Ingredients
1boxwhite cake mix
1cupvegetable oil
3ozstrawberry Jell-O,1 box
4large eggs
½cupsugar
¼cupall-purpose flour
½cupfresh strawberries,finely chopped
½cupmilk
4ozcream cheese,softened
¼cupbutter,softened
½cuppowdered sugar
8ozcool whip
3.4ozinstant vanilla pudding,1 box
1½cupsmilk
½tspvanilla
12ozstrawberries,1 pint
Preparation
Preheat the oven to 350 degrees F.
Spray a 12 to 14-cup nonstick tube pan with Bakers Joy nonstick cooking spray. Set aside.
In the bowl of an electric mixer, mix the cake mix, vegetable oil, Jell-O, eggs, sugar, all-purpose flour, strawberries, and milk on low until just combined.
Scrape down the sides of the bowl, then increase the speed to medium and beat for 3 minutes.
Pour the batter into prepared pan.
Place in the preheated oven for 1 hour to 1½ hours or until the bamboo skewer inserted into the center comes out clean.
Place the pan on a wire rack, then allow the cake to cool for 15 minutes.
Remove the cake from the pan, then cool completely.
Combine the cream cheese and butter with a mixer, in a medium bowl, until completely smooth.
Mix in the powdered sugar, then fold in the Cool Whip.
Mix together the pudding mix, milk, and vanilla, in a separate bowl until it begins to thicken.
Fold the pudding mixture into the cream cheese mixture.
Cut the completely cooled cake in half.
Spread half of the creamy topping on the bottom layer, then top with the second layer of cake.
Spread the remaining creamy topping on top.
Refrigerate for at least 1 hour.
Top decoratively with sliced strawberries, serve, and enjoy!
