Grilled Cheese Cake
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 348
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 59
- Dietary Fiber
- 2
- Sugar
- 45
- Protein
- 3
- Cholesterol
- 12
- Sodium
- 461
- Total: 1 hr 45 min
- Active: 45 min
Ingredients
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
Directions
- 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.