| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- Cooking spray
- 1 16- to 18-ounce box white cake mix (plus required ingredients)
- 1 pound strawberries, hulled and chopped
- 3 yellow peaches, pitted and chopped
- 3 tablespoons sugar
- Juice of 1/2 lemon
- 1 3.4-ounce package instant vanilla pudding mix (plus required ingredients)
- Yellow and red food coloring
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F. Coat a 9-inch square, 2 1/4-inch-deep cake pan with cooking spray. Prepare the cake mix as directed; pour the batter into the pan. Bake 30 to 35 minutes. Cool slightly, then invert onto a rack; cool completely.
- Meanwhile, make the “soup”: Combine the strawberries, peaches, sugar and lemon juice in a large saucepan. Cook over medium heat until the fruit breaks down, about 15 minutes.
- Puree the sauce with an immersion blender (or in a blender) until mostly smooth. Transfer to a bowl.
- Prepare the pudding as directed; tint with yellow and red food coloring to resemble melted cheese.
- Trim the top of the cake with a large serrated knife to make it level.
- Cut the cake in half horizontally.
- Preheat the broiler. Put the cake on a foil-lined baking sheet and brush the top with the melted butter. Broil until toasted, about 4 minutes.
- Cut the cake in half diagonally. Spread the pudding on the bottom triangles, almost all the way to the edge.
- Cover with the toasted top triangles, pressing gently so the pudding oozes out. Serve with the fruit sauce.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 348 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 2 g |
| Sugar | 45 g |
| Protein | 3 g |
| Cholesterol | 12 mg |
| Sodium | 461 mg |
Reviews
I made this cake last summer for a BBQ. It was a huge hit. Looked like the real thing. Everyone was amazed, especially the kids. Making it again this weekend