Preheat oven to 350 degrees. Spray a 13x9-inch baking pan with nonstick spray; set aside.
Turn a simple boxed cake into a strawberry daiquiri with a few easy steps. It even includes the rum!
Servings and Ingredients
|1 (16.5-oz.) pkg. Hy-Vee extra-moist classic yellow cake mix|
|1 c. water, room temperature|
|⅓ c. Hy-Vee vegetable oil|
|3 Hy-Vee large eggs|
|1 c. boiling water|
|1 (3-oz.) pkg. Hy-Vee strawberry gelatin|
|1 ½ c. Hy-Vee heavy whipping cream|
|½ c. Hy-Vee powdered sugar|
|2 tbsp. fresh lime juice|
|1 tbsp. dark rum, optional|
|Fresh strawberries, sliced, for garnish|
|Lime zest, for garnish|
|Fresh mint leaves, for garnish|
Things To Grab
- Hy-Vee nonstick cooking spray
- 13x9-inch baking pan
- 2 medium bowls
- Electric mixer
- Wire cooling rack
- Fork or skewer
- Large bowl
Prepare cake mix batter according to package directions, using room temperature water, vegetable oil, and eggs. Pour batter into prepared pan and bake as directed.
Whisk together boiling water and gelatin until dissolved. Pierce cake with a fork or skewer at 1-inch intervals. Carefully pour gelatin on cake. Cool on a wire rack.
Beat whipping cream and powdered sugar with electric mixer on medium until soft peaks form. Beat in lime juice and, if desired, rum until combined. Spread on cooled cake. Garnish with strawberry slices, lime zest, and mint leaves, if desired. Cover and refrigerate until ready to serve.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 50mg
- Sodium: 180mg
- Total Carbohydrates: 26g
- Protein: 2g