Oh my goodness, let me tell you why my strawberry sheet cake pudding has become an absolute favorite in my kitchen! It’s this delightful mashup of a moist strawberry cake and creamy vanilla pudding, all topped with fresh strawberries and whipped cream. Seriously, it’s like a party on your taste buds! The best part? It’s super easy to whip up—perfect for those times when you want to impress without spending hours in the kitchen. I love making this for gatherings because it serves a crowd and always disappears faster than you can say, “seconds, please!” Whether it’s a potluck, a picnic, or just a sweet treat for the family, this dessert is always a hit. Trust me, once you try it, you’ll be hooked!
Ingredients for Strawberry Sheet Cake Pudding
- 1 box of strawberry cake mix: This is the star of the show! It gives the cake that lovely strawberry flavor and keeps it moist. Just grab a standard-sized box from your favorite brand.
- 1 cup of water: Simple, but essential for mixing the cake batter. It helps everything come together nicely.
- 1/2 cup of vegetable oil: This adds richness and moisture to your cake. Don’t skimp on this—it’s key for that tender crumb we all love!
- 3 large eggs: Eggs provide structure and stability. Plus, they help the cake rise beautifully as it bakes.
- 1 box of instant vanilla pudding mix: This is where the magic happens! It adds creaminess and a luscious texture that pairs perfectly with the cake.
- 2 cups of milk: You’ll need this to blend with the pudding mix. Whole milk works best for a rich flavor, but whatever you have will do in a pinch!
- 2 cups of sliced strawberries: Fresh is best here! The slices will be layered on top, adding that vibrant color and sweet flavor that screams summer.
- Whipped cream for topping: Light, fluffy, and oh-so-delicious! This topping makes everything feel extra special. You can use store-bought or whip up your own—either way, don’t hold back!
How to Prepare Strawberry Sheet Cake Pudding
Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). Preheating is super important because it ensures that your cake bakes evenly and rises beautifully. No one wants a flat cake, right? So, while you’re prepping everything else, that oven will be warming up, ready to work its magic!
Mix Cake Ingredients
Now, grab a large mixing bowl and combine the strawberry cake mix, water, vegetable oil, and eggs. Use a whisk or an electric mixer to blend everything together until it’s nice and smooth. You want it to be free of lumps, so take your time with this step—trust me, it makes a difference! Once it’s all mixed, it’s time to pour that vibrant pink batter into a greased sheet pan. Yum!
Bake the Cake
Pop the sheet pan into your preheated oven and let it bake for about 25-30 minutes. Here’s a little tip: check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, you’re golden! If it has some batter on it, give it a few more minutes. Once done, let it cool completely—patience is key!
Prepare the Pudding
While the cake is cooling, let’s whip up that creamy pudding! In another bowl, whisk together the instant vanilla pudding mix and milk until it thickens up nicely. You want it to be smooth and velvety—definitely not runny! This will elevate your cake and add that luscious layer we all love.
Assemble the Cake
Once the cake has cooled, take a fork and poke holes all over the top. This is crucial because it allows the pudding to seep into the cake, making it even more delicious! Now, spread that beautiful pudding evenly over the cake, making sure to fill those holes. Then, top it off with your sliced strawberries and a generous dollop of whipped cream. Looks amazing, right?
Refrigerate
Finally, it’s time to chill! Pop the assembled cake in the refrigerator for at least 1 hour before serving. This step helps everything meld together and makes it super refreshing. Trust me, the wait will be worth it when you take that first bite!
Why You’ll Love This Recipe
- Quick and easy to make—perfect for busy days!
- Deliciously moist cake paired with creamy pudding for a dreamy texture.
- Fresh strawberries add a burst of flavor and color.
- Great for gatherings—serves a crowd with ease!
- Always a hit with both kids and adults; who can resist that combo?
Tips for Success
To really nail this strawberry sheet cake pudding, here are my top tips! First, always use fresh strawberries for the best flavor—trust me, it makes a world of difference! If you can, slice them just before using to keep them looking vibrant. Also, let your cake cool completely before adding the pudding. This keeps the layers from mixing too much and helps that pudding stay nice and thick on top. If you want to make this ahead of time, you can assemble it a day in advance; just keep it covered in the fridge. Lastly, don’t be shy with the whipped cream—go for a generous dollop on top for that extra touch of indulgence. Enjoy every delicious bite!
Nutritional Information
Here’s the estimated nutritional breakdown for each serving of my strawberry sheet cake pudding. Keep in mind, these values can vary based on brands and exact measurements, but here’s what you can expect:
- Calories: 250
- Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 20g
- Protein: 3g
So, it’s a sweet treat but still manageable if you’re watching those numbers! Enjoy it in moderation, and savor every mouthful!
Frequently Asked Questions
Can I use a different cake mix? Absolutely! While I love the strawberry flavor, you can switch it up with any other cake mix you prefer. Just keep the liquid measurements the same!
How do I store leftovers? If you have any leftovers (which is rare, trust me!), just cover the cake with plastic wrap and keep it in the fridge. It should stay good for about 3-4 days.
Can I make this ahead of time? Yes! You can prepare the cake a day in advance and add the pudding and toppings right before serving. It actually tastes even better after sitting for a bit!
What if I can’t find instant pudding mix? If you can’t find instant pudding, you can make a homemade version, but keep in mind the texture and ease might differ. Instant mix really keeps things simple!
Can I freeze this dessert? I wouldn’t recommend freezing it after assembling due to the pudding and whipped cream. However, you can freeze the cake itself before adding the pudding for later use.
Serving Suggestions
To elevate your strawberry sheet cake pudding experience, consider serving it alongside a scoop of vanilla ice cream or a dollop of lemon curd for a tangy twist. Fresh mint leaves can add a lovely pop of color and flavor, too! If you’re feeling adventurous, a drizzle of chocolate sauce can bring in a rich contrast that pairs beautifully with the sweetness of the strawberries. For a more refreshing touch, serve with a light fruit salad on the side. It’s all about making that dessert moment extra special!
For more delicious dessert ideas, check out this strawberry cheesecake recipe or this easy strawberry cake recipe.
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Strawberry Sheet Cake Pudding: 7 Sweet Moments Await
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious strawberry sheet cake pudding that is easy to make and perfect for gatherings.
Ingredients
- 1 box of strawberry cake mix
- 1 cup of water
- 1/2 cup of vegetable oil
- 3 large eggs
- 1 box of instant vanilla pudding mix
- 2 cups of milk
- 2 cups of sliced strawberries
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Mix until smooth.
- Pour the batter into a greased sheet pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- While the cake cools, prepare the pudding. In another bowl, whisk together the instant vanilla pudding mix and milk until thickened.
- Once the cake has cooled, poke holes in the top with a fork.
- Spread the pudding evenly over the cake.
- Top with sliced strawberries and whipped cream.
- Refrigerate for at least 1 hour before serving.
Notes
- Use fresh strawberries for the best flavor.
- Allow the cake to cool completely before adding pudding.
- This cake can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry sheet cake pudding, dessert, easy cake, strawberry dessert