Angel Strawberry Bavarian Cake

By grammadot

Ingredients

• 1 package Duncan Hines® Signature Angel Food Cake Mix
• 1 package (3 oz.) strawberry gelatin
• 1 cup boiling water
• 1 package (10 oz.) frozen sweetened sliced strawberries, thawed
• 1 container (12 oz.) frozen whipped topping, thawed
• Fresh strawberries for garnish

Details

Servings 1
Preparation time 40mins
Cooking time 400mins
Adapted from duncanhines.com

Preparation

Step 1

Preheat oven to 350°F.
Prepare and Bake cake mix according to package directions. Cool completely. Cut cake into 1-inch cubes to make 10 cups of cubed cake.
Drain strawberries, reserving juice.
Combine gelatin with boiling water in a small bowl, stir until dissolved. Combine reserved strawberry juice and additional water to equal 1 cup; add to gelatin mixture. Refrigerate until slightly thickened. Remove and beat until foamy.
Fold whipped topping, whipped gelatin mixture and sliced strawberries in large bowl.
Spoon 2 cups strawberry mixture into 10-inch tube pan, evenly top with 3 cups cubed cake. Press down slightly. Continue alternating until pan is filled, ending with strawberry mixture. Refrigerate 4 hours or overnight. Garnish with fresh strawberries.
Baking Tip: Freeze left over unused cake for another dessert.