Strawberry Pop Cake Mom Recipes

Steps:

• Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Steps:

• Prepare white cake mix according to package directions.
• Pour into a 9 x 13 baking pan.
• Bake as directed.
• When the cake is almost done, mix the strawberry Jell-O, boiling water, and strawberry soda together.
• As soon as the cake comes out of the oven, prick holes in it with a fork, and immediately pour the strawberry soda mixture over the cake.
• Refrigerate.
• To prepare icing, gently beat together dry pudding mix, Cool Whip, and milk.
• Spread over cooled cake.
• Garnish with strawberries if desired.
• Store in refrigerator.

Steps:

• 1. Bake cake to directions. Use a 9x13 or loaf pan. Pierce top of cake with a fork. dissolve jello in water, cool. Add pop and pour over cake. Refrigerate 1 hour. Prepare pudding to directions, add cool whip and frost the cake. Refrigerate until ready to serve.
• 2. Frosted cake picture.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool completely.
• Line cookie sheet with waxed paper. In large bowl, beat powdered sugar, cream cheese, butter and jam with electric mixer on medium speed until blended. Crumble cake into cream cheese mixture; mix well. Stir in dried strawberries. Shape into 2-inch balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
• Spoon about 2 tablespoons melted red candy into pink candy; swirl gently. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into swirled candy to cover; tap off excess. (Spoon more red candy into pink candy as needed.) Poke opposite end of stick into foam block. Sprinkle with pink sugar. Let stand until set.