Article by Kimberly Boyd
Do you need a quick and easy desert recipe for 4th of July? Take a look below for the recipe to my Aunt Norma’s Strawberry Pudding Cake.
When I was a kid, my family all attended a small country church in a little town called Sugar Grove, Arkansas. One of the fondest memories I have growing up are church dinners. We use to call them, “dinners on the ground.” However, we never actually ate on the ground unless you were a kid. One Sunday, the preacher told the church if we got so many people to attend the service, he would preach from the rooftop and we would have dinner on the ground! Well, they all showed up, and Bro. Darrel Dewitt climbed up on the church rooftop and preached his heart out. We had a big dinner on the ground to follow!
Growing up, I was always a picky eater, so I wanted to be first in line to scout out what everyone had brought to the dinner. If there was some fried chicken, the Lord had come to my rescue and it was going to be a good Sunday! My Aunt Norma always brought her famous Strawberry Pudding Cake and it was such a wonderful summer treat. If she didn’t bring it to the church dinner, then she made it for 4th of July decorated with strawberries and blueberries like an American Flag. Summer was never complete without a piece of that pudding cake.
Below is the recipe for Aunt Norma’s Strawberry Pudding Cake. Enjoy and Happy 4th Y’all!
Strawberry Pudding Cake Ingredients:
1 Vanilla Cake Mix
1 14oz can of Sweetened Condensed Milk
1 3.4oz Box of Cheesecake or Vanilla Jell-O Pudding Mix
1 Cup of Whole Milk
1 8oz Container of Cool-Whip
1 Handful of Blueberries
Approximately 10 to 15 Strawberries
Bake vanilla cake mix as directed on the box. Once the cake is baked and removed from the oven, and while it is still hot, poke holes with a toothpick on top of the cake. Next, pour can of sweetened condensed milk over the hot cake and allow for milk to settle in the holes. Set cake aside to cool.
Mix the box of pudding, 1 cup of whole milk, and unthawed cool-whip. Place mixture in the refrigerator for an hour to chill. Once icing has thickened, spread on top of cooled cake. Last, top the cake with strawberries and/or blueberries.