Pumpkin Swedish Princess Cake Fall Edition using box cake mix

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

whipping cream

🥗Healthier: coconut cream

💰Cheaper: heavy cream

Coconut cream is dairy-free and adds a unique flavor.

marzipan

🥗Healthier: fondant

💰Cheaper: almond paste

Fondant is easier to work with and less expensive.

raspberry jam

🥗Healthier: fresh raspberries

💰Cheaper: strawberry jam

Fresh raspberries provide a natural flavor without added sugar.

Prepare your favorite box spice cake mix according to the package directions.

Divide the batter into two greased and floured 8-inch cake pans.

Bake for 25 minutes at 350°F until a knife inserted comes out clean.

Let the cakes cool completely.

Mix 2 cups of cold milk with a small packet of instant vanilla pudding mix and refrigerate to chill and firm up.

Whip a small carton of heavy whipping cream on high speed, adding 1/4 cup of powdered sugar until stiff peaks form.

Assemble the cake by placing the first layer on a cardboard cutout.

Use whipped cream to create a barrier for the vanilla custard and blackberry pomegranate jam filling.

Top with the second cake layer and smooth the remaining whipped cream over the top, keeping a dome shape.

Color 14 ounces of marzipan with a few drops of orange coloring and roll it out into a 16-inch circle.

Encase the cake with the rolled marzipan, smoothing it over the top and edges.

Add a stem made from green fondant shaped into a straw and insert it into the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens