STRAWBERRY REFRIGERATOR CAKE
I have taken this cake to many a Church Dinner,and it is never any left.I do not remember where I first got it ,it may be the Duncan Hines site or some one gave it to me.....This cake should be made the day before and served ice cold..
Provided by Mary R Morris
Categories Fruit Desserts
Time 50m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350 degrees,Greese and Flour a 13x9-inch pan(I use Bakers Joy) For cake ,prepare and bake and cool according to PKG directions.
- 2. When cake it totaly cool Poke holes in top of cake using a handle from a wooden spoon(I use a un sharpned pencil ,I have washed)
- 3. Puree thrawed strawberries with juice in blender.Spoon evenly over top of cool cake allowing mixture to soak into holes..
- 4. For topping ,prepare pudding mix according to package directions,using just ONE CUP of milk..Then fold whipped topping into pudding mixture.Spread over cake .Cover and let chill over night...PERSONAL NOTE..I whip the pudding while the cake is baking and let the pudding set,and fold in Cool Whip just before frosting.Besure the cake is very cool before frosting..Cover and let chill over night ...
STRAWBERRY REFRIGERATOR CAKE - DUNCAN HINES RECIPE - (3.9/5)
Provided by grinder
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF. Grease and flour 13x9" pan. CAKE: Prepare, bake and cool according to package directions. Poke holes 1" apart in top of cake using handle from a wooden spoon. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes. 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.
STRAWBERRY REFRIGERATOR CAKE
This easy strawberry cake recipe is perfect for any holiday gathering, party, celebration or just because.
Provided by Bren in LR
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Make the boxed cake mix according to the directions on the back, pour batter in a 9x13 inch pan and bake according to box instructions.
- When baked, remove from the oven and let it cool completely.
- Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
- Add the thawed strawberries with syrup into a food processor or blender. Pulse until it is a slushy consistency.
- Pour the strawberry puree mixture over the cake and spread it out evenly. Let it soak inches.
- While the strawberry puree is soaking 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 using 1 cup.
- Fold the thawed Cool Whip into the pudding mixture. Once well combined, spread it evenly over the top of the cake.
- Place the fresh strawberry halves on top of the cake frosting. Sprinkle with the optional chopped pecans.
- Refrigerate for at least 4 hours, then slice and serve.
Nutrition Facts : Calories 171.8, Fat 7.9, SaturatedFat 4.8, Cholesterol 2.9, Sodium 134.5, Carbohydrate 25.7, Fiber 1.8, Sugar 22.5, Protein 1.6
SKY-HIGH STRAWBERRY PIE
This pie is my specialty. It's fairly simple to make but so dramatic to serve. The ultimate taste of spring, this luscious pie has such a big, fresh berry taste. I've had many requests to bring it to gatherings. -Janet Mooberry, Peoria, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, mash enough berries to equal 3 cups. In a large saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. , Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie crust. Chill for 2-3 hours. , In a small bowl, whip cream until soft peaks form. Sprinkle dry pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices.
Nutrition Facts : Calories 350 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 4g fiber), Protein 3g protein.
STRAWBERRY REFRIGERATOR SHEET CAKE
Make and share this Strawberry Refrigerator Sheet Cake recipe from Food.com.
Provided by tickeledpink
Categories Dessert
Time 50m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Stir all the cake ingredients together.
- Add 1 large box frozen strawberries, thawed.
- Keeping back 3 T strawberries for the icing.
- Use a sheet cake pan, and bake at 350 for 25-30 minutes.
- For the icing: Mix together all ingredients.
- If too thick, add a little more juice or water.
Nutrition Facts : Calories 264.6, Fat 11.6, SaturatedFat 2.9, Cholesterol 48.4, Sodium 224.4, Carbohydrate 37.9, Fiber 0.3, Sugar 30.4, Protein 2.9
REFRIGERATED STRAWBERRY CAKE
I made this cake once for a boy scout auction and it sold for $75.00! I wanted to say..."it's a cake mix!" but of course I didn't. Sometimes cake mixes can make fantastic desserts...this is one of them!
Provided by Michelle S.
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Flour and grease a 13x9 inch pan.
- Prepare cake according to package directions.
- Poke holes at 1" intervals with wooden spoon handle.
- Puree strawberries in blender.
- Evenly spoon strawberries over cake slowly, allowing pureed fruit to soak into holes.
- Prepare pudding using only 1 cup of milk.
- Fold in cool whip.
- Carefully spread over cake after all fruit has soaked in (VERY IMPORTANT).
- Place in refrigerator for at least 4 hours before serving.
- Decorate with fanned berries and mint leaves.
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