My Favorite Strawberry Cake
As I think about the flavors I like - it's seasonal - fall/winter - it's pumpkin and spice! But spring and summer make me want everything strawberry or citrus. In the past I've posted Strawberry Pie and the easy 3, 2, 1 Cake made with a strawberry cake mix. (See my recipes) This week I want to share a super good and refreshing, refrigerator, poke cake. This cake came directly from the Duncan Hines Strawberry Cake box : ) The recipe makes a 13x9 cake and it's all my husband and I can do to keep from eating it in one sitting!!!
Strawberry Refrigerator Cake
1 package Duncan Hines Strawberry Cake Mix with other ingredients as indicated on package.
2 - 10 ounce packages Sweetened frozen sliced strawberries, thawed. (Sometimes I use 1-16 oz package or 1-24 oz package, whatever I can find, and it works just fine.)
1 package (4oz) vanilla instant pudding and pie filling mix
1 cup milk
2 cups frozen whipped topping, thawed
fresh strawberries (optional for garnish)
Preheat oven to 350˚F. Grease and flour 13x9inch pan. (I only spray with Pam - no flour)
Prepare cake according to package directions and bake for approximately 25-30 minutes. Test for doneness. Cool.
Poke holes in cake with handle of wooden spoon about 1/2 to 1 inch apart. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes. (This takes a little time - trying to get mixture into holes!)
For topping, prepare pudding mix using 1 cup of milk. Fold whipped topping into pudding mixture. Spread over cake. Garnish with fresh strawberries if desired. Refrigerate at least 4 hours before serving.
Hope you enjoy.
Finally our most recent dance pictures. This girl just grows more beautiful and graceful with every passing day!
with love, I'm Carole!