Summer Strawberry Cake
|Yellow cake mix||9 Ounce (1 package)|
|Water||3 Cup (48 tbs), divided|
|Strawberry flavored gelatin||6 Ounce (1 package)|
|Frozen sliced strawberries||10 Ounce, sliced (1 package)|
|Non dairy whipped topping||9 Ounce (1 carton)|
Prepare cake batter according to package directions.
Pour batter into lightly greased 10-inch microwave tube pan.
Microwave at HIGH 6 to 7 minutes.
Rotate pan 1/2 turn after 3 minutes.
Remove from pan.
Crumble cake into bite-size pieces.
Microwave 1 cup water in a 4-cup measure at HIGH 2 to 2 1/2 minutes.
Add gelatin; stir until dissolved.
Add remaining 2 cups of water.
Chill until slightly thickened.
Microwave strawberries in a 2 1/2-quart glass casserole at HIGH 2 1/2 minutes.
Break fruit apart after 1 1/4 minutes.
Stir strawberries into thickened gelatin.
Spread one-half of the cake pieces in the bottom of a tube cake pan.
Pour one-half gelatin mixture over cake pieces.
Spread remaining cake pieces over gelatin layer.
Top with remaining gelatin mixture.
Chill until firm.
Unmold Cooler onto a serving platter.
Frost with whipped topping.