Need a cake recipe-uses yellow cake, vanilla pudding, cream cheese, cool whip and strawberries-Thanks?

Red Velvet Cake





1 (18.25 ounce) package yellow cake mix


1 (3.5 ounce) package instant vanilla pudding mix


4 eggs


1 ounce red food coloring


1/2 cup vegetable oil


1 cup water


1 tablespoon distilled white vinegar


1 tablespoon unsweetened cocoa powder


1 cup cold milk


1 (8 ounce) package cream cheese


1 (3.5 ounce) package instant vanilla pudding mix


1 (8 ounce) container frozen whipped topping, thawed





Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.


Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.


Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.


Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.





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Millionaire's Cake!





1 (20 ounce) can crushed pineapple with juice


1 (18.25 ounce) package yellow cake mix


1 (8 ounce) package cream cheese


1 (12 ounce) container frozen whipped topping, thawed


1 (3.5 ounce) package instant vanilla pudding mix


2 cups milk


1 cup chopped walnuts








Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.


Drain pineapple. Put pineapple in a clean layered cheesecloth and wring out remaining juice. If pineapple is not well drained, it will make the filling runny.


Mix and bake cake according to package instructions. Pour 1/2 of the batter into the prepared pan. Discard or find another use for the remaining half of the batter.


Bake at 350 degrees F (175 degrees C) for 20 minutes or until done. Let cake cool in pan on a wire rack.


Beat softened cream cheese until fluffy. Slowly add milk, combining thoroughly. Add instant pudding and beat until thick. Pudding mixture will thicken when refrigerated. When cake is cool and pudding mixture is thickened you can assemble the cake. Spread pudding mixture on top of the cooled cake. Sprinkle drained pineapple over pudding. Carefully spread thawed frozen whipped topping over all. Sprinkle chopped walnuts over all. Refrigerate. Enjoy!





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Strawberry Cake and Frosting





1 (18.25 ounce) package yellow cake mix


1 (3 ounce) package strawberry flavored gelatin mix


3 tablespoons all-purpose flour


1/2 cup water


2/3 cup vegetable oil


4 eggs


1 (10 ounce) package frozen strawberries


1/2 cup butter


4 3/4 cups confectioners' sugar





Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.


In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.


Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


To make the Strawberry Frosting: In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.





======Need a cake recipe-uses yellow cake, vanilla pudding, cream cheese, cool whip and strawberries-Thanks?
No cream cheese but close





STRAWBERRY %26amp; CREAM SPECTACULAR CAKE





A baked yellow or chocolate cake, baked with 2 (9 inch) round layer pans


Strawberry Cream Filling (recipe below)


3/4 c. red currant jelly





STRAWBERRY CREAM FILLING:





2 pts. fresh strawberries, hulled


2 c. heavy cream


1/4 c. sugar


1 tsp. vanilla





For Filling: Chop enough strawberries to make 1 cup. Slice remaining berries to decorate the cake. Combine cream, sugar and vanilla in a chilled bowl. Beat until soft peaks form. SET ASIDE 1 CUP OF WHIPPED CREAM. Fold the 1 cup berries into 1 cup of whipped cream.


1. Fill cake layers with Strawberry Cream Filling.





2. Take sliced strawberries reserved from filling recipe and arrange them in a circle around the top of cake, placing points toward the edge. Make another circle of berries within this circle and continue in same way until top is covered. Refrigerate 10 minutes.





3. Melt currant jelly in small saucepan over low heat, stirring constantly. Carefully spoon or brush jelly over strawberries on cake.





4. Frost sides of cake using some of the reserved whipped cream. Spoon remaining whipped cream mixture in puffs around top edge of cake. Refrigerate until serving time.

















Strawberry Cake


1 (18.25 ounce) box yellow or white cake mix


1 small box strawberry gelatin


3/4 cup vegetable oil


1 cup chopped nuts (optional)


4 eggs


2 tablespoons flour


1 (10 ounce) package frozen sliced strawberries, thawed,


or 1 pint fresh berries sprinkled with 1/2 cup sugar


1/2 pint heavy cream, whipped





Preheat oven to 350 degrees F. Grease a 10-inch angel food or Bundt pan.





Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl. Beat on medium-high speed for 3 minutes or until well blended. Pour batter into pan and bake for 55 to 65 minutes or until tester comes out clean. Cool 10 minutes on rack.





Turn out and cool completely. Serve plain or with lightly sweetened whipped cream.Need a cake recipe-uses yellow cake, vanilla pudding, cream cheese, cool whip and strawberries-Thanks?
Strawberry Dream Cake





Cake:


1 box of white cake mix (yellow OK)


1 small-sized box of strawberry Jell-O


1 cup mashed fresh ripe strawberries


1 cup Canola oil


1/2 cup whole milk


4 eggs


1 cup angel flake coconut


1/2 cup chopped pecans





Icing:


1 (8 ounce) package cream cheese


1/2 cup butter, room temperature


3 1/2 cups confectioners' sugar


3/4 cup fresh ripe strawberries


1/2 cup flaked coconut


1/2 cup chopped pecans, toasted





To make the cake layers: Preheat oven to 350潞F and grease and flour 3 (9 inch) layer pans. In a large bowl, stir together cake mix and Jell-O. Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in the coconut and pecans. Divide the batter among the prepared pans.





Bake 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.





To make the Strawberry Cream Cheese Icing: Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth. Blend in the confectioners' sugar and drained strawberries. Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans. Frost cake between layers, on top and sides. Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.


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Strawberry Sheet Cake %26amp; Icing





CAKE:


1-box White Cake mix


1 small box strawberry jell-o


陆 cup frozen strawberries, thawed


陆- cup water


1 cup oil


4 eggs





ICING:


16 oz. box powdered sugar


1/4- cup butter, room temp


陆 cup frozen strawberries, thawed





CAKE: Preheat oven to 325潞F. Mix jello and cake mix together, add water and oil; mix on med. speed. Add eggs, one at a time, beating well. Add berries. Bake 30 to 45 minutes in greased/floured 9 x 13 baking pan.





ICING: Cream butter, powdered sugar and strawberries together. Spread on cooled cake