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Prep Time: 40 Minutes Cook Time: 900 Minutes |
Ready In: 940 Minutes Servings: 15 |
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Absolutely delicious! Nice as an Easter/springtime dessert, or at a barbecue. Cooking time includes refrigeration time. Ingredients:
1 (18 1/4 ounce) box white cake mix, prepared with (or follow directions for prep on your package instructions, or make from scratch) |
1 1/4 cups water |
1/3 cup canola oil |
3 eggs |
2 (16 ounce) packages sliced frozen strawberries, thawed |
1 (3 5/8 ounce) package vanilla instant pudding mix, prepared with |
2 cups milk |
whipped topping |
Directions:
1. Set frozen strawberries out to thaw.
2. Preheat oven to 350°F.
3. Prepare cake (ie beat cake mix, water, oil and eggs in large bowl with mixer for about 2 minutes), or according to package directions.
4. Bake in 13x9-inch glass pan at 350 for about 33 minutes.
5. As soon as the cake is removed from the oven, pierce the top of the cake (all over) with a fork, until the top becomes very crumbly.
6. Spread the strawberries, including juice, over the top of the cake.
7. Refrigerate about 3 hours.
8. Prepare the vanilla pudding with the milk, or according to package directions.
9. Spread on top of cooled cake.
10. Refrigerate again, overnight.
11. Serve with whipped topping.
12. Enjoy!
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