A Birthday Ice Cream Sundae Cake

15 Rating(s): Rating(s):
Prep Time: 30 minutes
Baking Time: 15 minutes
Freezing Time: 3 hours or overnight
Yield: 12-16 servings


  • Cooking spray
  • 1 package (510 g) devil’s food cake mix
  • 3 eggs
  • 1 1/3 cups (325 mL) water
  • 3 tbsp (45 mL) vegetable or canola oil
  • 8 cups (2 L) vanilla ice cream, slightly softened*
  • 1 cup (250 mL) Smucker's® Chocolate Flavoured Topping
  • 1 cup (250 mL) Smucker's Pure Raspberry or Strawberry Jam
  • 1/2 cup (125 mL) Smucker's®  Sundae Syrup™ Chocolate or Caramel Flavoured Syrup


  1. Preheat oven to 350°F (180°C). Spray two 13” x 9” (33 cm x 23 cm) cake pans with cooking spray and set aside.
  2. Beat cake mix, eggs, water and oil on low speed for 30 seconds to blend, then on medium speed for 2 minutes. Divide batter into greased pans.
  3. Bake in centre of preheated oven for 10-15 minutes or until set. Remove cakes from pan and cool completely.
  4. Line the bottom and two sides of one pan with waxed paper.
  5. Spread half of the softened ice cream evenly across the bottom of the pan. Spread syrup evenly on top of the ice cream layer.
  6. Place first cake on top of the ice cream and chocolate layer. Spread the remaining softened ice cream evenly on top of the cake layer.
  7. Spread jam evenly on top of the remaining cake layer. Flip the jam covered cake layer on top of the ice cream layer in pan.
  8. Freeze for at least 3 hours, or overnight.
  9. To serve, loosen the edges of the cake with a hot knife and flip and unmould onto a serving tray. Decorate the cake for birthdays or other special occasions with syrup.


  1. For a lower fat version, replace 3 eggs with 6 egg whites and use vanilla frozen low fat yogurt instead of ice cream.