Waiting for this delicate, creamy Strawberry Refrigerator Cake to cool and set in the fridge may be pure torture. But we assure you, it's worth it!
Cake:
- 1 pkg Duncan Hines® Moist Deluxe® White Cake Mix
- 2 (10 oz) pkgs sweetened, frozen sliced strawberries, thawed
Topping:
- 1 (3.4 oz) pkg vanilla instant pudding and pie filling
- 1 cup milk
- 2 cups frozen non-dairy whipped topping
- fresh strawberries
- Preheat oven to 350 ºF. Grease and flour 13x9-inch pan.
- For cake, prepare, bake and cool according to package directions.
- Poke holes 1 inch apart in top of cake using handle from wooden spoon.
- Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes.
- 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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cathiemacinnis (1 discussion) on Jul 6, 2012 at 11:22 AM
I can't find instant pudding and pie filling, would it be ok to use the stuff you have to cook?
Comment by: blois1 (1 discussion) on Apr 21, 2013 at 06:15 PM
You could probaly just use cool whip
Rating:
Cruegirl (2 discussions) on Feb 14, 2010 at 05:43 PM
Wow this cake is absolutly Delish mmmm wonderful !!
Comment by: Tanya265709 (1 discussion) on Jul 9, 2011 at 05:20 PM
It says to use frozen strawberries., can u do this with fresh ones???
