Ingredients for Strawberry Yum Yum Cake
- 1 (18.25 ounce) package White Cake Mix
- 1 (3.4 ounce) package Vanilla Instant Pudding Mix
- 4 Eggs
- 1 cup Whole Milk
- 1/2 cup Oil
- 1 teaspoon Vanilla extract
- 1 (8 ounce) package Cream Cheese, softened
- 1/2 cup Butter, softened
- Sugar
- 3 cups Powdered Sugar
- 1 (12 ounce) container Cool Whip, thawed
- 1 (16 ounce) package Fresh Strawberries, thawed and sliced
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How to Make Strawberry Yum Yum Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, beat egg whites until stiff peaks form. Set aside.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg yolks, one at a time, then stir in the softened cream cheese until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the beaten egg whites until just incorporated.
- Divide batter evenly among the prepared cake pans.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- For the frosting: In a large bowl, beat together the softened butter and cream cheese until smooth.
- Gradually add the granulated and powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract.
- Gently fold in the thawed Cool Whip.
- Once cakes are completely cool, layer them with frosting and sliced strawberries.
- Garnish with reserved sliced strawberries.
- Refrigerate overnight for best results. (Seriously, don't skip this step!)
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
191g
Fat
60g
Carbs
19g
