Strawberry Disaster Cake

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 24
• 2 1/4 cups fresh strawberries, sliced
• 1/2 cup granulated sugar
• 1 (18 1/4 ounce) box strawberry cake mix
• 1 (3 ounce) package strawberry gelatin
• 2/3 cup vegetable oil
• 1 1/2 cups walnuts, chopped
• 4 eggs, at room temperature
• 2 tablespoons flour
• 2 cups fresh strawberries, sliced (optional)
• 5 (4 3/4 ounce) boxes strawberry-flavor danish dessert mix
• 10 cups cold water
• 1 (8 ounce) package cream cheese, softened (optional)

Recipe

• 1 mix strawberries & sugar together & let stand for 15 minutes.
• 2 preheat oven to 350 degrees f. grease & flour a 13"x9" glass baking dish.
• 3 combine the strawberries & sugar mixture with the next six ingredients together in a large mixing bowl & beat with electric beater on medium-high speed for 3 minutes until well blended.
• 4 pour into prepared pan & bake 60-65 minutes, then cool 10 minutes on a wire rack before removing completely from the baking pan. cool completely.
• 5 break the cooled cake into good sized chunks [larger than bite-sized] & spread them out in a 15"x10" baking dish, making sure all the pieces are below the rim of the baking dish, but not flat ~ lumpy is great!
• 6 if wanted, spread the optional 2 cups of sliced fresh strawberries over the top of the cake pieces.
• 7 in a large sauce pan mix the danish desert with the cold water. bring it to a full boil & boil for 1 minute, stirring constantly.
• 8 if you opt to use the cream cheese, either mix it in with the danish desert hot pudding at this time, or carefully pour the red pudding mixture into a large mixing bowl and just as carefully, using an electric mixer on low (or use a large whisk), mix the pudding & cream cheese together. [there will probably be small specks of cheese throughout the pudding mixture, & that's fine. pour the pudding over the cake & strawberries, being careful to completely cover all of the cake and all of the strawberries [although the chunks are covered, the result should be a lumpy, bumpy surface, not smooth!]. to avoid a top film on the pudding, cover the entire surface of the pudding with plastic wrap and let cake cool completely. refrigerate.