Strawberry Disaster Cake Recipes
STRAWBERRY DISASTER CAKE
I call this my disaster cake because the first time I made the basic cake + gelatin + fresh strawberries [said recipe came from a friend] in a bundt pan & it came out in pieces. From that I created the finished product, adding additional strawberries, the Danish Desert & the cream cheese, & have had many complements on it over the years. And, the cake tastes great just plain, that is, without the strawberries on top & without the pudding. It also tastes wonderful without the strawberries on top & without the cream cheese in the pudding. But, with all of it, well.......
Provided by Sydney Mike
Categories Dessert
Time 1h35m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 149.9, Fat 11.7, SaturatedFat 1.5, Cholesterol 35.2, Sodium 30.4, Carbohydrate 10, Fiber 0.8, Sugar 8.1, Protein 2.6
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