Strawberries and Cream Cake
35Prep Time Minutes
130Total Time Minutes
6Number of Ingredients
PAM® Baking Spray
1 pkg (15.25 oz each) strawberry cake mix, prepared with Pure Wesson® Vegetable Oil and Egg Beaters® Original
1 pkg (8 oz each) cream cheese, softened
2 pudding cups (3.25 oz each) Snack Pack® Vanilla Pudding
1/2 cup confectioners' sugar
1/4 teaspoon vanilla
2 cups halved fresh strawberries
Red colored sugar, optional
|% Daily Value|
|Total Fat||10 g||15%|
|Saturated Fat||4 g||20%|
|Vitamin C||10 mg||17%|
|Vitamin A||248 iu||5%|
Spray one 8-inch round cake pan and one 8-inch square cake pan with baking spray. Prepare cake mix according to package directions, using Pure Wesson® Vegetable Oil and 1/4 cup Egg Beaters® Original for each fresh egg. Cool 1 hour.
To make frosting, combine cream cheese, pudding, confectioners' sugar and vanilla in medium bowl. Beat with an electric mixer on low speed 2 to 3 minutes or until smooth.
To assemble cake, place square cake diagonally on serving platter. Cut round cake in half; place cut sides of halves against top two sides of square cake to resemble a heart. Spread frosting on sides and top of cake. Place strawberry halves around edge of cake. Sprinkle center of cake with red sugar, if desired.
To keep serving platter clean while frosting cake, place strips of waxed paper under edges of cake. Remove waxed paper when cake is frosted.