Strawberry Yum Yum Cake Recipe

Name: Strawberry Yum Yum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 white cake mix; 1 large vanilla instant pudding mix; 4 eggs, separated; 1 1/3 cups whole milk; 1/2 cup oil; 1 teaspoon vanilla; Frosting; 8 ounces cream cheese, softened; 1/8 cup butter; 1 cup sugar; 1 cup powdered sugar; 1 teaspoon vanilla; 16 ounces Cool Whip; 2 -3 pints fresh strawberries

Servings: persons

Cake
1 white cake mix
1 large vanilla instant pudding mix
4 eggs, separated
1 1/3 cups whole milk
1/2 cup oil
1 teaspoon vanilla
Frosting
8 ounces cream cheese, softened
1/8 cup butter
1 cup sugar
1 cup powdered sugar
1 teaspoon vanilla
16 ounces Cool Whip
2 -3 pints fresh strawberries

1
Separate eggs and beat whites till stiff. Combine rest of ingredients including egg yolk and beat well. Fold in egg whites. Grease 3 9 inch cake pans and divide mixture between them.
2
Bake 20 to 25 minutes.
3
Frosting: Cream butter and cream cheese. Add sugars, blend well. Then add vanilla and fold in Cool Whip.
4
Cut strawberries into slices, reserve some for top.
5
When cake is cool, layer with frosting then strawberries.
6
REFRIGERATE cake OVERNIGHT or it will be a total flop!

1108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake, 1 white cake mix, 1 large vanilla instant pudding mix, 4 eggs, separated, and more.

Yes, Strawberry Yum Yum 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.

Strawberry Yum Yum Cake

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