You would never know this mouth watering dessert starts out with a cake mix. It’s got jello, pudding, cream cheese, strawberries, nuts and cool whip, transformed into a spectacular dessert that is both pleasing to the eye and down-right delicious! Thanks to my old friend Lauren P. for this recipe.

Strawberry Cake

Recipe by Diane BeckerCourse: Cakes, Desserts

Servings

servings

Ingredients

1 box Pillsbury “white” cake mix
3 egg whites
1 cup cold water
½ cup sour cream
¼ cup vegetable oil
3 ounce package strawberry jello
1 cup boiling water
3.4 ounce package instant vanilla pudding mix
2 cups milk
8 ounce package cream cheese (room temperature)
3 pints strawberries, washed, stems removed and sliced in half lengthwise
1 container strawberry glaze
Large container of cool whip
1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees
Grease and flour a 9×13 inch pan
In a large bowl, mix the cake mix, egg whites,1 cup cold water, sour cream and oil together, mixing well.
Pour batter into the prepared pan and bake for 30 -35 minutes or until toothpick inserted in the middle comes out clean.
Cool cake thoroughly.
While the cake is cooling, mix the strawberry jello with the 1 cup boiling water and stir until dissolved. Let cool .
With a skewer or ice pick, poke holes all over the cake.
Pour the cooled jello slowly over the”holey” cake
Whip together the cream cheese, milk and instant pudding .
10. Spread the cream cheese mixture evenly over the cake.
11. Dip the cut strawberries into the glaze and place them neatly over the cake.
12.”Frost” the cake with the cool whip.
13. Sprinkle the cool whip with the chopped nuts.
14. Cover and refrigerate for 6 hours
15. Keep refrigerated until ready to serve.