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Summer Sweetness Cake
Summer Sweetness Cake

Summer Sweetness Cake

2 Hr(s) 30 Min(s)
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1 serving
Original recipe yields 1 serving
Betty Crocker Bake and Fill Cake Pans
1 box Duncan Hines Moist Deluxe French Vanilla Cake Mix (plus ingredients to make cake)
3 cups sugar
1 1/2 cups butter
1/4 cup milk
1 Tbsp cinnamon
1 box Bird's Eye Halved Strawberries (frozen)
1 bag Dole Blueberries (frozen)
1 tub (12 oz.) Cool Whip
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Let's Make It
1
Mix cake mix according to directions on box. Fill the regular Betty Crocker Bake and Fill cake pan just below mark on inside. Lock top part in place. Fill bottom pan with remainder of mix. Cook until done.
2
Put sugar in hot pot. Cook on high heat stirring until sugar starts to caramelize. Turn heat to low. Add butter to sugar and stir until mixed. Add milk and cinnamon to mix and cook, stirring, until bubbly. Remove from heat and let cool, stirring occasionally.
3
When cakes are done, let cool while defrosting strawberries and blueberries. After the berries are defrosted, slice strawberries. After cake is cool (still in pan) add a thin layer of caramel to inside shell. Add a layer of Cool Whip. Put as many strawberries and blueberries as desired. Add a layer of Cool Whip on top of fruit.
4
Remove cake bottom from pan and add a thick layer of caramel to cake bottom. Place bottom, caramel side down, on other cake. Press to seal. Remove whole cake from pan and allow to cool some more. Ice cake with remainder of Cool Whip. Garnish with a couple of strawberry slices and blueberries. Refrigerate for about 15 to 20 minutes.
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