- Cake:
- 1 box strawberry cake mix
- 1 1/3 cups water
- 3 eggs
- 1/3 cup vegetable oil
- 2 (10 ounce) packages frozen strawberries
- Topping:
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 cup milk
- 2 cups frozen whipped topping, thawed
- 1 pint fresh strawberries (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Prepare cake mix as directed on package. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, about 30 minutes. Allow cake to cool on wire rack.
- Poke holes on top of cake. Puree thawed strawberries with juice in a blender or food processor and spoon over top of baked cake.
- To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Arrange strawberries on top of cake, if desired.
- Refrigerate cake for at least 4 hours before serving.
03/06/2017
recipepes.com
strawberry refrigerator cake, recipe
PT15M
PT1H
5
455 calories
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