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Giant Strawberry Seismic Cake
Portions
12
portionsTemps de préparation
15
minutesTemps de cuisson
30
minutesCalories
700
kcalIngredients
1 box strawberry cake mix
– 1 cup water
– 1/3 cup vegetable oil
– 3 large eggs
– 1 cup diced fresh strawberries
– 1 (3.4 oz) package instant vanilla pudding mix
– 2 cups milk
– 1 (8 oz) package cream cheese, softened
– 1/2 cup powdered sugar
– 1 (8 oz) container whipped topping
– Fresh strawberries for garnish
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Mix until well combined.
Fold in the diced strawberries and pour the batter into the prepared baking dish - Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
In a medium bowl, whisk together the instant vanilla pudding mix and milk. Let it sit for 5 minutes to thicken.
In another bowl, beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping. - Spread the cream cheese mixture over the cooled cake.
Pour the thickened pudding over the cream cheese layer and spread evenly. - Refrigerate the cake for at least 2 hours to set.
Before serving, garnish with fresh strawberries.
