15.25ouncebox strawberry cake mixplus ingredients needed to make cake: eggs, oil and water
3ouncesbox strawberry Jell-O
1cupboiling water
½cupcold water
21ouncecan strawberry pie filling
8ouncetub whipped toppingCool Whip
Instructions
Prepare the strawberry cake mix per the directions on the back of the box. Once it is done baking, place it on the counter and let it cool for 5 minutes.
Take a spoon or utensil with a wooden handle and poke holes into the cake all over about 2 inches apart.
Add the strawberry jello and boiling water to a large, heatproof bowl and whisk until the gelatin is dissolved.
Add the cold water to the bowl and whisk to combine.
Pour the jello all over the cake, focusing on the holes the most. Place the cake into the fridge for 2 hours.
Carefully spread the strawberry pie filling over the cake. There are big chunks of strawberries in the filling, so try and space them out so you get some on each slice.
Spread the whipped topping on top of the cake and place in the fridge for at least another hour to chill, then slice and serve.
Notes
I like to chill this cake a second time so the strawberry pie filling gets cold with the cake, but this is an optional step, you can serve it immediately after adding the cool whip.
Be mindful of the hole spacing when poking the holes on your cake.
This would work with almost any flavor combination. Strawberry Pie filling with a chocolate cake??
Keeps in the fridge covered for up to 1 week. Freeze for up to 3 months.
You can change the cake mix to a vanilla or yellow cake mix if the strawberry cake mix on top of the other strawberry ingredients is just too much for you.
Please keep in mind that the required eggs, water, and oil will vary from cake mix to cake mix. These ingredients were not factored into the nutritional information.