Virtual Cookie Exchange Blog Hop

December 1, 2025

Thanks to Carol for hosting another fun blog hop!

I always participate in this blog hop and I almost always show the same thing... My Danish Layer Cake recipe!

I feel a bit lazy/guilty by showing it but this time I have an excuse because since I switched to shopify, I lost ALL my old blog posts!

so this is like starting fresh!!

This Danish Layer Cake is also called a Birthday Cake and I usually make it for our birthdays, especially my husband!

It's a cake I learned to make when I worked at a Danish restaurant in Florida, right out of college, I saw the daughter-in-law make this cake several times a week and with ingredients from the grocery store!

Here's what you need to make the cake:

Yellow cake mix box (and ingredients to follow the recipe on the box; eggs, oil/butter and water)

A Vanilla instant pudding box (the quick kind, not boiling- I'm just lazy and want the quick one)

Smucker's Raspberry preserves (It can be store brand but I splurge on Smucker's)

And the last "tricky" ingredient is Cherry Kijaffa, which is a danish cherry wine you can get at a specialty wine store... BUT I found a cherry wine at ALDI one year that works too, OR you can get a fruity wine at the grocery store.....

And then whipping cream for the topping!

You can really experiment with all these ingredients: I've tried Chocolate cake mix, chocolate pudding, a different jelly or preserve and whatever fruity wine I can find that's cheap.

MAKE THIS AT LEAST THE DAY BEFORE SERVING!

Make the cake mix in whatever pan you want, I've tried round, square, half a sheet pan etc. As long as you can cut 3-4 layers out of the cake, it works! For half a sheet pan, I just cut the cake into quarters and layered.

Also prepare the pudding.

Once the cake is cooled and into layers, it's simple to put together.

Cake Layer

Wine drizzled over the whole cake so it seeps in

Raspberry Preserves

pudding

Cake

Wine

Preserves

Pudding

Repeat until the last cake layer is at the top then drizzle with wine.

Plastic wrap and put in the fridge until the next day or even two days later, the longer it sits the better it is!

When you're ready to serve, whip up some whipping cream and cover the cake (I like to add a tablespoon of sugar and a squirt of Vanilla to the cream before mixing)