Debbies Strawberry Cake Recipes

LITTLE DEBBIE STRAWBERRY SHORTCAKE TRIFLE

Steps:

• 1. Place carton of Debbie cakes in freezer for 1 hour. Freezing the cakes makes them easier to slice. Prepare pudding according to package directions.
• 2. After cakes have had time to freeze, slice them into 1/2 inch pieces. Place a layer of cakes in bottom of a clear serving bowl. Top with 1/2 the pudding. Repeat. Arrange remaining pieces of cake on top and garnish with sliced strawberries.
• 3. Note: Try the coconut and jelly one too with coconut pudding.

LITTLE DEBBIE CAKE POPS RECIPE

Steps:

• Unwrap all the Little Debbie Oatmeal Cream Pies, and place in medium large bowl.
• With a hand mixer (you could also use a blender) blend the cookies until they are all crumbly and the cream and cookie are mixed together.
• Roll the doughy mixture into one inch balls.
• Place the dough balls onto a cookie sheet covered with wax paper, place the baking sticks into the middle of the ball, and refrigerate for 10 minutes.
• Remove from refrigerator and melt white chocolate chips ( I did mine in the microwave stirring every 30 seconds until smooth).
• Dip the balls into the white chocolate, scraping off extra white chocolate.
• Place the balls onto the wax covered paper, and garnish with extra cookie crumbs or sprinkles of your choice.
• Let the white chocolate harden and enjoy!

DEBBIES STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease three 9-inch round cake pans with butter, then dust with flour. Shake out the excess flour. Set the pans aside.
• Place the cake mix, strawberry gelatin, pineapple and juice, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer.The strawberries should be well blended into the batter.
• Fold in the coconut and pecans.
• Divide the batter among the prepared pans and place them in the oven on the center rack.
• Bake the cakes until they are light brown, about 30 minutes.
• Remove the pans from the oven and place them on wire racks to cool.
• Remove cooled cake from pans.
• Meanwhile, make the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer. Add the sugar and drained strawberries. Blend on low until sugar is dissolved. Then raise the speed to medium and mix the frosting another minute until the frosting lightens and is well combined. Fold in the coconut and pecans.
• Frost cake.
• Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes.
• Slice and serve.
• Note:Cover the cake and store, in the refrigerator, for up to 1 week.