| Level: | Easy |
| Total: | 1 hr |
| Prep: | 25 min |
| Cook: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- Cooking spray, for the pan
- 1 18.25-ounce box vanilla cake mix, plus required ingredients
- 3 cups quartered fresh strawberries (about 1 pound)
- 1/4 cup granulated sugar
- Pinch of salt
- 2 12-inch rolls refrigerated pie dough
- All-purpose flour, for dusting
- Coarse sugar, for sprinkling
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat the oven to 350 degrees F. Spray a pie plate with cooking spray. Make the batter; pour into the pie plate until three-quarters full. Bake until set around the edges but slightly wobbly in the center, 20 to 25 minutes.
- Meanwhile, make the strawberry filling: Toss the strawberries, granulated sugar and salt in a bowl. Let sit 20 minutes.
- Unroll 1 piece of pie dough on a lightly floured cutting board. Cut into 1- to 1 1/4-inch-wide strips with a knife. Set aside.
- Unroll the remaining piece of pie dough. Cut three 1-inch-wide strips from the middle of the round and press the strips together, end to end, to form one long strip. (This will be used for the piecrust rim.)
- Transfer the partially baked cake to a rack; cool slightly. Drain the strawberry mixture and spoon it onto the cake, pressing the berries into the top to hold them in place. Increase the oven temperature to 450 degrees F.
- Arrange half of the pie dough strips in parallel rows over the strawberries, about 1 inch apart, using the shorter strips on the ends.
- Fold back every other strip halfway. Lay one of the remaining strips across the center of the pie, perpendicular to the others. Unfold the strips over the perpendicular one. Repeat, alternating the strips you fold back, to create a lattice top. Trim the overhang.
- Drape the long pie dough strip around the edge of the plate, on top of the lattice ends. Trim as needed and press the ends together. Tuck the edge of the dough under itself, then crimp decoratively with your fingers.
- Sprinkle the lattice crust with coarse sugar and return the cake to the oven. Bake until the crust is golden, 10 to 15 more minutes. (Cover the pie rim with aluminum foil if it browns too quickly.) Serve with vanilla ice cream or whipped cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 300 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 3 mg |
| Sodium | 342 mg |
Reviews
Could I use puff pastry or short crust pastry, instead of pie dough?
It’s cruel to trick a man into eating cake when his heart was set on pie.
fun dessert. would omit the cake mixture by 1/2 cup. this is a fun party food.
We loved this recipe! I saw it in my Food Network magazine and decided to try it for a dinner date with some friends, their kids and our kids. It was a big hit! We didn’t tell the kids it was really cake so they got a kick out of that. It looked adorable! All I had on hand was a funfetti cake mix so I used that and it added some colorful flair! It tasted yummy, both kids and grown ups wanted seconds! I served it with whipped cream.
This turned out really great, however next time I would only fill the pan 1/2 way with cake as there was too much cake and not enough strawberry sweetness. This recipe is a great base to play around with and add your own ideas too.
very easy and delicious!!
I used a deep dish pie plate and therefore had to increase my initial baking time to 35 min. The key is to test that it’s only “slighly-wobbly” when removing from the oven, vs. following the initial baking time in the recipe.
Delicious! My guests raved. I will definitely make this again.
Totally Drop Dead Diva – Pake :- Lol
This is just like the PAKE that was showcased on the sitcom “Drop Dead Diva” !
So EASY to make and everyone loved it – you do have leftover cake mix I made some cake pops with my leftover. My 5 yr old daughter and I had fun baking this pie/cake we will make it again soon