Strawberry Pie Cake Surprise

Melissa Mott Recipe

By Melissa Mott luv2cookhate2clean

25 Min
15 Min

I revamped a recipe calling for lemons to use strawberries for Easter Sunday Lunch. As I was typing out the recipe, I relized I used the wrong portion of an ingredient! But the mistake worked and this recipe was a hit. When my uncle asked what it was I said "Strawberry Pie Cake Surprise Thing", he was quite fond of that title and said it fit the dessert. Well, I decided to shorten the name by dropping the "thing"! Hope you enjoy!

pinch tips: Slow Cooker/Crock Pot Hints


4 oz
strawberry extract
1/2 pkg
strawberry cake mix (18oz pkg)
1 c
sour cream
2 Tbsp
powdered sugar
1 c
powdered sugar
1 pkg
vanilla instant pudding & pie filling mix (3.4oz pkg)
1/2 c
container (16oz) frozen whipped topping, thawed, divided
8 oz
cream cheese, room temperature
strawberries, whole

Directions Step-By-Step

Preheat overn to 350 degrees. Spray torte pan with nonstick cooking spray. Place an 8-in circle of parchment or wax paper over center of pan.
Combine cake mix, sour cream, egg, and 1 tbsp strawberry extract; whisk 1 minute. Pour batter into pan; spread evenly and bake 10-12 minutes or until center is firm.
Remove pan from oven and let stand 3 minutes. Invert cake onto cooling rack and cool 10 minutes. For glaze, combine 2 tbsp strawberry extract and 2 tbsp powdered sugar in microwavable bowl. Whisk together and microwave on high 15-20 seconds or until sugar is dissolved. Transfer cake to serving platter and brush with glaze.
For filling, combine pudding mix, mile, 1/4 cup strawberry extract, and 1 finely diced strawberry; whisk briskly until smotth. Fold in 1/2 container of whipped topping, set aside. (If color seems weird, add a few drops of red food coloring to turn a tad pink.)
For topping, whisk cream cheese, 1 finely diced strawberry, and 1/4 cup strawberry extract until smooth. (Tip...whisk cream cheese until creamy before adding other ingredients to prevent clumping.) Slowly add 1 cup powdered sugar; whisk until smooth. Add remaining whipped topping all at once; fold until combined. (Mixture will appear curdled but will smooth out when spread.)
Spread filling into well of cake (Yes it will seem like too much filling, just keep spreading.) Spread topping over filling. Slice strawberries in half and arrange over top.

About this Recipe

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

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JANE LOUISE lovinspoonful
Apr 9, 2010
Are you sure it's 32 oz. of strawberry extract?
Melissa Mott luv2cookhate2clean
Apr 11, 2010
Oh my! No! It should be 4 oz! For some non thinking reason, i did the math with 8 oz containers instead of 1 oz! It was a long week.... Thanks for bringing to my attention!
Melissa Mott luv2cookhate2clean
Apr 11, 2010
My internet is working properly so I can't edit, as soon as it is fixed, i'll change the recipe! Sorry again!
Kary Rowland kary_lu
Apr 11, 2010
4 oz? That's a half cup of extract! That seems like a LOT of extract! How many bottles would that be?????
Melissa Mott luv2cookhate2clean
Apr 12, 2010
That is 4 bottles. It seems like a lot but 1/4 cup alone goes in the topping to give the cream cheese and whip cream a good strawberry flavor. Also, you can't buy strawberry pudding so you have to flavor the vanilla.
JANE LOUISE lovinspoonful
May 9, 2011
I am thinking that perhaps a small box of strawberry jello would give the flavor without using 4 bottles of extract. It definitely would work in the cream cheese and whip cream. Use it dry in the cake mix as well. It would make the cream cheese pink but I think that would be fine, wouldn't it? Or use the jello in the cake mix and use the extract in the cream cheese mixture. It sound delicious. What do you think Melissa?
Dwana Townsend Dwanatown
Jun 8, 2011
Let me know if you try the jello suggestion, I think it would work too.