Strawberry Disaster Cake
Ingredients
- 2 1/4 cups fresh strawberries, sliced ⓘ
- 1/2 cup granulated sugar
- 1 (18 1/4 ounce) box strawberry cake mix ⓘ
- 1 (3 ounce) package strawberry gelatin ⓘ
- 2/3 cup vegetable oil ⓘ
- 1 1/2 cups walnuts, chopped ⓘ
- 4 eggs, at room temperature ⓘ
- 2 tablespoons flour ⓘ
- 2 cups fresh strawberries, sliced (optional)
- 5 (4 3/4 ounce) boxes strawberry-flavor danish dessert mix ⓘ
- 10 cups cold water ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
763
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).