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Swedish Flop- A layered cake with a creamy filling and a crunchy streusel topping.  A final dusting of powdered sugar makes this irresistible! 

My Mom never made this growing up.  She bought it from a local bakery during my childhood.  I thought everyone got to enjoy this delicious dessert when I was a kid.  But, as I got older, I realized it was something that was popular in the Chicagoland/Northern Illinois area, but not really anyplace else.

So, being the sweet lover I am, I decided to make my own version. Using a cake mix, of course ;)  Don't pass this one up, it's really good. 

Ingredients Needed

• Vanilla cake mix
• Eggs
• Milk
• Instant vanilla pudding
• Flour
• Butter
• Brown sugar
• Powdered sugar

Recipe Notes

• Cake Mix: Yes, you can use any brand of cake mix.  Stick with a standard size and a vanilla or yellow flavor.
• Pans: You will be using two 9 x 13 baking pans.  Yes, with just one cake mix.  The batter will be split evenly between the two pans.
• Streusel Topping:  Only top one of the cake batters with the streusel topping.  This will be the top of your cake.  The plain batter will be the bottom of your cake.

Raw Flour Note

→This recipe calls for the use of raw flour.  If you have concerns about this, you can use a heat treated flour or do the process at home. 

Used In This Recipe

• 9 x 13 Baking Pan
• Non Stick Baking Spray
• Powdered Sugar
• Brown Sugar

linking up and weekend potluck

Swedish Flop

A layered cake with a creamy filling and a crunchy streusel topping. A final dusting of powdered sugar makes this irresistible!

Prep Time: 35 mins

Cook Time: 15 mins

Hands-Off Time: 60 mins

Yield: 12-15 slices

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Ingredients

• FOR CAKE:
• 1 standard box, vanilla cake mix
• 4 eggs
• 1 1/2 cups milk
• 3.4 oz box, instant vanilla pudding mix
• FOR CRUMB TOPPING:
• 3/4 cup flour
• 1/3 cup brown sugar
• 5 TBSP butter, melted
• FOR FILLING:
• 1 cup (2 sticks) butter, softened
• 1 tsp vanilla
• 4 TBSP flour
• 2 TBSP milk
• 2 cups powdered sugar
• additional powdered sugar for topping

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Instructions

1. Preheat oven to 350 degrees. Grease TWO 9 x 13 baking pans.
2. In a mixing bowl, combine the dry cake mix, dry instant pudding mix, eggs, and 1 1/2 cups of milk. Beat until fully combined, then divide the batter evenly between the two prepared pans.
3. CRUMB TOPPING:
4. In a small bowl, mix together the 3/4 cup flour, brown sugar, and melted butter until crumbly. Sprinkle this topping evenly over the surface of **only one** of the cake pans.
5. Bake both pans for 10 to 15 minutes, or until a toothpick inserted into the center comes out clean. Let both cakes cool completely before building the layers.
6. FILLING:
7. In a mixing bowl, beat the softened butter until creamy. Add in the 4 tablespoons of flour and 2 tablespoons of milk, beating until fully combined. Gradually add the 2 cups of powdered sugar and beat until the filling is light and fluffy.
8. Spread the whipped filling evenly over the top of the plain cake (the one without the crumb topping). Carefully lift the second cake (the one with the crumble topping) and place it right on top of the filling layer.
9. Dust the top of the cake with additional powdered sugar.