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Maid of Honor Cake

My Nana Mary (great-grand mother) used to make this and it's always been a favorite of mine. It sounds odd but is absolutely delicious. The toppings are my addition. Enjoy!"


9" Pie crust
Vanilla cake recipe or mix (enough for one 9" layer)
6 tbsp. raspberry jam
1 Pint fresh raspberries
1 lemon (for rind and juice)
1 cup confectioner's sugar
2 tbsp. milk or water (plus extra)


This recipe can be made with a store bought pie crust and cake mix, or with your favorite recipes from scratch.

1) Spread the raspberry jam in an even layer over the bottom of the raw pie crust. Prepare your cake batter and pour it gently over the jam and smooth the top. Bake according to the cake instructions. Check the crust periodically and cover the edges with tin foil if they start getting too dark.
(If you have extra cake batter, make a few cupcakes. They can be frosted with extra cake topping to match!)
2) While the cake/crust are cooling, combine the confectioner's sugar, milk (or water) and juice from half the lemon in a small bowl. Test the consistency and add more liquid if needed. The glaze should drip off a spoon smoothly but still coat the spoon. Also taste the glaze and add some zest from the lemon if you'd like a stronger lemon flavor.
3) Once the cake has cooled completely, frost it with the glaze. Place the raspberries on top in a nice pattern, you may want a second pint of berries if you'd like it well covered.
4) Serve and enjoy!

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Nutritional Information
Per Serving

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