One hot summer day, my sister-in-law, Cathy, brought this yummy looking cake to dinner at my in-laws. It looked absolutely amazing with all of the big, juicy strawberries on top. Just by looking at it, I knew it was going to be a keeper!
I have to admit, though, that it’s taken me a while to get this recipe posted. I couldn’t seem to find the scrap of paper that I jotted the recipe on. It’s really an occupational hazard for a recipe collector/food blogger, you know!
Well, better late, than never!
Compliments of It’s a Keeper
Adapted from Duncan Hines
1 pkg Duncan Hines® Moist Deluxe® Strawberry Supreme Cake Mix
Approximately 10oz of sweetened, frozen sliced strawberries, thawed
1 (3.4 oz) pkg vanilla instant pudding and pie filling
1 cup milk
3 cups frozen non-dairy whipped topping
Preheat oven to 350 ºF. Grease and flour 13×9-inch pan. For cake, prepare, bake and cool according to package directions.
Poke holes 1 inch apart in top of cake using handle from wooden spoon (or a drinking straw). Puree thawed strawberries in blender. Spoon evenly over top of cake allowing mixture to soak into holes. For topping, prepare pudding mix according to package directions using 1 cup milk. Fold whipped topping into pudding mixture. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours.
Is It a Keeper?
Thanks, Cathy, for turning me on to this great dessert!
Never miss a single recipe! Have them delivered right to your inbox. Sign up for FREE email updates.
Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
Don't miss a single recipe!
Get free email updates.
Find It’s a Keeper on:
Search for recipes by category: