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Strawberry Pudding Cake

Ingredients 

  • 1 box yellow cake mix (plus ingredients on the back of the box)
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cups water
  • 1 quart fresh strawberries (washed, hulled and sliced)
  • 3.4 ounces instant vanilla pudding (1 small box)
  • 2 cups cold milk
  • 3 ounces strawberry Jello
  • 12 ounces whipped topping

Instructions 

FOR THE CAKE:

  • Bake the cake in a 9×13 baking pan according to the box instructions. Allow the cake to cool.

FOR THE JELLO:

  • In a saucepan, combine the sugar, cornstarch and water. Bring to a boil and allow to boil until the water is clear.
  • Mix in the Jello powder.
  • Allow the Jello mix to cool and add the sliced strawberries.

FOR THE PUDDING:

  • Mix the instant pudding with the 2 cups of milk. Use a whisk and stir until smooth.
  • Spread the pudding on top of the cooled cake.
  • Spoon the cooled (but not set) strawberry jello mix on top of the pudding layer.
  • Top with whipped cream.
  • Allow this cake to set in the refrigerator for at least 2 hours before serving. Store this cake in the refrigerator.

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