Name: Strawberry Refrigerator Cake
Prep time: 15 min
Cook time: 5 min
Ingredients: 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)

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Strawberry Refrigerator Cake

Prep Time 15 minutes

Cook Time 5 minutes

Servings 12

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Ingredients

▢ 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

Instructions

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.
Purée a bit.
Pour the strawberry purée mixture over the cake and spread it out evenly.
Let it soak in.
While you are letting the strawberry purée 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.

Notes

Cake must be refrigerated!

Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.