STRAWBERRY CREAM FILLING CAKE

Strawberry Cream Filling Cake image

Discover layer upon layer of yum with our Strawberry Cream Filling Cake. Our Strawberry Cream Filling Cake requires only a few simple steps to complete.

Provided by My Food and Family

Categories Home

Time 4h1m

Yield 16 servings

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup powdered sugar, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup chopped strawberries

Steps:

Prepare cake batter as directed on package. Add dry pudding mix and milk; beat 2 min.
Pour into greased and floured 12-cup fluted tube pan and bake as directed on package. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Beat cream cheese in large bowl with mixer until creamy. Reserve 1/2 tsp. sugar for garnish. Add remaining sugar to cream cheese; beat until blended. Gently stir in COOL WHIP. Stir in strawberries.
Cut cake into 3 layers. Stack layers on plate, spreading cream cheese mixture between layers. Sift reserved sugar over cake. Refrigerate 2 hours.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.5023 g, Sugar 0 g, Protein 2 g