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.
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Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Cakes and Cheesecakes/Dessert/Breakfast
Cuisine American
Servings 15
Calories 315 kcal
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
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.
NOTE: The icing may be more than you need to adequately glaze the cake.
© Can’t Stay Out of the Kitchen
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