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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

old fashioned carrot cake

old fashioned carrot cake

Increase water in carrot cake mix by 1/4 cup. Add 1/2 cup chopped nuts, 1/2 cup shredded coconut and 1 can (8 ounces) crushed pineapple, drained. Bake in 13x9 pan for 40 to 50 minutes or until a toothpick inserted in center comes out clean.


Storing Unfrosted Cakes

Storing Unfrosted Cakes

Before you frost your cake, you may wrap it tightly and freeze it for up to six weeks before eating. It's best to thaw it unwrapped at room temperature. Then you may add frosting.





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