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Strawberry Cheesecake Pistachio Layer Cake

Strawberry Cheesecake Pistachio Layer Cake

Recipe shared by:Duncan Hines

Try this perfect layer cake for your next birthday party.

  • Hands-on Time: 15 Minutes
  • Total Time: 60 Minutes
  • Servings: 12 servings
  • Difficulty: EASY


  • 1 package Duncan Hines® Decadent Decadent Strawberry Cheesecake Cupcake Mix
  • water, oil and eggs called for on cupcake mix package
  • 2 tsp. vanilla extract
  • 8 oz. cream cheese, softened
  • 1 cup Duncan Hines® Comstock® or Wilderness® Strawberry Pie Filling & Topping
  • ½ cup finely chopped pistachios
  • 2 Tbsp. graham crackers

Baking Instructions

  • Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
  • Combine cake mix, water, oil and eggs in large bowl.
  • Beat with an electric mixer on medium speed for 2 minutes. Pour into prepared pans.
  • Bake 22 minutes or until toothpick inserted in center comes out clean.
  • Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely. Slice in half into 2 layers (one will have a domed top).
  • Beat cream cheese until light and fluffy. Gradually add frosting pouch and continue beating 3 minutes.
  • Spread frosting on flat side of one cake layer. Place strawberry filling in center of cake. Top with next cake layer (dome side up) and frost entire cake.
  • Combine pistachios and graham cracker crumbs. Press pistachios on sides of cake. Garnish cake with additional strawberry pie filling or sliced strawberries.

Tips & Inspirations

For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Use an egg slicer to quickly slice strawberries. Freshly sliced strawberries are the perfect topping to Angel Food cake!

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Variety is the spice of life, so try different toppings on your cakes. We used spice cake with dulce de leche, fig preserves, powdered sugar, marmalade and ginger preserve, apricot jelly and honey.

Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

By cooking in sheets the layers you can create simple and professional result. Eating a cake prepared in this way provides a moist multi layered experience allowing for many opportunities for creative flavor changes.
Try making a cake with two or three compatible layers for greater variety.

For additional texture, fold in 1/2 cup chopped walnuts to prepared cake batter before pouring into pan.

Use a non-flexible thin knife when cutting cake around curved stencils for a professional look.

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