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Fresh Strawberries and Puddin Cake




Source of Recipe


Internet


List of Ingredients




1 box Butter flavored cake mix (Make as directed)
2 fresh tubs of strawberries ( we like LOTS of strawberries and you need the extra juices)
1 tub of Cool Whip (thawed if frozen)
1 box instant vanilla or cheese cake pudding (make as directed)
8 oz box of cream cheese/ room temp (I use off brand and it works fine)
1/2 - 3/4 cups sugar


Recipe



Cake:
Make cake mix as directed and pour into either 13x9 (spray pan well, especially in the corners) or two round cake pans. Bake as directed on package. Remove from oven after baking and let cool slightly…then turn cake/cakes out onto wire rack to finish cooling.
When cooled…use either a seriated knife or a cake slice guide to separate the cake. Carefully remove the top portion of the cake to another wire rack.

While cake is baking make the following.

Pudding Mixture:
Place ¾ of cream cheese (room temp) in a medium size bowl and using a mixer, mix until nicely creamed. Add the pudding mix and follow directions on box. When mixed and pudding is nice and thick, place in frig.

Strawberries:
Rinse strawberries and slice. After strawberries are sliced, toss with approximately ¼ cup of sugar and then using a potato masher or fork, roughly smash the strawberries to release some juices. Strain all the juice from the strawberries.
Set in frig.

Frosting:

In medium bowl cream the remaining cream cheese and then slowly add the Cool Whip. After the Cool Whip is thoroughly mixed together, slowly add the remaining sugar (to taste). You will be able to taste the sugar granules but don’t worry they will go away in a very short time.

Cake assembly:
13x9 cake
*Pour pudding mixture on bottom of cut cake, spreading the mixture. Leave about ¼-1/2 space between mixture and the edge of the cake.
*Carefully place top of cake on top of bottom half of the cake.
*Using a small rounded kitchen tool (I use a small wooden spoon), poke holes all the way through to bottom of cake.
*Slowly and carefully pour the strawberries over the holes in cake. Let set a few minutes in order to absorb.
*Pour sliced strawberries on top of cake. Let set for a few more minutes so any remaining juice will absorb into the cake.
*Frost cake with Cool Whip topping.
*Put in frig for overnight.

Two round cake pans;
*Cut the tops off each cake. You will end up with 4 cakes, tops and bottoms.
*Follow directions above except pour pudding mixture on bottom of first cake and the strawberry mixture on the bottom of second cake.
*Assemble first cake…poke holes and pour half juice in the holes.
*Frost with very small amount of frosting.
*Place 3rd piece of cake on top of frosted cake…with strawberries.
*Place top of cake on the strawberries.
*Poke holes in cake..pour remaining juice through holes.
*Let sit a few minutes and then frost.
*Put in frig overnight.