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Almond Wedding Cake


2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake


1 box white cake mix
1 package (4 ounce) instant vanilla pudding
4 large eggs
1 cup water
1/3 cup vegetable oil
1/2 can almond filling


Preheat oven to 325°F. Grease pan(s) using Pan Release.

In a large mixing bowl, blend cake mix, eggs, water, oil, pudding and almond filling at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes.

Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

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