This strawberry refrigerator cake is a delicious and cool summer dessert. Just as good in the winter. Allow it to chill for at least 4 hours before serving.
Ingredients
- 1 tablespoon flour , for coating
- ounces box strawberry cake mix
- 1.33 cups water
- 3 large eggs
- 0.33 cups vegetable oil
- 2 packages frozen strawberries , 10 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
-
2
Make cake: Prepare cake mix as directed on the package, using 1 1/3 cups water, 3 eggs, and 1/3 cup oil. Pour batter into the prepared dish.
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3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Allow cake to cool on a wire rack.
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4
Poke holes on top of cooled cake using a fork. Purée thawed strawberries with juice in a blender or food processor until smooth. Spoon over top of cake.
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5
Make topping: Prepare pudding mix as directed on the package, using 1 cup milk. Fold whipped topping into pudding until combined, then spread over cake. Arrange strawberries on top.
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6
Refrigerate cake for at least 4 hours before serving.
Nutrition Facts
Per serving
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