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Jam Cake for Busy Cooks


  • 1 box spice cake mix - 1 lb., 2 oz.
  • 3 eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 cup blackberry jam
  • Caramel Topping: 1 can sweetened condensed milk, such as Eagle Brand (do not open can) Boiling water to cover can in heavy saucepan


Preheat oven to 350°. Add eggs, oil, and water to dry cake mix. Beat according to directions on box.

Add blackberry jam and beat only long enough to mix thoroughly.

Pour mixture into greased and floured 9x13x2-inch cake pan. Bake for 35 minutes or until cake begins to pull from sides of pan and toothpick inserted comes out clean.

Cool in pan on rack.

When ready to serve, cut in squares and spoon caramel topping (recipe below) over each slice while warm.

Serves 12.



Caramel Topping:

Place can in water. Bring water to boil and reduce heat to a low boil. Continue cooking for 1 hour and 30 minutes. Remove can from pan.

Allow can to cool to room temperature before opening.

After opening, pour into bowl, stir gently, and spoon over warm cake.

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