One of my aunts often makes this cake for summer family gatherings, and it was always one of those times you made sure you had dessert first before it was gone! It’s perfect for summer because it’s served cold and the frosting is so light. This cake is really easy to make, but it does call for some time for the cake to set up, so don’t wait until the last-minute on this one.
You will need:
1 box white cake mix (plus whatever you need to make the cake)
1 small box instant vanilla pudding mix
1 large box strawberry Jello
1 large tub cool whip, thawed (put it in the fridge the night before or soften in the microwave for a few seconds)
Fresh strawberries, sliced
Bake the cake according to package directions in a 9×13 pan. Allow to partially cool. (The temperature of the cake really doesn’t matter here; you just want the cake to firm up a bit.) Using the handle of a wooden spoon, poke holes all over the cake. The more holes you poke, the more Jello-y goodness you’ll have in every bite!
Make the Jello using about half as much cold water as needed. Using a large measuring cup or bowl with a spout will make the next step much easier. While the Jello is still hot, pour it all over the cake. Don’t forget the corners!
Put the cake in the fridge and allow it to set up for at least an hour. Make the frosting by combining the thawed cool whip and the vanilla pudding mix. Stir vigorously for a few minutes to make it thicker. Spread the cool whip mixture on the cake and top with fresh strawberries.
Cake can be served immediately, letting it set in the fridge for another hour or so seems to make the flavors mingle even better. Be sure to store cake covered in the fridge…if there’s anything left!
We usually make this cake with strawberries, but it would be great with other fruits, too. I’m curious to try orange and peach, or a combination like lemon and raspberry. What are your favorite cool and fresh summer desserts?