Jammy Wedges with Cream Cheese and Walnuts

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 60 pieces


1 (15-oz) box white cake mix
1/2cup (1 stick) unsalted butter, softened
1 (3-oz) pkg cream cheese, softened
1 egg
2/3cup raspberry jam
1cup walnut pieces, finely chopped
2tablespoons granulated sugar
1 1/2teaspoons ground cinnamon


  1. Preheat oven to 350°F. Grease or spray the bottom and sides of a 13x 9-inch baking pan.
  2. In a large bowl, place cake mix, butter, cream cheese and egg. Using an electric mixer on medium speed, beat 2 to 3 minutes, stopping once to scrape down the bowl. Press dough into the bottom of the prepared pan. Drop spoonfuls of jam over the surface of the dough. In a small bowl, combine walnuts, sugar and cinnamon; sprinkle evenly over jam and dough.
  3. Bake 18 to 23 minutes, until golden brown at edges and a toothpick inserted near the center comes out with moist crumbs attached.
  4. Let cool completely on a rack. Cut into triangles.