On a recent grocery trip, my almost two-year-old was walking down the baking aisle with me and grabbed a box of strawberry cake mix…probably because it was pink, her favorite color. Soon, I’m sure I’ll be telling her to put everything back that she tries to grab. But this time, I decided to throw it in the cart and find something to do with it besides the standard instructions on the back of the box.
I came across a recipe on Pinterest for strawberry cake flavored with cheesecake pudding mix. Yum! The hubby loves cheesecake (so do I!), and I figured it would make for a delicious springtime dessert. I was right. The recipe below is adapted to suit my tastes and what I had on hand. Instead of a cream cheese frosting like the original called for, I simply used Cool Whip as a light topping. And I omitted the white chocolate chips, only because I didn’t have any. You’ll find the original recipe here: http://www.iheartnaptime.net/one-of-my-friends-is-going-to-share/
Strawberry Cheesecake Cake
For the cake:
3 eggs
1 (3 oz box) cheesecake pudding mix
1 strawberry cake mix
16 oz sour cream
1/2 cup oil
1/4 cup water
Topping:
Cool Whip
Fresh strawberries, sliced
Whisk the eggs with the pudding mix. Then add the remaining ingredients. Pour into sprayed bunt pan and bake at 325 for 45 min. Cool about 10 min and remove onto a rack to cool completely. Top with Cool Whip and strawberries.
Note: If you do not own a bunt pan you can use two 9″ pans and cook for 30 minutes.
