This recipe will fill 2-10″, 2-6″ rounds and a few cupcakes left over. Simple and flavorful! I have used this recipe to carve cakes as well as stack so it is durable as well. If you can’t find strawberry pudding mix, you can substitute strawberry gelatin but I found the cake is more moist with the pudding. I have also used cheesecake flavored pudding with a little strawberry extract as well.
|2 boxes white cake mix||2 cups pureed strawberries with juice|
|8 whole eggs||1 cup flour|
|1 cup sugar||1 1/2 cup oil|
|2 cups sour cream||1 small package instant strawberry pudding|
Mix all ingredients until combined and bake at 350. If you have a smaller mixing bowl, half the recipe and mix individually then combine in a large bowl before baking.