seedless PURELY FRUIT® Spreadable Fruit.

NOTE: Very quick, easy and elegant!