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.
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.
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!