Strawberry Streusel Cake
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Strawberry Streusel Cake

Strawberry Streusel Cake

A sweet, crunchy streusel tops Pillsbury™ BatterPro™ Vanilla Muffin & Cake Batter sheet cake with a gorgeous strawberry filling marbled in between.

Servings: 12 servings (1 serving = 1 - 4x4-inch piece)
Streusel Topping
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ Yellow Cake Mix (11152)
5 oz
1 cup
Butter, unsalted, cold
1 oz
2 Tbsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ BatterPro™ Vanilla Muffin & Cake Batter (10929), thawed
3 lb
1 each
Strawberry pie filling, prepared
8 oz
1 cup
Streusel Topping
  1. Add cake mix and butter to mixing bowl; stir until butter is fully incorporated.
  2. Set aside or refrigerate until needed.
Assembly
  1. Pipe thawed batter into greased, half sheet pan; spread evenly.
  2. Randomly pipe strawberry filling on batter; create a marbled effect by dragging the knife in circular patterns.
  3. Continue until desired look is achieved; sprinkle Streusel Topping evenly over top.
  4. Bake as directed below and cool fully before slicing.
BAKE:
TEMP
TIME
Convection Oven*
325°F
16-22 minutes
Standard Oven
375°F
23-28 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.

  • Tip: Use pan spray on off-set spatula when spreading batter to prevent sticking (as needed). Be creative with the number of times you drag knife through top of cake to change the appearance as desired.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 - 4x4-inch piece
Calories
510
Calories from Fat
240
% Daily Value
Total Fat
27g
42%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
430mg
18%
Total Carbohydrate
62g
21%
Dietary Fiber
0g
0%
Sugars
37g
Protein
5g
Vitamin A
0%
0%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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