Black beans, sausage, and all the delicious pork trimmings are included in this traditional Brazilian stew. Serve hot over white rice and collard greens for a traditional Brazilian meal. If Caribbean stores don’t have the greens you’re looking for, try kale.
| Prep Time: | 30 mins |
| Cook Time: | 42 mins |
| Additional Time: | 4 hrs 15 mins |
| Total Time: | 5 hrs 27 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- cooking spray
- 1 (15.25 ounce) package yellow cake mix
- 1 cup water
- 3 eggs
- ¼ cup vegetable oil
- 2 cups finely crushed graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 8 ounces fresh strawberries, hulled and chopped
- 8 ounces fresh blackberries
- 6 ounces fresh raspberries
- ⅓ cup white sugar
- ⅓ cup water
- 2 tablespoons lemon juice
- 1 (14 ounce) can sweetened condensed milk, divided
- 2 (8 ounce) packages cream cheese, softened
- ¼ cup fresh lemon juice
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray and line with parchment paper.
- Mix cake mix, 1 cup water, eggs, and vegetable oil in a stand mixer on low speed for 30 seconds. Increase speed to medium and mix for 2 minutes more. Pour batter into the prepared baking dish.
- Bake in the preheated oven until cake is golden brown, about 25 minutes. Cool cake at room temperature for 10 minutes. Keep oven on.
- Line a baking sheet with parchment paper.
- Mix graham cracker crumbs and melted butter together in a bowl; spread onto the prepared baking sheet.
- Bake graham cracker crumb mixture for 10 minutes. Cool to room temperature and store in an airtight container.
- Mix strawberries, blackberries, raspberries, sugar, 1/3 cup water, and 2 tablespoons lemon juice together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until fruit is soft and easily mashed, 7 to 8 minutes. Mash berries together with a fork and cool for 5 minutes.
- Poke 5 rows of 6 holes in the cake using the handle of a wooden spoon, creating 30 holes. Drizzle 1/3 cup sweetened condensed milk over the entire cake. Pour berry mixture over cake and spread using a spatula, ensuring berry mixture goes into the holes. Cover cake and refrigerate at least 1 hour.
- Place cream cheese in the bowl of a stand mixer fitted with a whisk attachment; mix on high until very smooth, at least 3 minutes. Add the remaining sweetened condensed milk, 1/4 cup lemon juice, and sea salt; mix for 1 minute. Spread cream cheese mixture over the cooled cake. Cover and chill cake, 3 hours to overnight.
- Slice into 12 large pieces and top each with graham cracker crumb mixture.
Nutrition Facts
| Calories | 603 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 16 g |
| Sodium | 529 mg |
| Sugars | 46 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
This is a little bit of a labor of love but very worth it! When I got around to making this for the BBQ we attended it only had maybe 9 hours to fully chill before we served it. Lemon juice in the frosting gave it just the right amount of zing. I did cut the pieces smaller than the recipe called for so that there was more to go around. Everyone loved it. Not sure if I will use the parchment paper under the cake when I bake it next time because I was afraid I was feeding people paper as we were serving it (it did make for fairly easy clean up though); also, had a lot of extra graham cracker topping left over so might not make as much next time. Saving this and making it again for sure – it was a huge hit!
Super good. My mom said it was the best cake she has ever had. I didn’t change anything. Thanks for sharing.
Absolutely delicious! Only tweaks I made were more lemon juice to the fruit mix, and two tablespoons of sugar to the cream cheese mix, it tasted very bitter. I also cut into 18 squares instead of 12. It was a huge hit and has become my new favorite cake. Thank you for this recipe!
Wow. I can’t believe more people haven’t reviewed this one. It is easy and delicious. It is time consuming though and definitely gets better with age. I only had half the cream cheese required, so I subbed Greek yogurt for the other half. That may have been a very good idea as the cake came out with a little bit of a tang that complimented the berries nicely.
Wow. I can’t believe more people haven’t reviewed this one. It is easy and delicious. It is time consuming though and definitely gets better with age. I only had half the cream cheese required, so I subbed Greek yogurt for the other half. That may have been a very good idea as the cake came out with a little bit of a tang that complimented the berries nicely.
I made this for a family BBQ, I did make a change to lighten it up a bit. Instead of the cheesecake topper I just used whipped topping and some fresh fruit. It was a huge hit! The cake was delicious and with the lighter topping it was not too sweet or overpowering.
This was so good! I made this for a potluck the day before so it would have plenty of time for the flavors to meld… only change for me was to use blueberries instead of blackberries (I don’t like blackberries). What everyone commented on was the fact that it wasn’t sickeningly sweet. I will definitely make this one again! Thanks for sharing!
My husband, a self-proclaimed “Treat Master,” said that this was the best dessert he has EVER had in his almost 50 years. He said the amount of lemon was perfect to accent the berries, and gave it a whopping 15 out of 10 on the charts! I topped each slice with graham cracker crumbs, then strawberries cut to resemble hearts and/or stawberries for Valentine’s Day. A total hit!
I made two changes because that’s what I had. I used a white cake mix instead of yellow and I substituted blueberries for the raspberries. I wasn’t impressed by this cake two hours later when I first tasted it, neither were hubby nor granddaughter. I decided to try it again this morning and wow what a pleasant surprise. The flavors all melded and came together to produce a rich berry filled, cheesecake tasting-like cake. It is essential that this cake be refrigerated overnight for the delicious flavors to be spot on. Great recipe, thanks for sharing!