Delicious cool summer dessert. Just as good in the winter. Allow it to chill at least 4 hours before serving.
Original recipe makes 1 9×13-inch pan
Ingredients
Cake:
1 box strawberry cake mix
1 1/3 cups water
3 eggs
1/3 cup vegetable oil
2 (10 ounce) packages frozen strawberries
Topping:
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
2 cups frozen whipped topping, thawed
1 pint fresh strawberries
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PREP
20 mins
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COOK
30 mins
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READY IN
5 hrs 20 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
- Prepare cake mix as directed on package. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, about 30 minutes. Allow cake to cool on wire rack.
- Poke holes on top of cake. Puree thawed strawberries with juice in a blender or food processor and spoon over top of baked cake.
- To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Arrange strawberries on top of cake, if desired.
- Refrigerate cake for at least 4 hours before serving.
Nutrition
Calories: 373 kcal
Carbohydrates: 60.7 g
Cholesterol: 48 mg
Fat: 13.9 g
Fiber: 1.5 g
Protein: 3.7 g
Sodium: 414 mg