Friday, July 21, 2017

Refrigerator Strawberry Cake


  • Supreme Strawberry Cake Mix
  • Ingredients Listed on Back of Cake Box (egg, water, oil)
  • 2 (10 oz) boxes of Frozen Strawberries in Syrup
  • 1 cup of cold milk
  • 1 (3.5 oz ) box of Vanilla Instant Pudding
  • 1 (8 oz) container of Cool Whip, thawed
  • 1 pint strawberries (with tops removed and strawberries cut in half), thawed
  • 1/3 c chopped pecans (totally optional, but you’ll be glad you did)
Make the boxed cake mix according to the directions on the back. Use the Duncan Hines Supreme Strawberry cake mix, or the Pillsbury version. Pour the cake batter into a greased 9×13 cake pan and bake according to the box directions.  When it is done take it out of the oven and let it cool 100%.  Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.  Add the thawed strawberries with syrup into a food processor or blender.  Pulse until it is a slushy consistency.  While you are letting the strawberry puree soak in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens.  The box of instant pudding says to use 2 cups of milk, but we are only going to use 1 cup.  Fold in the thawed Cool Whip.  Once the pudding and Cool Whip are well combined, spread it over the top of the cake.  Take the fresh strawberry halves and place them on top of the cake frosting.  Add nuts if you'd like.  Chill in the refrigerator for at least 4 hours.

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