Duncan Hines Strawberry Refrigerator Cake Food

STRAWBERRY SHEET CAKE

Steps:

• Preheat oven to 350°F. Spray 9x13-inch pan with baking spray.
• Beat strawberry cake mix, water, eggs, and oil in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes.
• Pour sheet cake batter into pan; spread evenly. Bake 23 to 28 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack.
• If desired, overturn cake onto serving platter or large plate. Spread vanilla frosting evenly over top of strawberry sheet cake. Add sliced strawberries and raspberries. Slice, serve and enjoy!

STRAWBERRY REFRIGERATOR CAKE - DUNCAN HINES RECIPE - (3.9/5)

Steps:

• Preheat oven to 350ºF. Grease and flour 13x9" pan. CAKE: Prepare, bake and cool according to package directions. Poke holes 1" apart in top of cake using handle from a wooden spoon. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes. TOPPING: Prepare pudding mix according to package directions using 1 cup milk. Fold whipped topping into pudding mixture. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours.

STRAWBERRY REFRIGERATOR CAKE

Steps:

• 1. Preheat oven to 350 degrees,Greese and Flour a 13x9-inch pan(I use Bakers Joy) For cake ,prepare and bake and cool according to PKG directions.
• 2. When cake it totaly cool Poke holes in top of cake using a handle from a wooden spoon(I use a un sharpned pencil ,I have washed)
• 3. Puree thrawed strawberries with juice in blender.Spoon evenly over top of cool cake allowing mixture to soak into holes..
• 4. For topping ,prepare pudding mix according to package directions,using just ONE CUP of milk..Then fold whipped topping into pudding mixture.Spread over cake .Cover and let chill over night...PERSONAL NOTE..I whip the pudding while the cake is baking and let the pudding set,and fold in Cool Whip just before frosting.Besure the cake is very cool before frosting..Cover and let chill over night ...

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cake mix, 1 cup water, eggs, vegetable oil, lemon zest, and juice in a large bowl. Beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.
• Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.
• Use a fork to poke holes all over the cake. Pour gelatin mixture all over the cake. Refrigerate until completely cool, at least 1 hour.
• Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.

STRAWBERRY REFRIGERATOR CAKE

Steps:

• Make the boxed cake mix according to the directions on the back, pour batter in a 9x13 inch pan and bake according to box instructions.
• When baked, remove from the oven and let it cool completely.
• 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 inches.
• While the strawberry puree is soaking 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 using 1 cup.
• Fold the thawed Cool Whip into the pudding mixture. Once well combined, spread it evenly over the top of the cake.
• Place the fresh strawberry halves on top of the cake frosting. Sprinkle with the optional chopped pecans.
• Refrigerate for at least 4 hours, then slice and serve.

DUNCAN HINES STRAWBERRY SHORTCAKE FROM A MIX

Steps:

• Preheat oven to 350*.
• Grease two round 9" round cake pans -- with butter or margarine.Sprinkle bottom and sides with granulated sugar.
• FOR CAKE:.
• Combine cake mix, eggs, water and butter in large bowl --
• Beat at medium speed with electric mixer at medium speed for 2 minutes.
• Pour into prepared pans.
• Bake at 350*.for 30-35 minutes or toothpick inserted near the center comes out clean --
• Cool in pan 10 minutes.
• Invert on cooling rack.Cool completely.
• FOR FILLING & TOPPING:.
• beat whipping cream, sugar and vanilla extract until stiff in large bowl -- Reserve 1/3 cup for garnish --
• Place one cake layer on serving plate.
• Spread with half the remaining whipped cream and sliced strawberries -- Repeat with remaining layer,
• Garnish with remaining whipped cream and strawberries --
• Garnish with mint leaves, if desired.
• Refrigerate until ready to serve.