Prep
15-30 mins
Cook
4 HRS 15 MIN
Calories
330
Ingredients
2 cups
sugar, divided
1/4 cup
water
1 can
(12 oz.) evaporated milk
1 pkg
(8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
4
eggs
1 tsp
vanilla
1 pkg
(2-layer size) white cake mix (Do not use a pudding-in-the-mix cake mix)
8 small
fresh strawberries
Instructions
Step 1
Heat oven to 375ºF.
Step 2
Cook 1 cup sugar and water in saucepan on medium-high heat 10 min. or until sugar is melted and deep golden brown in color. (Do not stir.) Immediately pour into 12-cup fluted tube pan sprayed with cooking spray; tilt pan to evenly cover bottom with syrup. Set aside. Blend evaporated milk, cream cheese, eggs, vanilla and remaining sugar in blender until smooth.
Step 3
Prepare cake batter as directed on package; blend in dry gelatin mix. Pour over syrup in bottom of pan; gently ladle cream cheese mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
Step 4
Bake 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool completely. (Do not remove cake from pan.)
Step 5
Refrigerate 2 hours. Loosen cake from sides of pan with knife; invert onto plate. Gently remove pan. Serve cake topped with COOL WHIP and strawberries.