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My husband’s Grandma Skidmore was the sweetest lady. We would visit her for the weekend and she would always feed us until we couldn’t eat any more. In the summer, she was famous for her delicious cake. No matter how full we were, we would always leave a little room for this yummy cake. Grandma Skidmore has passed away (if she were still alive she would be celebrating her 102nd birthday this year!). But her memory lives on. And whenever we make and serve this delicious cake, it makes us think of her. I hope you enjoy this recipe as much as our family does.
Grandma Skidmore’s Strawberry Pudding Cake
- Stand Mixer
- 1 Box Yellow Cake Mix
- 3 Eggs
- 1/3 Cup Melted Butter (Or Oil)
- 1 Cup Water (Or Milk)
Custard Pudding Layer
- 1 8 oz. package Cream Cheese Softened
- 1 5 1/4 ounce box Vanilla Instant Pudding
- 3 Cups Whole Milk
- 1 Carton Cool Whip or Coco Whip
- 1 Cup Fresh Strawberries, Sliced
- Make the cake according to package directions. (For an extra rich cake, I recommend using melted butter instead of oil, and milk instead of water). Bake in large pan (10 x 14 inch) so there is room to layer other ingredients on top.
- Remove cake from oven and let cool.
- Soften cream cheese. Whip with stand mixer. Blend in 1/2 cup of milk. Add instant pudding mix and 2 1/2 cups of milk, beating until light and fluffy. Spread over cooled cake. Let set in refrigerator.
- Place sliced strawberries over entire cake. Spread Cool Whip (or Coco Whip) over entire cake. Refrigerate several hours. Store in the fridge.
Do you have any favorite recipes that make you think of your family or special traditions? Let me know in the comments!