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Grandma Skidmore's Strawberry Pudding Cake

My husband's grandma used to make this cake whenever we would visit. It is a variation of the classic "pineapple jiffy cake" recipe - used with crushed pineapples. It is delicious with strawberries. This is a classic summer cake that goes great for a party.
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 12 people

Equipment

  • Stand Mixer

Ingredients
  

Yellow Cake

  • 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

Topping

  • 1 Carton Cool Whip or Coco Whip
  • 1 Cup Fresh Strawberries, Sliced

Instructions
 

  • 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.
    yellow cake mix getting ready for oven
  • 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.
    custard pudding layer cake with cool whip and strawberries

Notes

The last time I made this recipe, I decided to place the strawberries on top of the Cool Whip.  To make the Cool Whip into a frosting consistency, I mixed the carton with a cup of powdered sugar.  That was delicious too - and so pretty!
Keyword strawberry cool whip easy cake, strawberry custard pudding cake