Ingredients:
Cake:
Duncan Hines Classic White Cake Mix, 15.25 oz
3 large eggs
¼ cup vegetable oil
1 gallon of milk
Strawberry gelatin mix, 6 oz
½ cup mashed strawberries (optional)
Cheesecake:
16 oz cream cheese
½ cup sugar
1 tbsp vanilla extract (optional)
¼ cup cornstarch
3 large eggs
½ cup thick cream
Cream Cheese Whipped Frosting:
½ cup heavy cream
½ cup unsalted butter
2 ¼ cups confectioners’ sugar
Directions:
Cake:
Preheat the oven to 350°F.
In a mixing bowl, combine the cake mix, eggs, vegetable oil, and milk. Whisk well to remove lumps.
Add the strawberry gelatin mix and mashed strawberries (if using), and mix until smooth.
Coat a cake pan with baking spray, and fill the pan with the cake batter, filling it about ¾ full.
Bake in the preheated oven for 20 minutes or until slightly brown.
Let the cakes cool for 5 minutes in the pan before removing them.
Cheesecake:
In a mixing bowl, mix the cream cheese, sugar, vanilla extract (if using), cornstarch, eggs, and thick cream until well combined.
Coat a cake pan with baking spray and line the bottom with parchment paper.
Pour three cups of cheesecake filling into the pan.
Place the cake pan on top of a cookie sheet, and pour one and a half cups of water into the sheet.
Bake in the preheated oven at 350°F for 30 minutes, or until fully cooled.
Cream Cheese Whipped Frosting:
In a mixing bowl, beat the heavy cream and unsalted butter together.
Add the confectioners’ sugar and mix until smooth and free of lumps.
To assemble the cake:
Layer the cakes on top of each other and frost the edges and the top of the cake with the Cream Cheese Whipped Frosting.
Allow the cake to cool for 20 minutes before slicing and serving.
By Chrestina
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour and 10 minutes
Kcal: 396 kcal | Servings: 12 servings
