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Ingredients
- Topping:
- 1 Yellow Cake Mix with or without pudding
- Strawberry or Raspberry Preserves
- 2 Sticks Margarine
- 2 Cups Flour
- 2/3 Cups Sugar
- 2 Tsp Cinnamon
- 2 Tsp Vanilla or Almond extract
- Confectioners Sugar
Preparation
Step 1
Bake cake according to directions in a 9x13 pan. Set aside to cool.
Melt margarine in saucepan, add flour & sugar, cinnamon or vanilla/almond extract.
Mix together. Refrigerate for 1 hour. Spread Strawberry or Raspberry preserves on cooled cake. Break crumb mixture into small chunks over preserve layer. Bake again at 350 until crumbs are brown. After cooled sprinkle with confectioners sugar.
(Karen used rasp Preserves and vanilla on ours)