Ingredients
12
12 servings
- •flour
- •1 box strawberry cake mix
- •1.3333333730698 cups water
- •3 eggs
- •0.33333334326744 cup vegetable oil
- •2 (10 ounce) packages frozen strawberries
- •1 (3.5 ounce) package instant vanilla pudding mix
- •1 cup milk
- •2 cups frozen whipped topping, thawed
- •1 pint fresh strawberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- 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.
- 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.
- 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.
- 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.
- Refrigerate cake for at least 4 hours before serving.
Nutritional Facts
Per 12 servings
- Calories: 248
- Carbohydrate: 28g
- Fat: 14g
- Fiber: 1g
- Protein: 4g
- Sugar: 23g
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