Last week we had a RS class on canning cake. It was very easy and we learned a lot. Here is how we did it...
1 cake mix and it’s ingredients
5 wide mouth pints, lids, rings
Preheat oven to 350 degrees. Mix cake according to package directions. Measure scant ¾ cup batter into each jar. (buying the jars with oz marked on them is very helpful. ¾ of a cup is 6 oz.) Wipe any drips off of rims. Place jars on baking sheet spacing them far apart. Bake 30-35 minutes until done. While cakes are baking, simmer lids. When cake is done remove from oven and put the lids and rings on. If the top of the cake protrudes slightly above the top of the jar just decapitate it with a spoon; laugh wickedly while you are chopping it off. Will keep on the shelf at least 5 months.