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Don't just say it, bake it.™

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Cakes

Strawberry Cake

Duncan Hines Recipe shared by:
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Waiting for this creamy Strawberry Cake to cool and set in the fridge may seem like pure torture. But we assure you, it's worth it!

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 45 Minutes
  • Servings: Makes 12 to 16 servings
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • Cake:
  • 1 package Signature Strawberry Cake Mix
  • Approximately 10oz. of sweetened, frozen sliced strawberries, thawed
  • Topping:
  • 1 (3.4 oz.) package vanilla instant pudding and pie filling
  • 1 cup milk
  • 3 cups frozen non-dairy whipped topping
  • fresh strawberries

Baking Instructions

  1. Preheat oven to 350ºF. Grease and flour 13"x 9" pan.
  2. For cake, prepare, bake and cool according to package directions.
  3. Poke holes 1" apart in top of cake using handle from wooden spoon.
  4. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes.
  5. For topping, prepare pudding mix according to package directions using 1 cup milk. Fold whipped topping into pudding mixture. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours.

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Tips

Low sugar topping for lemon pound cake

Low sugar topping for lemon pound cake

Because I'm watching calories, I use sugar free lemon pudding in my lemon pound cake, and I spread sugar free orange marmalade all over the cake while it is still warm. No need to heat the marmalade this way. It's delicious and very easy.


frosting creations

frosting creations

the frosting is a little bit to sweet for what i used it for original cupcake mix!





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