Strawberry Cake with Pudding Mix Frosting
A strawberry cake made with white cake mix and strawberry gelatin.
Servings 12
Cost 5
Ingredients
- 1 15.25 oz package yellow cake mix
- 3 oz strawberry gelatin (1 4 serving size package) (84 grams)
- ⅓ cup all-purpose flour (45 grams)
- ½ cup whole milk (120 grams)
- ½ cup canola oil
- 3 large large eggs
- 1 cup frozen strawberries, thawed and mashed (140 grams)
Fluffy Pudding Frosting
- 1 3.3 oz box cheesecake or white chocolate flavored instant pudding mix
- 1 cup whole milk (240 grams)
- 1 tub Cool Whip, thawed (8 oz) or whip (8oz/240 grams) of heavy cream and sweeten with ¼ cup of confectioners' sugar (240 grams)
Strawberry Topping
- 2 cups frozen strawberries (280 grams)
- 3 tablespoons sugar plus more if desired
- Squeeze of lime juice (optional)
Instructions
- Preheat oven to 350°. Grease the bottom of a 9x13 inch glass dish (or pan).
- In a mixing bowl, combine cake mix, gelatin and flour. Add milk, oil and eggs; beat on low speed 30 seconds. Beat on medium for a little over a minute, scraping sides of bowl often. Fold in strawberries. Transfer to prepared pan.
- Bake for 30 minutes or until a toothpick inserted in center comes out clean. Let cool completely.
- To make the frosting, beat the pudding mix and milk with a whisk or on low speed of an electric mixer until it thickens. Fold in the whipped topping.
- Spread frosting across top of cake. If you have a piping bag, you can pipe it. However, if you pipe it you'll want to make 1 ½ times or double the recipe.
- To make the topping, put the remaining 280 grams/10 oz (2 cups) thawed strawberries and their juices in a small saucepan along with about 3 tablespoons sugar. Heat on low, mashing with a spoon, until strawberry mixture is slightly thicker. Taste test and see if you need more sugar. Use an immersion blender or transfer to a blender and puree. Add a squeeze of lime juice if you have some. Let cool, then drizzle over cake.