Strawberry Refrigerator Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    duncan hines supreme strawberry cake mix (baked as directed)
  • 2
    (10 ounce) boxes frozen strawberries in syrup
  • 1
    cup of cold milk
  • 1
    (3 1/2 ounce) box instant vanilla pudding
  • 1
    (8 ounce) container Cool Whip, thawed
  • 1
    pint fresh strawberries (tops removed and strawberries cut in half)
  • 13
    cup chopped pecans (totally optional, but you'll be glad you did)
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DIRECTIONS

  • Make the boxed cake mix according to the directions on the back, pour batter in a 9x13 inch pan and bake according to box instructions.
  • When baked, remove from the oven and let it cool completely.
  • Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
  • Add the thawed strawberries with syrup into a food processor or blender. Pulse until it is a slushy consistency.
  • Pour the strawberry puree mixture over the cake and spread it out evenly. Let it soak inches.
  • While the strawberry puree is soaking in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens. The box of instant pudding says to use 2 cups of milk, but we are only using 1 cup.
  • Fold the thawed Cool Whip into the pudding mixture. Once well combined, spread it evenly over the top of the cake.
  • Place the fresh strawberry halves on top of the cake frosting. Sprinkle with the optional chopped pecans.
  • Refrigerate for at least 4 hours, then slice and serve.
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