Strawberry Crunch cake

Strawberry Crunch Cake

A Box Cake Elevated!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 33-35 minutes

Cooling: 2-3 hours

Ingredients

1 Duncan Hines Strawberry Supreme Cake

1 cup water

3 eggs

1/3 cup vegetable oil

1/4 cup melted butter

cooking spray

1  16 oz container Duncan Hines Creamy Buttercream Frosting

1 package Pepperidge Farm Dublin Shortbread Cookies

2 packages Simple Truth Freeze-Dried Strawberries

Cooking Tools

Bundt pan

Large mixing bowl

Hand mixer

Cooling rack

Off-set spatula 

Large ziploc bag

Directions

Preheat oven to 350 Degrees F. In a mixing bowl, add; cake mix, water, eggs, vegetable oil and butter into a mixing bowl and using a electric hand blender, mix on medium high until completely mixed. Spray inside bundt pan with cooking spray and poor batter into pan and bake in the oven for 30-35 minutes. While cake is baking, place cookies and freeze-dried strawberries into a bag and use a rubber mallet or palm of your hand to crush into small pieces, set aside. Once cake is bake, remove from oven and cool for 10 minutes before inverting onto a cooling rack.  Cool the cake completely, open buttercream icing and mix icing in is container before spread over cooled cake with a off-set spatula. Using your hands, sprinkle and press cookie-strawberry bits onto the cake to cover up the icing. The icing will act like the glue to hold the sprinkle bits in place.  Refrigerate cake for a few hours before serving.

Serves 8