1
box (4-serving size) vanilla instant pudding and pie filling mix
2
cups chopped fresh strawberries
Topping
1
cup fresh blueberries
1 1/2
cups sliced fresh strawberries
Instructions
Step
1
Move oven rack to middle position. Heat oven to 350°F.
Step
2
In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds, then on medium speed 1 minute. Stir in sprinkles. Pour batter into ungreased 10-inch tube pan.
Step
3
Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, at least 1 hour. Run knife around edges; turn cooled cake out onto cooling rack.
Step
4
In large bowl, beat yogurt, 1 1/2 cups of the whipped topping, and the pudding with whisk until well blended. Cut cake in half. Tear one of the halves into bite-size pieces. Place pieces in bottom of 13 x 9-inch pan. Sprinkle 1 cup of the chopped strawberries evenly over cake. Pour and spread half the yogurt filling on top. Tear other cake half into bite-size pieces. Repeat layers with remaining cake pieces, chopped strawberries and yogurt filling. Refrigerate 2 hours.
Step
5
When ready to serve, spread remaining 3 cups whipped topping on top of cake. Decorate top of cake using blueberries to form a large star in center and sliced strawberries around edges.
Short on time? Substitute purchased angel food cake, and add sprinkles on each layer of chopped strawberries.
For a pretty look, use a glass baking dish to show off the layers.
Try your favorite flavor of Yoplait® yogurt for a new twist.
