Strawberry Refrigerator Sheet Cake Recipes

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STRAWBERRY REFRIGERATOR CAKE



Strawberry Refrigerator Cake image

Delicious cool summer dessert. Just as good in the winter. Allow it to chill at least 4 hours before serving.

Provided by Deborah Westbrook

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 5h20m

Yield 12

Number Of Ingredients 9

1 box strawberry cake mix
1 ⅓ cups water
3 eggs
⅓ cup vegetable oil
2 (10 ounce) packages frozen strawberries
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
2 cups frozen whipped topping, thawed
1 pint fresh strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Prepare cake mix as directed on package. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, about 30 minutes. Allow cake to cool on wire rack.
  • Poke holes on top of cake. Puree thawed strawberries with juice in a blender or food processor and spoon over top of baked cake.
  • To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Arrange strawberries on top of cake, if desired.
  • Refrigerate cake for at least 4 hours before serving.

Nutrition Facts : Calories 372.5 calories, Carbohydrate 60.7 g, Cholesterol 42.5 mg, Fat 13.9 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 5.8 g, Sodium 414.4 mg, Sugar 42.7 g

STRAWBERRY REFRIGERATOR CAKE - DUNCAN HINES RECIPE - (3.9/5)



Strawberry Refrigerator Cake - Duncan Hines Recipe - (3.9/5) image

Provided by grinder

Number Of Ingredients 8

CAKE:
1 Moist Deluxe Strawberry Supreme Cake Mix
10 ounces sweetened, frozen sliced strawberries, thawed
TOPPING:
1 (3.4 ounce) vanilla instant pudding and pie filling
1 cup milk
3 cups frozen non-dairy whipped topping
Fresh strawberries

Steps:

  • Preheat oven to 350ºF. Grease and flour 13x9" pan. CAKE: Prepare, bake and cool according to package directions. Poke holes 1" apart in top of cake using handle from a wooden spoon. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes. TOPPING: Prepare pudding mix according to package directions using 1 cup milk. Fold whipped topping into pudding mixture. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours.

STRAWBERRY REFRIGERATOR SHEET CAKE



Strawberry Refrigerator Sheet Cake image

Make and share this Strawberry Refrigerator Sheet Cake recipe from Food.com.

Provided by tickeledpink

Categories     Dessert

Time 50m

Yield 20 serving(s)

Number Of Ingredients 10

1 box white cake mix
1 package strawberry Jell-O gelatin dessert
3 tablespoons flour
1/2 cup water
1/2 cup oil
4 eggs
1 box frozen strawberries, thawed
1/4 cup butter, softened
3 tablespoons strawberries
2/3-3/4 box powdered sugar

Steps:

  • Stir all the cake ingredients together.
  • Add 1 large box frozen strawberries, thawed.
  • Keeping back 3 T strawberries for the icing.
  • Use a sheet cake pan, and bake at 350 for 25-30 minutes.
  • For the icing: Mix together all ingredients.
  • If too thick, add a little more juice or water.

Nutrition Facts : Calories 264.6, Fat 11.6, SaturatedFat 2.9, Cholesterol 48.4, Sodium 224.4, Carbohydrate 37.9, Fiber 0.3, Sugar 30.4, Protein 2.9

NEAPOLITAN REFRIGERATOR SHEET CAKE



Neapolitan Refrigerator Sheet Cake image

The flavors of strawberry, chocolate, and vanilla combine wonderfully in this moist and festive-looking cake. It's easy to make and may be frozen for later use.

Provided by Debs Recipes

Categories     Dessert

Time 50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 8

1 (3 ounce) package strawberry Jell-O gelatin dessert
1 (18 1/4 ounce) package fudge marble cake mix
egg, according to cake mix directions
oil, according to cake mix directions
2 -2 1/2 cups frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding
1 1/2 cups milk
1 teaspoon vanilla

Steps:

  • Dissolve jello by stirring it into 3/4 cup boiling water, then add 1/2 cup cold water; set aside at room temperature.
  • Mix cake according to package directions and bake in a 9x13" pan.
  • Cool baked cake for 30 minutes, then poke deep holes about 1" apart into cake with a meat fork or a chopstick; very slowly pour all the jello into the holes.
  • Refrigerate cake; blend cool whip, instant pudding, milk, and vanilla until stiff; frost cake and return to refrigerator.
  • Cover cake and (freeze at this point, or) keep refrigerated; serve chilled.

Nutrition Facts : Calories 220.2, Fat 7, SaturatedFat 3.4, Cholesterol 3.2, Sodium 327.3, Carbohydrate 38.7, Fiber 0.9, Sugar 30.4, Protein 2.4

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