Oh boy this cake was a challenge to make. From the moment I taste tested The Slammin’ Cannery’s A Taste of Mexico Jammly, I knew I was in trouble.I wanted to stop baking and just eat the jam by the spoonful, but I managed to stave on the nearly uncontrollable urge to overindulge.

This treat is NOT for the kids, it’s special and just for YOU!

The Slammin Cannery’s A Taste of Mexico is a three layered Jammly. The red layer is Strawberry Daiquiri Jelly. The orange layer is a mango jam with rum and triple sec. The green layer is a mango jam with rum, triple sec, & blue curaçao.

Slammin’ Jammly Bundt Cake
1 (8 ounce) package softened cream cheese
1 ½ cups softened butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

*Feature Vendor* I prefer to use Watkins Clear Vanilla to maintain the cake color

1 jar of A Taste of Mexico Jammly

*Feature Vendor* The Slammin Cannery

Preheat oven to 325 degrees fahrenheit

Mix, softened butter & softened cream cheese until smooth and creamy. Gradually add 3 cups of sugar. Add all eggs and whip until fluffy. Add vanilla, I use Watkins to maintain the light color of the batter.

Add the flour all at once and blend until smooth and velvety.

Pour into a 10 inch greased and floured bundt cake pan. Fill pan only 3/4 full to avoid over rising.

Separate jammy into three sections, one small bowl for each color. This is very easy to separate.

Hint* Avoid tasting, or you may be faced with the dilemma of eating the jammy by the spoonful instead of in your cake.

Spoon little dollops of jammy over your cake batter and swirl into cake with a skewer, or any long pointy tool… Meat thermometer was my tool of choice today.

*Momma used to say your tools are only limited by your imagination, as she used a shoe to hammer a nail into the wall.

Bake at 325 degrees fahrenheit for 1 hour

Using toothpick at 1 hour, check cake at 1 hour point.

Cook extra if necessary.

When toothpick inserted comes out clean, its done.

Now time to make the icing while you wait for the cake to cool.

Flip cooled cake upside down before pouring icing on.

Cream Cheese Orange Icing
Half of (8 ounce) package softened cream cheese

2 Tablespoons softened butter

1 Teaspoon Orange Zest

2 Tablespoons Pulpy Orange Juice

2 1/2 Cups Icing Sugar

Whip all ingredients together. Pour over cooled cake. Top with grated orange zest. Take pictures and show off your creation! Now it’s time to think long and hard about who you love enough to share this delicious treat with!!