Strawberry Refrigerator Cake
1 box (15 ounces) Strawberry Cake Mix, prepared according to pkg, directions
1 container (10 ounces) frozen strawberries in syrup, thawed a bit
1 1/2 cups of cold milk
1 box (3.5 ounces ) instant vanilla pudding
1 container (12 ounces) Cool Whip, thawed
1 pint strawberries with tops removed and strawberries cut in half
1/3 cup chopped pecans ( optional)
Make the boxed cake mix according to the directions on the back. Pour the cake batter into a greased 9 x13 inch pan and bake according to the box directions. When it is done take it out of the oven and let it cool. Once it is cool, use the handle of a wooden spoon to poke rows of holes in the cake.
Put thawed strawberries with syrup into a food processor or blender. Puree a bit. Pour the strawberry puree mixture over the cake and spread it out evenly. Let it soak in.
While you are letting the strawberry puree soak in, whisk together cold milk and the instant vanilla pudding mix in a bowl until it thickens. Fold in the Cool Whip. Spread it evenly over the top of the cake. Place the fresh strawberry halves on top of the cake frosting. Sprinkle on the chopped pecans. Refrigerate for at least 4 hours or overnight.
Cake must be refrigerated!