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Strawberry Jalapeño Cream Cheese Cake

Strawberry Jalapeño Cream Cheese Cake

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time:

Cook Time:

Total Time:

Servings: 1 serving

Calories: 5,127 kcal per serving

Ingredients

  • 1 Box - Yellow Cake Mix or Gluten Free Yellow Cake Mix
  • 1 Cup - Milk
  • 4 ounce - Cream Cheese
  • 3 - Eggs
  • 1 Jar - Smucker's Fruit & Honey Strawberry Jalapeño
  • 1 - Carton Whipped Topping
  • 8 ounce - Cream Cheese
  • ½ cup - powdered sugar
  • 1 Tsp - Vanilla Extract
  • 2 Tsps - Lemon Zest

Instructions

  1. Preheat oven to 325*.
  2. Mix together the cake mix, milk, cream cheese, and eggs.
  3. Spray a bundt pan and pour the mixture in evenly.
  4. Bake for 45-60 minutes or until when poked with toothpick in the deepest part it comes out clean.
  5. Remove and then let cool for at least an hour.
  6. Poke the cake around in a circle with the end of a wooden spoon.
  7. Fill up a plastic sandwich bag with the Fruit & Honey, cut the end off and pipe it into each hole in the cake.
  8. Place the cake in the fridge for 4 hours to fully cool and get cold.
  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.
  10. When ready to frost the cake, mix together the whipped topping, cream cheese, powdered sugar, and vanilla extract.
  11. Frost the top of the cake and then add the lemon zest evenly.
  12. Slice and serve.

Nutrition

Energy: 5,127 kcal | Total Fat: 235 g | Saturated: 136 g | Trans: 4 g | Unsaturated: 28 g | Cholesterol: 920 mg | Total Carbs: 689 g | Fiber: 10 g | Sugars: 483 g | Proteins: 70 g | Sodium: 4,046 mg | Polyunsaturated: 20 g | Monounsaturated: 58 g

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