Strawberry Amaretto Cake

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  • 1 (1 lb. 2.25 oz) pkg Pillsbury Moist Supreme yellow cake mix
    1 C water
    1/3 C oil
    3 eggs
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  • 1/2 C strawberry jelly
    3 Tbsp Amaretto
    1 quart (4 C) fresh strawberries, halved
    1/2 C strawberry jelly, melted
    2 C sweetened whipped cream or topping

    Heat oven to 350 and generously grease and lightly flour 10X15X1 baking pan. In a large bowl, combine cake ingredients; beat at low speed until moistened. Beat 2 min at medium speed. Pour batter evenly into greased and floured pan. Bake 20-25 min or until cake springs back when lightly touched in center. Cool 15 min.
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While cake cools, in a small saucepan, combine 1/2 C jelly and amaretto. Heat over medium heat until jelly is melted. Poke holes in cake with a long-tined fork. Spoon jelly mixture over warm cake, allowing it to soak into the cake. Cool until completely cooled.

Arrange strawberries, cut side down, over top of the cake. Spoon or brush 1/2 C melted jelly over berries. Serve immediately, or cover and refrigerate until serving time. When serving, top with a dollop of whipped cream.

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Strawberry Amaretto Cake
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