If you are looking for a delicious and easy cake recipe, I have the perfect one for you to make.
This is a family recipe that my good friend Kim shared with me. Her husband’s mom and his grandmother have made this cake for years. I recently had a slice (or two) at Kim’s daughter’s 9th birthday party. (I have shared with you guys before that Kim and I have been friends for about 15 years or so. Our kids have grown up together.)
What I love about family events at Kim’s house is that her mother-in-law generally brings something food related when Kim hosts a cookout or birthday party. I have begged for many of their family recipes like the Indiana Chowder and Apple Upside Down Pie that I’ve shared with you before.
And this my friend is how you make the most amazing strawberry cake. I expect you to make it for your next potluck dinner! (I made it for Anthony’s 12th birthday last weekend and we hauled it with us to the pizza place and devoured it!)
- 1 Duncan Hines Supreme Strawberry Cake Mix
- Ingredients Listed on Back of Cake Box (egg, water, oil)
- 2 (10 oz) boxes of Frozen Strawberries in Syrup
- 1 cup of cold milk
- 1 (3.5 oz ) box of Vanilla Instant Pudding
- 1 (8 oz) container of Cool Whip, thawed
- 1 pint strawberries (with tops removed and strawberries cut in half), thawed
- 1/3 c chopped pecans (totally optional, but you’ll be glad you did)
Make the boxed cake mix according to the directions on the back. I could not find the Duncan Hines Supreme Strawberry cake mix, but I could find the Pillsbury version. It worked just fine.
Pour the cake batter into a greased 9×13 cake pan and bake according to the box directions.
When it is done take it out of the oven and let it cool 100%.
Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake. (I love recipe directions like this, a clear indication this will be amazing!)
Add the thawed strawberries with syrup into a food processor or blender.
Pulse until it is a slushy consistency.
It will look like this with chunks for strawberries.
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, 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 going to use 1 cup.
Fold in the thawed Cool Whip.
Once the pudding and Cool Whip are well combined, spread it over the top of the cake.
Spread it evenly.
Take the fresh strawberry halves and place them on top of the cake frosting.
I placed the strawberries in row, do what you like best.
While I was making this all I could think about was one of our local Snow Cone shops and how they make these amazing Strawberry Shortcake Snow Cones and they top it with a layer of chopped pecans and then a heaping of Cool Whip.
Chopped pecans just seemed natural for this cake.
Sprinkle them on, but this is totally optional.
Just look at that!
Now, pop it in the fridge for 4 hours.
When you are ready to serve, slice it up and devour.
We loved this!
Anthony loved it.
This is a perfect birthday cake for an older child.
Even if he is a boy.
There was a little bit left.
We divvied it up between the staff at our local pizza shop.
They were very grateful.
Make it this weekend.
You know you want to.
(Thank you Kim and family for letting me share this with my readers!)