Strawberry Custard Cake

Pat Duran

By
@kitchenChatter

This fruity cake drenched in a custard sweetness your palate will simply devour and make you swoon with delight! I was going to say make your toes curl- but I used that line already ! But it is so simple yet so good!


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Comments:

Serves:

one 9x13-inch cake

Prep:

15 Min

Cook:

40 Min

Ingredients

CRUST:

1 c
graham cracker crumbs
1/2 c
chopped pecans
1/2 c
butter, melted
1/4 c
granulated sugar

CAKE:

18 oz
strawberry cake mix
1 c
boiling water
3 oz
pkg. strawberry jello
1/2 c
vegetable oil
4 large
eggs

FILLING:

8 oz
cream cheese, softened
1/2 c
granulated sugar
1 large
egg

TOPPING:

10 oz
frozen sweetened strawberries, thawed

FROSTING:

1 oz
can sweetened condensed milk
8 oz
sour cream
1/4 c
lemon juice
ground cinnamon, optional

Directions Step-By-Step

1
Preheat oven to 350^. Spray a 13x9-inch cake pan with non-stick cooking spray.
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Crust:
Combine all ingredients and press onto bottom of prepared pan. Bake for 10 minutes.
2
Cake:
Mix together all ingredients in large mixer bowl, beating until smooth. Pour over graham crust. Set aside.
3
Filling:
Beat cream cheese, sugar, and egg until smooth. Drop spoonfuls into cake mixture and swirl with knife.
Bake for 35-40 minutes. After cake bakes and is still hot , pour thawed strawberries over cake, spread evenly.
4
Frosting:
Combine sweetened condensed milk and sour cream in a medium bowl; mix well. Stir in lemon juice. Spread mixture over strawberries, evenly.
Return cake to oven and bake for 5 minutes or until set. Sprinkle with cinnamon, if desired.
Cool. Chill.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy