Anna is making this cake for our LIFE group 4th of July party. I’m excited to sample it.
By the way, if you’re not in a LIFE group and you have the chance, you really should join one. It’s a great way to make friends, and be able to share in eachothers’ lives through praying for eachother and participating in eachothers’ joys and sorrows. I got all choked up yesterday talking to Kelly, another friend from our LIFE group, who told me she and her husband had been praying multiple times this week about a job interview I had last week - what an awesome ministry to me.
Strawberry Cake from Anna Limber
Cake
• 1 pkg Duncan Hines® Moist Deluxe® Strawberry Supreme Cake Mix
• 2 (10 oz) pkgs sweetened, frozen sliced strawberries, thawed
Topping
• 1 (3.4 oz) pkg vanilla instant pudding and pie filling
• 1 cup milk
• 2 cups frozen non-dairy whipped topping
• fresh strawberries
1. Preheat oven to 350 ºF. Grease and flour 13×9-inch pan.
2. For cake, prepare, bake and cool according to package directions.
3. Poke holes 1 inch apart in top of cake using handle from wooden spoon.
4. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes.
5. For topping, prepare pudding mix according to package directions using 1 cup milk. Fold whipped topping into pudding mixture. Spread over cake.
6. Garnish with fresh strawberries. Refrigerate at least 4 hours.

