Oh my gosh, let me tell you about this strawberry sheet cake pudding! It’s like summer on a plate! Seriously, this dessert is not only delicious but also incredibly easy to whip up. I often make it for birthdays, picnics, or just when I need a little pick-me-up. The combination of moist strawberry cake topped with creamy pudding and fluffy whipped topping is absolutely heavenly. Plus, it’s a crowd-pleaser—everyone loves it! You won’t believe how quickly it disappears. Trust me, once you try it, you’ll be making it for every occasion!
Ingredients List
Here’s what you’ll need to create this delightful strawberry sheet cake pudding. It’s super simple, and I promise you’ll love every bite! Gather these ingredients:
- 1 box of strawberry cake mix
- 1 cup of water
- 1/3 cup of vegetable oil
- 3 large eggs
- 1 cup of fresh strawberries, chopped
- 1 package of instant vanilla pudding mix
- 2 cups of milk
- 1 cup of whipped topping
Using fresh strawberries really amps up the flavor, so don’t skimp on those! Trust me, they make all the difference.
How to Prepare Strawberry Sheet Cake Pudding
Preheat and Mix
First things first, let’s get that oven preheating! Set it to 350°F (175°C) so it’s nice and hot when we’re ready to bake. In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Use a whisk or an electric mixer to blend it all together until the mixture is smooth and lump-free. Oh, and don’t forget to fold in those gorgeous, chopped fresh strawberries—this is where the magic happens!
Bake the Cake
Once your batter is ready, pour it into a greased sheet cake pan. Make sure it’s evenly spread out, so it bakes nicely. Now, pop it into the preheated oven and bake for about 25 to 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean—no batter clinging to it! This is the moment where the kitchen starts to smell like heaven!
Prepare the Pudding Layer
After the cake has cooled completely—be patient, it’s worth it!—grab another bowl and whisk together the instant vanilla pudding mix with the milk. Keep whisking until it thickens up beautifully. This creamy layer is going to take your dessert to the next level. Once it’s ready, spread the pudding mixture evenly over the cooled cake. Don’t skimp here; you want every bite to be luscious!
Assemble and Chill
Now for the final touches! Top the pudding layer with a generous amount of whipped topping. This adds that light, fluffy finish we all love. The last step? Chill the entire dessert in the refrigerator for at least 2 hours before serving. This helps everything set nicely and lets those flavors mingle. Trust me, the anticipation will be worth it when you finally dig in!
Why You’ll Love This Recipe
- It’s super easy to make—perfect for beginner bakers!
- Deliciously moist strawberry cake combined with creamy pudding creates a flavor explosion.
- Fresh strawberries add a burst of freshness that everyone raves about.
- Perfect for any occasion, from casual family dinners to festive gatherings.
- Can be made ahead of time, making it a great choice for busy days.
- Customize it with your favorite toppings or add a drizzle of chocolate for a twist!
Tips for Success
Ready to take your strawberry sheet cake pudding to the next level? Here are my pro tips to ensure it turns out perfectly every time! First, make sure your eggs and milk are at room temperature before mixing; this helps create a smoother batter. When folding in the strawberries, be gentle so you don’t deflate the batter. If you want an extra moist cake, you can brush a bit of simple syrup over it after baking. And remember, chilling is key—don’t rush the refrigerating step; it really enhances the flavors. Trust me, these little tips make a big difference!
Nutritional Information
When it comes to enjoying this delectable strawberry sheet cake pudding, it’s nice to know what you’re indulging in! Each slice has approximately:
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just a guideline. Enjoy every bite without too much worry—life’s too short not to savor a delicious dessert!
FAQ Section
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal for this strawberry sheet cake pudding, you can use frozen ones in a pinch! Just make sure to thaw and drain them well to avoid excess moisture in your cake.
How do I know when the cake is done baking?
The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it’s ready! If there’s wet batter, give it a few more minutes, but keep an eye on it.
Can I make this dessert ahead of time?
Absolutely! This dessert is perfect for making ahead. Just prepare it the day before and refrigerate overnight. It allows the flavors to meld together beautifully—plus, it’s one less thing to worry about on the day of your event!
What can I substitute for whipped topping?
If you’re looking for a homemade option, you can whip up some heavy cream with a bit of sugar and vanilla extract for a delicious substitute. It’ll be just as light and fluffy!
Is this strawberry sheet cake pudding suitable for special diets?
This recipe is vegetarian-friendly, but if you need it to be gluten-free, you can use a gluten-free cake mix. Just check the pudding mix and toppings for any hidden gluten ingredients. Enjoy with adaptations that work for you!
Storage & Reheating Instructions
Got leftovers? Lucky you! To store your delicious strawberry sheet cake pudding, simply cover it with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. Just remember to keep it chilled; you want to maintain that creamy texture!
If you find yourself wanting to enjoy it warm (which, honestly, is a delightful twist!), you can microwave a slice for about 10-15 seconds. Just be careful not to overheat it, as you don’t want to melt the whipped topping! Enjoy every last bite!
Print
Strawberry Sheet Cake Pudding: 5 Reasons to Love It
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious strawberry sheet cake pudding that is easy to make and perfect for any occasion.
Ingredients
- 1 box of strawberry cake mix
- 1 cup of water
- 1/3 cup of vegetable oil
- 3 large eggs
- 1 cup of fresh strawberries, chopped
- 1 package of instant vanilla pudding mix
- 2 cups of milk
- 1 cup of whipped 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.
- Fold in the chopped strawberries.
- Pour the batter into a greased sheet cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- In another bowl, whisk together the instant vanilla pudding mix and milk until thick.
- Spread the pudding mixture over the cooled cake.
- Top with whipped topping.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Use fresh strawberries for best flavor.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry sheet cake pudding, dessert, cake, pudding