Mason Jar Layered Cake
Mason Jar Layered Cake
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Ingredients
| Cake | ||
| 1½ |
cups Box BETTY CROCKER SuperMoist White Cake Mix | |
| 3 | tablespoons butter, room temperature | |
| 2 | eggs | |
| Cream Mix | ||
| ½ |
cup PHILADELPHIA Cream Cheese, room temperature | |
| ½ |
cup whipping cream | |
| 1 | tablespoon white sugar | |
| 1 | tablespoon lemon juice | |
| 1 | tablespoon lemon zest | |
| ½ |
teaspoon vanilla extract | |
| Jam | ||
| 2 | cups fresh raspberries, divided | |
| 2 | tablespoons white sugar | |
| ¼ |
teaspoon CLUB HOUSE Pure Peppermint Extract | |
| ½ |
cup HONEY MAID Graham Cracker Crumbs | |
| 1 | sheet PAPERCHEF Parchment Paper | |
| 8 | x 250 mL mason jars | |
Directions
Serves: 8
Prep Time: 30 minutes
Cook Time: 20 minutes
Preheat oven to 350°F. Place all cake ingredients in the bowl of a stand mixer and blend on medium-high for two minutes. Spread mixture on parchment lined 13” x 9” baking tray, about ¼ inch thick. Bake for 10–12 minutes, until fully baked and golden brown. Set aside to cool. Then cut into ½ inch cubes.
Place all cream mix ingredients in the work bowl of a stand mixer, and whip on high for two to three minutes. Transfer to a piping bag or container, and refrigerate for at least one hour to let set. This mixture can be made the day before.
Place 1½ cups of fresh raspberries in a bowl with sugar and peppermint extract. Mash lightly with a fork or spoon until you achieve a jam-like consistency. Reserve the remaining raspberries for assembly.
To assemble each jar, layer a small amount of the cream mix, jam, a few fresh raspberries and then cubed cake. Repeat until full. The more layered the better! Top with one tablespoon of graham cracker crumbs and fresh raspberries. Repeat for remaining jars. Serve chilled or at room temperature.