Strawberry Almond Cake

Prep Time: 20 min
Cook Time: 20 min
Ready Time: 85 min
Yield: 20 servings

Ingredients

Pillsbury® Baking Spray with Flour

CAKE

1 package Pillsbury® Moist Supreme® Classic Yellow Premium Cake Mix
1 cup water
1/3 cup Crisco® Pure Vegetable Oil
3 large eggs

TOPPING

2/3 cup Smucker's® Strawberry Jelly
2 teaspoons almond extract
1 quart (4 cups) fresh strawberries, halved
1/2 cup Smucker's® Strawberry Jelly, melted
2 cups sweetened whipped cream or frozen whipped topping, thawed

Preparation Directions

HEAT oven to 350°F. Lightly spray bottom of 15 x 10 x 1-inch baking pan with flour no-stick cooking spray. Combine all cake ingredients in large bowl; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter evenly into prepared pan.
BAKE 20 to 25 minutes or until cake springs back when touched lightly in center. Cool 15 minutes while making topping.
COMBINE 2/3 cup jelly and almond extract in small saucepan. Heat over medium heat until jelly is melted. Poke holes in cake with long-tined fork. Spoon jelly mixture over warm cake, allowing it to soak into cake. Cool 45 minutes or until completely cooled.
ARRANGE strawberries, cut side down, over top of cake. Spoon or brush 1/2 cup melted jelly over berries. Serve immediately, or cover and refrigerate until serving time.
CUT into squares to serve; place on individual dessert plates. Top each with dollop of whipped cream.

High Altitude (above 3500 ft.):

SEE cake mix package for directions.

Nutritional Information Per Serving

Serving Size (1 slice, 1/20 of cake), Calories 240 (Calories from Fat 100), Total Fat 11g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 50mg, Sodium 190mg, Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 13g), Protein 2g; Percent Daily Value*: Vitamin A 4%, Vitamin C 30%, Calcium 6%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.