The combination of lemon and strawberries makes this a wonderful summer delight. The added instant pudding to the regular cake mix gives this cake the texture of a chiffon cake made from scratch.
Original recipe makes 1 – 2 layer 9 inch cake
Ingredients
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 pint fresh strawberries, sliced
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PREP
30 mins
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COOK
1 hr
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READY IN
1 hr 30 mins
Directions
- Mix cake and pudding mix together then follow cake mix directions (I substitute Mayonnaise for oil in cake recipe) and bake as directed for 2 – 9 inch round pans. Allow to cool.
- To Make Filling: Mix together instant pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping. Spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.
- Add second cake layer and spread with remaining lemon filling. Arrange sliced strawberries over top of lemon filling. Frost sides of cake with remaining 8 ounces whipped topping.
Nutrition
Calories: 327 kcal
Carbohydrates: 51.4 g
Cholesterol: 2 mg
Fat: 12.8 g
Fiber: 0.8 g
Protein: 2.8 g
Sodium: 446 mg