b>filling and chill at least 4 hours (overnight is best).
CAKE: Make cake
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans with cooking spray.
Combine strawberry cake mix, white chocolate chips, sour cream, vegetable oil, eggs, water, and pudding mix in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Divide batter between the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set pans on a wire rack and cool for 15 minutes.
Mix strawberry cake mix according to directions.
Bake in 9 x 13-inch pan.
While hot, pour Eagle Brand milk over hot cake and strawberries.
Top with Cool Whip and garnish with fresh strawberries.
Refrigerate.
Mix all ingredients as directed on box except substitute strawberries for water.
Bake at 325\u00b0 for 30 minutes.
Frost with Icing For Yummy Strawberry Cake.
br>Cool completely.
Crumble cake.
Place half of crumbled
ay around.
For the filling: Measure 2 cups halved strawberries
Cook cake mix.
Let cool.
Crumble cake in bottom of punch bowl.
Mix vanilla pie filling and milk.
Add cherry pie filling. Add strawberry pie filling to vanilla mixture.
Beat well and pour over cake.
Pur pineapple over this.
Spread Cool Whip.
Sprinkle with coconut.
Add cherries.
Sprinkle with pecans and chill.
grees. Spray 3 9 inch cake pans with cooking spray.
Bake cake according to package directions in 3 layers.
In the bottom of the punch bowl, put the strawberry pie filling.
Add a layer of cake.
Mix pudding according to package directions and add drained pineapple.
Spread on top of cake layer, then add second cake layer.
Top this layer with cherry pie filling and add third layer of cake.
Mix second box of pudding as directed and add 3 bananas, sliced.
Spread on top of third cake layer.
Top with Cool Whip.
Garnish with pecans and cherries.
Make a white Duncan Hines cake mix by recipe.
While it is hot use a knife and make slits on the top of it.
Mix a small package of strawberry jello by recipe on box.
Pour over cooked cake.
When it is cool, mix strawberries and Cool Whip and put on top.
It's better if it sits in refrigerator overnight.
Put fresh strawberries on top.
Place cake cubes in large bowl.
In medium bowl, combine sugar and cream cheese.
Beat until blended.
Fold Cool Whip into cream cheese mixture, then stir in pecans.
Add this mixture to cake cubes and mix well.
Spoon cake mixture into trifle bowl. Spread strawberry pie filling evenly on top or, if desired, layer half the cake mixture and pie filling; repeat layers.
Cover and refrigerate at least three hours before serving.
After beating separately, mix the cream cheese mixture and Dream Whip.
Slice cake thin and line bottom of a 9 x 13-inch baking dish; spread 1/2 of mixture over pieces of cake.
Put another layer of cake and spread remaining mixture.
Spread 1 can of strawberry pie filling on top.
Refrigerate.
Slice cake to make two layers.
Mix cream cheese frosting with vanilla cool whip.
Spread bottom layer with frosting mix. Spoon some pie filling on bottom layer.
Stack top layer on, then repeat process, covering entire cake with frosting mix.
Pour remaining pie filling into center of cake.
Slice pound cake as thin as you can.
Place in long glass baking dish.
Mix pudding as directed on box.
Mix 1/3 of Cool Whip mix with pudding.
Spread over cake.
Pour strawberry pie filling over pudding.
Slice bananas on top of strawberry filling. Sprinkle pecans over rest.
Then mix 1/2 box powdered sugar and cream cheese.
Mix together with rest of Cool Whip.
Spread on top.
Mix cake mix and bake in 9 x 13-inch cake pan.
Using punch bowl, crumble cake in bowl.
Mix pudding and pour half over cake. Next add 1/2 can of pineapple, 1 can strawberry pie filling and 1 cup chopped pecans.
Add Cool Whip and repeat with second layer of pineapple, strawberry pie filling, pecans and Cool Whip. Bananas may be added, if desired.
Bake cake mix as directed and reserve one layer for later use at a later date. Cool cake and frost sides and top with a thin layer of cream.
Put rest of cream on top in lattice design with a border around the edge. Spoon strawberry pie filling into every other section. Spoon peach filling into remaining sections. Sprinkle almonds on top.
Break candy bars into thirds, making 15 squares.
Arrange smooth sides out with edges overlapping. Chill until serving time.
Cut angel food cake in half. Mix Cool Whip, cream cheese, and powdered sugar. Spread on bottom half cake. Spoon 1/2 can of pie filling on top of mixture. Top with other half of cake. Spread remaining mixture on top of cake, letting it dribble down sides. Spoon remaining filling on top.
Preheat oven to 350\u00b0.
Grease and flour 9 x 13-inch cake pan. Combine cake mix, almond extract and eggs.
Mix well.
Fold in strawberry pie filling.
Pour into cake pan and bake for 25 to 35 minutes until done.
In a saucepan, combine sugar, milk and butter.
Bring to a boil and boil for one minute.
Remove from heat.
Stir in the chocolate chips and stir until smooth.
Pour frosting over warm cake.
Allow to cool 1 1/2 hours before serving.
In a bowl, combine oatmeal, cake mix and 6 tablespoons of margarine.
Mix until crumbly.
Reserve 1 cup for topping.
With remaining crumbs, add egg and mix well.
Press into greased and floured 9 x 13-inch pan.
Spread pie filling over crust.
To reserved crumbs, add remaining margarine, nuts and brown sugar. Mix thoroughly; sprinkle over pie filling.
Bake at 350\u00b0 for 35 minutes.
Cut into squares.
For cake, preparation time is 15 minutes. It is ready in 1:40 hours. Heat oven to 350\u00b0. Grease and flour 13 x 9-inch pan. Prepare cake mix as directed on package using water, oil and egg whites. Spread batter in greased and floured pan. Drop pie filling by heaping teaspoonfuls evenly onto batter.
Bake at 350\u00b0 for 30 to 40 minutes or until edges pull away from pan and top is golden brown.
Cool cake until completely cooled. In medium bowl, combine frosting and whipped topping.
Blend well and spread over cooled cake.