Hi there! Looks like your web browser is out of date.

We’ve designed this site to be compatible with modern web browsers and encourage you to update.

Update your browser now

Raspberry Rhubarb Cake Bites Recipe


A fun and unique way to serve cake!


  • 1 - 18.25 oz. boxed white cake mix
  • 6 oz. cream cheese
  • 2 1/2 c. confectioners sugar
  • 1 tsp. vanilla extract
  • 2 half pint jars Kitchen Kettle Raspberry Rhubarb Jam
  • 2 lb. dipping chocolate, milk or white chocolate


Cake bites:
Bake cake as directed on the package in a greased 9x13" pan. While cake is baking, mix remaining ingredients together, except dipping chocolate, to make frosting. When the cake is baked, scoop it out of the pan and place it in a large bowl with the cream cheese frosting. Mix well. Refrigerate overnight. When chilled, roll into bites that are 1/2 - 1" in diameter. Take care not to make them too big as they are then too hard to dip. Place shaped bites in the freezer until frozen.

To Dip:
Place dipping chocolate in the top of a double boiler and place over a pan of boiling water. Once the chocolate has melted, remove some of the bites from the freezer and dip them in the chocolate, making sure to coat them completely. Let harden and serve.

*These may be made ahead of time and kept in the freezer until needed. Dip them as above.

Show All Recipes