Strawberry Refrigerator CAKE – a delicious recipe with Vanilla instant pudding, Eggs, Carnation milk, Duncan, Vegetable oil, Frozen Strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat Oven 350
2
Do strawberry cake mix like the box EXCEPT DO NOT USE WATER..USE carnation milk
3
Spray Bundt pan with cooking spray pour batter in pan
4
Bake as directions on box for Bundt cake
5
ICING AND STRAWBERRY FILLING
6
Whip vanilla instant pudding mix as directions on box USE A WHISP
7
Once the mixture is too pudding consistency fold in cool whip let sit
8
Microwave frozen strawberries in sugar for one minute or you could let sit out night before once thawed blend in blender
9
Cake is done at this point take out oven let cool for 10 minutes.
10
Poke holes in cake once cool pour strawberry blended mixture over cake.
11
Let sink into holes..
12
Spread cool whip mixture on top.
13
Place in refrigerator for 5 Hours to set.
14
Once hours pass ENJOY!!
15
!
417
kcal
Calories
29
g
Fat
13
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 box Vanilla instant pudding, 3 Eggs, 1 cup Carnation milk, 1 box Duncan Hines Strawberry cake mix, and more.
Yes, Strawberry Refrigerator CAKE falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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