Grilled Cheese Cake

Americans eat about 2.2 billion grilled cheese sandwiches every year, and you'll find recipes for more than 200 versions on our website[ alone. But until now, not one of them was for a cake!]

Total Time:
1 hr 40 min
45 min
55 min

8 to 10 servings

  • Cooking spray
  • 1 16 - to 18-ounce box white cake mix (plus required ingredients)
  • 1 pound strawberries, hulled and chopped
  • 3 yellow peaches, pitted and chopped
  • 3 tablespoons sugar
  • Juice of 1/2 lemon
  • 1 3 .4-ounce package instant vanilla pudding mix (plus required ingredients)
  • Yellow and red food coloring
  • 4 tablespoons unsalted butter, melted
  • Preheat the oven to 350 degrees F. Coat a 9-inch square, 2 1/4-inch-deep cake pan with cooking spray. Prepare the cake mix as directed; pour the batter into the pan. Bake 30 to 35 minutes. Cool slightly, then invert onto a rack; cool completely.

  • Meanwhile, make the "soup": Combine the strawberries, peaches, sugar and lemon juice in a large saucepan. Cook over medium heat until the fruit breaks down, about 15 minutes.

  • Puree the sauce with an immersion blender (or in a blender) until mostly smooth. Transfer to a bowl.

  • Prepare the pudding as directed; tint with yellow and red food coloring to resemble melted cheese.

  • Trim the top of the cake with a large serrated knife to make it level.

  • Cut the cake in half horizontally.

  • Preheat the broiler. Put the cake on a foil-lined baking sheet and brush the top with the melted butter. Broil until toasted, about 4 minutes.

  • Cut the cake in half diagonally. Spread the pudding on the bottom triangles, almost all the way to the edge.

  • Cover with the toasted top triangles, pressing gently so the pudding oozes out. Serve with the fruit sauce.

  • Photograph by Jeff Harris

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