Ingredients
- 1 Strawberry Cake Mix
- Ingredients Listed on Back of Cake Box (egg, water, oil)
- 2 (10 oz) boxes of Frozen Strawberries in Syrup
- 1 cup of cold milk
- 1 (3.5 oz ) box of Vanilla Instant Pudding
- 1 (8 oz) container of Cool Whip, thawed
- 1 pint strawberries (with tops removed and strawberries cut in half), thawed
- ⅓ c chopped pecans (optional)
Instructions
- Make the boxed cake mix according to the directions on the back.
- Pour the cake batter into a greased 9x13 cake pan and bake according to the box directions.
- When it is done take it out of the oven and let it cool 100%.
- 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 in.
- While you are letting the strawberry puree soak 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 going to use 1 cup.
- Fold in the thawed Cool Whip.
- Once the pudding and Cool Whip are well combined, spread it evenly over the top of the cake.
- Take the fresh strawberry halves and place them on top of the cake frosting.I placed the strawberries in row, do what you like best.
- Sprinkle on the optional chopped pecans.
- Now, pop it in the fridge for 4 hours.
- When you are ready to serve, slice it up and devour.