Strawberry Supreme Tiara Cake

Yield: 12 to 16 servings

Ingredients

• 1 (18.25 ounce) box Duncan Hines Moist Deluxe Strawberry Supreme cake mix*
• 1 large box vanilla instant pudding
• 3 cups milk
• 1 quart fresh strawberries, whole or sliced
• 1 (6 ounce) container strawberry glaze
• 1 (8 ounce) container frozen whipped topping, thawed

Instructions

1. Heat oven to 350 degrees F. Grease two Duncan Hines Tiara Dessert Pans** or two 10 1/2 x 1 1/2-inch flan pans.
2. Prepare cake following package directions for basic recipe and pour into prepared pans.
3. Bake for 28 to 31 minutes or until a wooden pick inserted in center comes out clean.
4. Cool in pans for 10 minutes.
5. Invert onto cooling racks. Cool completely.
6. Prepare pudding following package directions using 3 cups milk.
7. Spread half of pudding into well of each cake.
8. Combine strawberries and glaze.
9. Spoon half of strawberry mixture over each pudding layer.
10. Refrigerate until ready to serve.
11. Garnish with whipped topping just before serving.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** When only one Tiara Dessert Pan is available, reserve half cake batter. Cover and refrigerate until first cake is baked.