Blackberry Strudel Cake

Teresa Ambra

Scrumptious dessert cake that starts with a cake mix! This recipe uses yeast in the crust layer, has blackberry pie filling, a streusel topping, and is glazed with an almond powdered sugar glaze. Terrific for a holiday breakfast or for dessert.

3 from 1 vote

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Prep Time 15

Cook Time 40

Total Time 55

Course Cakes and Cheesecakes/Dessert/Breakfast

Cuisine American

Servings

Calories 315 kcal

Equipment

1 9x13" glass baking dish
1 mixing bowl
1 wooden spoon
1 whisk
1 pastry blender
2 small mixing bowls

Ingredients

CAKE:

18.25 oz. box yellow cake mix
.25 oz. pkg. active dry yeast 1/4-ounce
1 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
2 large eggs
2/3 cup warm water .
21 oz. can blackberry pie filling
1/3 cup unsalted butter softened

ALMOND GLAZE:

1 cup powdered sugar
1/4 cup unsalted butter softened
1 tbsp. hot water
3/4 tsp. almond flavoring

Instructions

CAKE:

Preheat oven to 350°.
Grease and flour a 13 x 9 x 2-inch baking pan; set aside.
Measure out 1 1/2 cups of cake mix (reserve remaining mix for later) and combine the 1 1/2 cups cake mix with yeast, flour, eggs and water.
Stir well to combine.
Spread in prepared baking pan.
Spread blackberry pie filling over dough evenly.
Combine remaining dry cake mix with butter with a pastry blender until crumbly.
Sprinkle over pie filling.
Bake for 35 to 40 minutes.
Allow to cool and drizzle with the glaze.

ALMOND GLAZE:

Combine all ingredients in bowl, mixing well with a whisk.
Drizzle over cooled, baked cake.

Notes

NOTE: The icing may be more than you need to adequately glaze the cake.

Nutrition

Calories: 315kcalCarbohydrates: 55gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 44mgSodium: 272mgPotassium: 41mgFiber: 1gSugar: 31gVitamin A: 257IUVitamin C: 8mgCalcium: 90mgIron: 1mg

Keyword blackberries, breakfast, cake, coffee cake, dessert

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