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So moist. So delicious. And so much more.™

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Strawberry Shortcake...

Monique Sharp Recipe shared by:
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Delicious and moist...

  • Hands-On Time:1 Hour
  • Total Time: 1 Hour 30 Minutes
  • Servings: 9-12
  • Rating:

Ingredients

  • 1 bx Duncin Hines Strawberry cake mix
  • 2 cans of strawberry pie filling
  • 1 small bx strawberry jello
  • 1 big bx vanilla pudding
  • 1 cup of milk
  • 1 tub cool whip
  • 2-3 sliced fresh strawberries

Baking Instructions

  1. Prepare cake mix as asked on the bx. In the last 5-10 minutes of baking the cake prepare the strawberry jello.
  2. After taking the cake out of the oven poke little wholes in it and poor the jello over the cake while its still warm.
  3. Let the cake cool off.
  4. When the cake cooled off take the pie filling and spread it over the top.
  5. Than mix the pudding with the milk till creamy after that take the cool whip and fold it into the pudding mixture.
  6. Spread the cool whip mixture of the cake and decorate with the sliced strawberries.

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Tips

Choosing Cookie Sheets

Choosing Cookie Sheets

For baking cookies, non-stick baking sheets with not too dark a finish are generally a good choice. If you use non-stick baking sheets, watch carefully or your cookies may brown quickly. Shiny aluminum sheets will tend to produce soft-bottomed crusts with more even browning. Dark carbon-steel sheets will absorb heat and create crisp crusts.


Curious about the mix

Curious about the mix

Just curious I, and my large family, have been using Duncan Hines mixes for many, many years. It seems to all of us that there is not enough cake mix now, or the formula has been changed or something. I bake about 100 cakes a year. The cakes do not rise like they used to and are not as thick. They look okay until you take them out of the oven and then they seem to shrink and fall. We slice the layers into to make four. cake is now kind of flat. They used to be tall!!! Help!!





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