Recipe Details
Ingredients
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1tablespoonflour, for coating
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110 ounce boxstrawberry cake mix
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1 ⅓cupswater
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3largeeggs
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⅓cupvegetable oil
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2(10 ounce) packagesfrozen strawberries, thawed with juice
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1(3.5 ounce) packageinstant vanilla pudding mix
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1cupmilk
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2cupsfrozen whipped topping, thawed
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1pintfresh strawberries (Optional)
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
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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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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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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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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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Refrigerate cake for at least 4 hours before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories248 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 5g |
27% |
| Cholesterol 62mg |
21% |
| Sodium 196mg |
9% |
| Total Carbohydrate 28g |
10% |
| Dietary Fiber 1g |
4% |
| Total Sugars 23g |
|
| Protein 4g |
7% |
| Vitamin C 21mg |
23% |
| Calcium 54mg |
4% |
| Iron 1mg |
5% |
| Potassium 136mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
