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Strawberry-Filled Take-Along Cake with Brown Sugar Frosting

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  • Prep 40 min
  • Total 3 hr 0 min
  • Servings 15
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A thin layer of fruity jam hides between the frosting and the browned butter-enhanced cake.
Updated Aug 23, 2011
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Brown Sugar Frosting

  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1/4 cup milk
  • 2 1/2 cups powdered sugar


  • 1
    In heavy 1-quart saucepan, heat 1/3 cup butter over medium heat, moving and turning pan occasionally, just until butter is light brown. (Watch carefully; butter can brown and then burn quickly.) Cool 15 minutes.
  • 2
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
  • 3
    In large bowl, beat browned butter, cake mix, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 4
    Bake and cool as directed on box for 13x9-inch pan.
  • 5
    Spread jam evenly over top of cake. Freeze at least 15 minutes or until jam is set.
  • 6
    Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes; remove from heat. Stir in milk. Heat to boiling over medium heat, stirring constantly. Cool to lukewarm, about 20 minutes.
  • 7
    Gradually stir powdered sugar into brown sugar mixture. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly. Spread frosting over jam. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    So the jam will spread easily, stir it before spreading it on the cake.
  • tip 2
    In a rush? Use 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting instead of the Brown Sugar Frosting.


Nutrition Facts are not available for this recipe
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