Strawberry Brunch Cake

Recipe by Irmgard
READY IN: 37mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup butter, melted
  • 2
    cups strawberries, hulled and sliced 1/4-inch thick
  • 2
    cups pancake mix
  • 2
    eggs, lightly beaten
  • 1
    cup milk
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DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • Pour the melted butter into the bottom of a 9" cake pan.
  • Either brush or use a paper towel to make sure the butter coats the sides and bottom of the pan.
  • Before putting in the pan, taste the strawberries. If they are not sweet enough, sprinkle 2 tablespoons of granulated sugar over the bottom of the pan.
  • Line the bottom of the pan with the strawberries, covering all of the surface. If necessary, scatter any remaining strawberry slices over top of the first layer.
  • Set aside.
  • In a large bowl, using a fork or whisk, stir the pancake mix with the eggs and milk. Beat well to remove all lumps.
  • Pour over the berries and immediately bake in the centre of the oven until the sides begin to pull away from the pan and the cake is a deep golden brown, from 30 to 35 minutes.
  • Immediately run a knife around the edge of the cake and invert the cake onto a flat plate.
  • Dust the top with icing sugar.
  • Serve right away.
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