Strawberry Pie Cake Surprise

Melissa Mott Recipe

By Melissa Mott luv2cookhate2clean

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!


Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:

Ingredients

4 oz
strawberry extract
1/2 pkg
strawberry cake mix (18oz pkg)
1 c
sour cream
1
egg
2 Tbsp
powdered sugar
1 c
powdered sugar
1 pkg
vanilla instant pudding & pie filling mix (3.4oz pkg)
1/2 c
milk
1
container (16oz) frozen whipped topping, thawed, divided
8 oz
cream cheese, room temperature
7
strawberries, whole

Directions

1
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.
2
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.
3
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.
4
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.)
5
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.)
6
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.
  • Comments

  • 1-5 of 8
  • user
    JANE LOUISE lovinspoonful - Apr 9, 2010
    Are you sure it's 32 oz. of strawberry extract?
  • user
    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!
  • user
    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!
  • user
    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?????
  • user
    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.