Welcome all from Everyday Mom's Meals, we are so glad you are joining us here. I have had some great news this week I would like to share with you all. I will be writing a food column in the Chesapeake Style Magazine starting with the April 24th issue. This will be a regular feature and a great opportunity for me to share my love of cooking, writing, and photography with many more readers. This magazine is a local magazine that reaches over 10,000 readers. I am excited to start this new venture and am very honored to be selected to do this. I took a photography class in February and I met the editor in this class. We shared my Warm Lemon Pudding Cake with the class, because of course the photographer follows my blog. You know yummy food always brings great people together. The great thing for you is that you will get an opportunity to read this magazine as well. This is also online and well as in print. I will be posting links on facebook when it is live on the web, usually a few days after the print and release date. Make sure to follow me on facebook so you don't miss it.
This cake is easy and very versatile. I usually don't make this often as most of my family does not like cream cheese. I just don't understand that at all. They do not know what they are missing. Whenever I see a recipe and think it looks good, I know if cream cheese is involved my family will not eat it. This being my Mom, Sisters, and their families. My husband and kids have no problem. This can be solved though with substituting cool whip instead. This is made with pie filling. Since pie filling comes in so many different options, this cake is easily changable: Blueberry, cherry, apple, lemon, and could even make this patriotic by mixing blueberry with strawberry or cherry. One on the inside and one on top. See what I mean about versatile. Endless possibilities here. I sure hope you get to try this cake, if you do I would love to hear how it goes.
1 box of yellow cake mix (ingredients called for on box)
1 can of strawberry pie filling
2 blocks of cream cheese, softened
1 stick of butter, softened
2 cups of powdered sugar
1 teaspoon of vanilla extract
Mix cake according to direction on box in two 8 or 9 inch pans. Allow to cool. Cream the cream cheese and butter together until mixed, add vanilla and powdered sugar gradually, mix until creamy. Place the bottom layer on a cake plate. Spread a little bit of cream cheese icing between the layers and add a little strawberry pie filling over that. Careful not to get to edge or this will mix in with you icing around the cake. Place the top layer on and spread on remainder of the icing. Add the remaining pie filling on top. Keep this in the fridge and enjoy.