Just for now, we're going to pretend that I didn't disappear from my blog for the past few days. Don't worry, I'll catch you up later this week. Just for now, let's just focus on this yummy and easy 4th of July recipe.
*You'll also need sugar and the ingredients listed on your mixes.*
Combine the ingredients per the directions on the cake box.
I divided my cake into two 8 inch circular pans. Plop a bunch of blueberries on the top of each cake.
Then use your finger (or spoon) to push the blueberries down into the mixture.
Follow the directions on the cake box and cook the cakes until done. Once out of the oven and slightly cooled, poke holes throughout the top of your cake using a straw.
Mix together your pudding mixture per the directions on the box. SLOWLY pour half of the pudding mixture onto each cake. If you are using an instant pudding mix, that's fine, but you just need to pour it on immediately before it thickens.
Let your cake cool completely. It'll soak up a lot of the pudding, but some might remain on top.
While your cake is cooling, dice up 2 cups of strawberries.
Combine this in a pot with 1 cup of water and 1/2 cup of sugar. Cook on a medium high heat for approx. 10-15 minutes.
Your strawberries will cook down and create a sauce. It's not really thick, so don't be worried if yours seems thin still at the end of the cooking time.
Now you know exactly what to do. Oh yeah, take some cake and top it with that strawberry sauce. I prefer to cool the strawberry sauce completely before topping it. You could also cover the whole cake with the strawberry sauce for presentation. Since I was the only one eating it at the time, I didn't think it was necessary to cover the whole thing. That would have caused too much temptation to finish the whole thing.
There you go. An easy red, white, and blue dessert just in case you haven't seen enough yet.
Until next time.