Strawberry Disaster Cake

Recipe by Sydney Mike
READY IN: 1hr 35mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix strawberries & sugar together & let stand for 15 minutes.
  • Preheat oven to 350 degrees F. Grease & flour a 13"x9" glass baking dish.
  • Combine the strawberries & sugar mixture with the next six ingredients together in a large mixing bowl & beat with electric beater on medium-high speed for 3 minutes until well blended.
  • Pour into prepared pan & bake 60-65 minutes, then cool 10 minutes on a wire rack before removing completely from the baking pan. Cool COMPLETELY.
  • Break the cooled cake into good sized chunks [larger than bite-sized] & spread them out in a 15"x10" baking dish, making sure all the pieces are below the rim of the baking dish, but NOT FLAT ~ Lumpy is great!
  • If wanted, spread the optional 2 cups of sliced fresh strawberries over the top of the cake pieces.
  • In a large sauce pan mix the Danish Desert with the cold water. Bring it to a full boil & boil for 1 minute, stirring constantly.
  • If you opt to use the cream cheese, either mix it in with the Danish Desert hot pudding at this time, OR carefully pour the red pudding mixture into a large mixing bowl and just as carefully, using an electric mixer on low (or use a large whisk), mix the pudding & cream cheese together. [There will probably be small specks of cheese throughout the pudding mixture, & that's fine. Pour the pudding over the cake & strawberries, being careful to completely cover all of the cake and all of the strawberries [Although the chunks are covered, the result should be a lumpy, bumpy surface, not smooth!]. To avoid a top film on the pudding, cover the entire surface of the pudding with plastic wrap and let cake cool completely. Refrigerate.
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