Ingredients
1 Box Duncan Hines Angel Food Cake Mix
1/2 cup water
1/3 cup flour
Lucky Leaf Strawberry Pie Filling
1/2 cup evaporated milk
1/2 cup sweetended condensed milk
1/2 cup whole milk
1/2 teaspoon vanilla
Kraft Whipped Cream
Fresh Strawberries
Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together the cake mix with the water and flour until smooth. Add in entire can of pie filling and stir with a rubber spatula until combined.
Grease a bundt pan. Pour mixture into the pan and place in oven. Bake 38-42 minutes, or until it starts to brown on top, slightly firm, and a toothpick comes out clean.
Let cool for five minutes. In the mean time, combine together the three milks and vanilla. Set aside.
Loosen the edges of the bundt cake with a knife. Invert onto a serving plate*. Poke holes in the top of the cake** and pour the milk mixture over it evenly. You may not need to use all the milk.
After the cake has cooled a little more, spread whipped cream evenly over it entirely. Place strawberries on top. Keep refrigerated until ready to serve.
Notes
*If it doesn’t come out of the pan perfectly, don’t worry; you won’t be able to tell one bit when it is frosted! **We used a shish ke bob skewer; don’t use anything that will leave too big of a hole.
