- VE
Strawberry Jalapeño Cream Cheese Cake
Ingredients
Instructions
- Step 1
Preheat oven to 325*.
- Step 2
Mix together the cake mix, milk, cream cheese, and eggs.
- Step 3
Spray a bundt pan and pour the mixture in evenly.
- Step 4
Bake for 45-60 minutes or until when poked with toothpick in the deepest part it comes out clean.
- Step 5
Remove and then let cool for at least an hour.
- Step 6
Poke the cake around in a circle with the end of a wooden spoon.
- Step 7
Fill up a plastic sandwich bag with the Fruit & Honey, cut the end off and pipe it into each hole in the cake.
- Step 8
Place the cake in the fridge for 4 hours to fully cool and get cold.
- Step 9
Remove from the fridge and carefully use a spatula to remove the cake from the edges of the pan, flip the pan over to remove the cake onto the plate you will want the cake on.
- Step 10
When ready to frost the cake, mix together the whipped topping, cream cheese, powdered sugar, and vanilla extract.
- Step 11
Frost the top of the cake and then add the lemon zest evenly.
- Step 12
Slice and serve.
Tips & Tricks
Per serving
My Notes
PrivatePRIVATE TO YOUOnly you can see these
Private to you. Jot down what you changed so it's here next time you cook this.
Keep your own notes on this recipe
Private to your account — what you changed, what you'd do differently next time.
Be the first to photograph this dish and earn a 30% bonus
Level up by reviewing recipes!
