Description

Indulge in this luscious Chocolate Strawberry Pie Cake, a delightful combination of rich devil’s food cake infused with sweet strawberry pie filling and topped with a smooth, homemade chocolate frosting. Perfect for gatherings or special occasions, this easy-to-make cake delivers a moist texture and a harmonious blend of chocolate and fruity flavors in every bite.

Ingredients

Scale

Cake Ingredients

1 box Devil’s Food cake mix
1 (21-oz) can strawberry pie filling
1 tsp vanilla extract
2 large eggs
¼ cup milk

Frosting Ingredients

1 cup sugar
5 Tbsp butter
⅓ cup milk
1 cup semi-sweet chocolate chips

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and set it aside for later.
Mix Cake Batter: In a large bowl, combine the Devil’s Food cake mix, strawberry pie filling, vanilla extract, eggs, and ¼ cup milk. Use an electric mixer to blend the ingredients just until combined; be careful not to overmix to preserve a tender crumb.
Bake the Cake: Pour the cake batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from oven and let the cake cool completely in the pan.
Prepare the Frosting: While the cake cools, combine the sugar, butter, and ⅓ cup milk in a small saucepan over medium heat. Bring the mixture to a boil, then boil gently for 2 minutes while stirring constantly to prevent scorching.
Add Chocolate: Remove the saucepan from the heat and stir in the semi-sweet chocolate chips until the mixture is smooth and glossy.
Frost the Cake: Immediately pour the warm chocolate frosting over the cooled cake. Spread it evenly across the top. Allow the frosting to cool and set completely before slicing and serving your delicious Chocolate Strawberry Pie Cake.

Notes

Ensure the cake is completely cooled before pouring the frosting to prevent it from melting and becoming too thin.
For a more intense strawberry flavor, you can gently fold in a few spoonfuls of fresh strawberries into the batter before baking.
If you prefer a thicker frosting, allow it to cool slightly before pouring to achieve a denser texture.
Store leftovers covered at room temperature up to 2 days or refrigerate for up to 5 days.