Description
This Strawberry Lemonade Cake combines the zest of lemon cake with the sweet tang of strawberry pie filling to create a moist and flavorful dessert. Topped with a creamy, light frosting made from vanilla pudding, powdered sugar, and Cool Whip, it’s a perfect treat for any occasion that’s quick to prepare and irresistibly delicious.
Ingredients
Scale
Cake
- 1 box lemon cake mix
- 1 (21-oz) can strawberry pie filling
- 1 tsp vanilla extract
- 2 large eggs
- ¼ cup milk
Frosting
- 1 (3.9-oz) package vanilla instant pudding mix
- ¼ cup powdered sugar
- 1 cup cold milk
- 1 tsp lemon extract
- 1 (8-oz) tub Cool Whip topping, thawed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease a 9×13 inch baking pan thoroughly to ensure the cake does not stick. Set the pan aside while you prepare the batter.
- Make the Cake Batter: In a large mixing bowl, combine the lemon cake mix, strawberry pie filling, vanilla extract, eggs, and milk. Use an electric mixer to blend the ingredients just until they are combined, being careful not to overmix to keep the cake light and fluffy.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Place in the oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is done. Remove the cake from the oven and allow it to cool completely before frosting.
- Prepare the Frosting: In a large bowl, whisk together the vanilla instant pudding mix, powdered sugar, cold milk, and lemon extract for about 2 minutes until the mixture starts to thicken.
- Combine Frosting and Cool Whip: Gently fold the thawed Cool Whip topping into the pudding mixture until well combined, creating a light and fluffy frosting.
- Frost the Cake: Once the cake has cooled completely, spread the prepared frosting evenly over the top of the cake. Chill if desired to set the frosting before serving.
Notes
- Ensure the cake is completely cool before applying frosting to prevent it from melting.
- For extra flavor, garnish the frosted cake with fresh strawberry slices or lemon zest.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- This cake can be stored covered in the refrigerator for up to 3 days.
- If you want a stronger lemon flavor, add a bit more lemon extract to the frosting mixture.
