I made a strawberry layer cake out of the candy bar cake, and it was a tremendous success. I’ve become known as the cake woman among my pals. I occasionally paint the frosting on birthday cakes for young girls to give them a more festive appearance. Other than that, the white icing looks lovely with the vibrant red strawberries. Every time I make it, people ask me for the recipe.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 cake |
Ingredients
- 1 (18.25 ounce) package golden vanilla cake mix
- 1 ½ cups milk
- ¾ cup vegetable oil
- 3 eggs
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners’ sugar
- ½ cup white sugar
- 1 (12 ounce) container frozen whipped topping, thawed
- 3 cups sliced strawberries
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch cake pans.
- Beat cake mix, milk, oil, eggs, and vanilla pudding mix together in a large bowl with an electric mixer on low speed until just blended. Scrape the bowl, increase mixer speed to medium, and beat until batter is smooth, about 4 minutes. Pour batter into prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before transferring cakes to a wire rack to cool completely.
- Beat cream cheese, confectioners’ sugar, and white sugar together in a bowl with an electric mixer until smooth; fold in whipped topping until frosting is smooth.
- Place 1 cake on a serving platter. Spread frosting on top of the cake; top frosting with a layer of strawberries. Place 1 cake atop strawberries. Frost cake and top with a layer of strawberries. Place remaining cake atop strawberries, frost the top and sides of the cake, and top with remaining strawberries.
Nutrition Facts
| Calories | 594 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 14 g |
| Sodium | 491 mg |
| Sugars | 34 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Yummm
It was easy to make and delish
Light and delicious with home made whip cream
My family absolutely loved this cake. They wanted a moist cake and they loved the combination of cream cheese with the whipped. The only change I made is I used real whipped cream instead of the frozen whipped topping. I have made it twice and I think I is now a new family favorite.
I used pineapple and blueberry in between layers instead of strawberries. Super easy, and super delicious! I’m making it again today!
Yes, I did make changes. I cut up the strawberries and soak the strawberries in nutmeg, cinnamon and rum for about 4 hours priors to making the cake. It was a good change. Also, I only used an 8 ounce container rather than the 12 ounce of whipped topping.
I made this using sour cream instead of cream cheese and probably more strawberries. Otherwise I stuck to the recipe. If I made it again, I would do cakes from scratch and real whip cream because the mixes and the cool whip gave this a pretty chemically flavor IMO. However, not bad for a casual, pot luck type thing. Also, the Cool Whip stays fluffy, which is better presentation for something fast and easy.
Excellent!! I made it for my daughter’s birthday and everyone loved it.
🙁