easy, delicious, real food recipes

Sweet, creamy, and full of cozy nostalgia, this banana icebox cake layers banana cream pudding, ripe bananas, graham crackers, and fluffy whipped topping into one chilled slab of joy. It’s got that no-fuss, back-of-the-fridge magic to it—and smells like childhood memories and dessert potlucks collided in the best way.

This is the kind of dessert that sits quietly in the fridge, minding its business, and then BAM—out it comes looking deceptively mellow, but tasting like an entire banana cream pie got hugged by a cake. The graham crackers get soft (like sponge cake without the baking), the pudding thickens just right, and the chilled bananas become soulful little pockets of sweetness. Personally, I love sneaking a slice for breakfast. Nobody said anything about banana pudding rules, right?

Why You’ll Love this Banana Icebox Cake

No drama here—just a solid fridge-friendly dessert that welcomes layering, resting, and a touch of caramel drizzle if you’re feeling wild. It’s the chill cousin of actual baking recipes.

• Ridiculously simple to make: You whisk, layer, and refrigerate—no oven, no sweat, and certainly no flaky crust anxiety.
• Surprisingly elegant if you want it to be: A drizzle of caramel and some smug crushed graham crackers make it look almost fancy.
• Perfect for ripening bananas: They’ll shine here without the drama of banana bread.
• Feeds a party, or just your fridge-marauding self: Keeps well all week if you don’t inhale it in one go.
• Soft, creamy, dreamy texture: Think banana pudding meets cake, without any forks bouncing off crusts.
• Flexible and forgiving: You can mess with it a little (more on that below) and it’ll still taste like a hug.

Ingredient Notes

You won’t need much to make this banana icebox cake, and honestly, most of it’s probably waving at you from your pantry or fridge already.

• Banana cream instant pudding mix: This is the backbone of the whole vibe. Don’t skip the banana flavor—vanilla’s nice and all, but not the point here.
• Cold milk: Essential for activating the pudding; your pudding dreams won’t set with warm milk, promise.
• Whipped topping (like Cool Whip): Adds that easy, fluffy fold-in magic. Thawed is key—straight-from-freezer turns this into a scooping disaster.
• Graham crackers: They’ll soften like cake after a good chill, especially if you’re layering with pudding like it’s your job.
• Ripe bananas: Go for the sweet spot—golden yellow, maybe with little freckles. Too green and they fight you, too mushy and they melt into the pudding too soon.
• Optional garnishes (crushed crackers, banana slices, caramel drizzle): Highly recommended flute-solo of crunchy/sweet/fancy to finish it off with flair.

How To Make This Banana Icebox Cake

You’re really just doing a pudding dance with some graham crackers here. No oven mitts needed, unless they’re just for fashion.

• Whisk the pudding mix with cold milk: In a big mixing bowl, whisk the pudding packets with the chilled milk until smooth, about 2 minutes. Then let it sit for 5 minutes so it thickens up a little. It should look glossy and spoon-hugging—no puddle vibes.

• Fold in one tub of whipped topping: Grab your spatula and gently stir in one container of whipped topping. Don’t go full mixer here, just fold it together so it’s light but still thick enough to stay put in layers.

• Start with a base layer in the pan: Spread a little bit of pudding mixture across the bottom of a 9×13 dish. This is just to prevent cracker slippage. Think of it as dessert glue.

• Begin layering like a dessert architect: First, set down graham crackers to form a full layer, snapping them as needed to fit. Then add a layer of banana slices (don’t skimp). Follow that with about a third of the pudding mixture, smoothing it evenly.

• Repeat, repeat, and finish: Do the whole graham-cracker-banana-pudding dance two more times. Then top with a final cracker layer.

• Top it all with the second tub of whipped topping: This is your creamy, snow-white crown. Spread it gently over the last cracker layer until it’s smooth and majestic.

• Chill to victory: Cover it up with plastic wrap, tuck it into the fridge, and let it sit for at least 4 hours. Overnight is best because those graham crackers need time to soften and become one with the pudding.

• Garnish and serve: Right before serving, top with banana slices, some crushed graham crackers if you like crunch, and maybe—maybe—a golden drizzle of caramel.

Storage Options

This banana icebox cake is honestly even better the day after it’s made. The graham crackers soften into a dreamy, cake-like texture, and everything has time to settle into harmony.

Pop any leftover squares into an airtight container and keep them in the fridge. They’ll stay good for 3 to 4 days—though the bananas might darken a little. Totally harmless, just oxidation doing its thing. If you want to keep the look clean, you can always garnish with fresh banana slices just before serving instead of layering them in.

Now, what about freezing? Technically yes, you can freeze it. Wrap tightly in plastic and foil, or portion into containers. The texture will shift slightly (whipped topping likes to go a little airy-icy in the freezer), but it does thaw nicely overnight in the fridge. I wouldn’t recommend microwaving it, though. This is not a hot dessert moment.

Variations and Substitutions

This cake loves a good remix, so if your kitchen’s short an item or you’re just feeling spicy (figuratively), here are some tasty deviations.

• Vanilla pudding instead of banana cream: If you can’t find the banana flavor or just want a more subtle banana profile, vanilla works beautifully with fresh banana slices.

• Fresh whipped cream instead of whipped topping: Want to go the real cream route? Beat heavy cream with a bit of powdered sugar and vanilla until soft peaks form. Dreamy.

• Use Nilla Wafers instead of graham crackers: It’s more traditional to Southern banana pudding and gives an even sweeter, more delicate texture once softened.

• Add peanut butter (trust me): A drizzle between layers or stirred into the pudding takes it in a glorious peanut butter pie direction. Plus, hello, banana + PB = forever love.

• Chocolate graham crackers for contrast: Adds a whole new layer of decadence and turns it slightly “banana split” in vibe.

What to Serve with Banana Icebox Cake

This chilled dessert pairs really well with snacks, meals, or even just a quiet moment.

• A mug of dark roast coffee or a bitter iced espresso cuts through the creaminess and balances that sweet banana-milk thing surprisingly well. Ideal at brunch or mid-afternoon pondering.

• If you’re serving this after dinner, something comforting like classic pot roast makes a cozy lead-in. Hearty and warm meets cool and creamy.

• For a light, bright contrast, consider a fruity main like pan-seared salmon with pomegranate reduction. The acidity and freshness play nicely with the soft sweetness of the cake.

• A scoop of vanilla bean or peanut butter ice cream beside the cake can be a wow moment. Especially if you went heavy on the caramel drizzle. No regrets.

• Pair it with something frosty like a banana milkshake or an ice cream sandwich if you’re layering snacks on snacks. Why not?

Frequently Asked Questions

Banana Icebox Cake

Prep Time 20 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Sweet, creamy, and full of cozy nostalgia, this banana icebox cake layers banana pudding, ripe bananas, graham crackers, and whipped topping into one chilled slab of joy. It's an easy, no-bake dessert that tastes like banana cream pie hugged by a cake—perfect for potlucks or any time you need a make-ahead treat!

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12 slices

Ingredients

1x2x3x

Base & Layers

• ▢ 2 3.4 oz boxes (192 g) banana cream instant pudding mix or substitute vanilla if needed
• ▢ 3 cups (700 ml) cold milk
• ▢ 2 8 oz tubs (450 g) whipped topping thawed (like Cool Whip)
• ▢ 1 box (400 g) graham crackers about 14-16 oz, enough for 4 layers
• ▢ 4-5 ripe bananas peeled and sliced

Topping (optional)

• ▢ Banana slices to garnish
• ▢ Crushed graham crackers for garnish
• ▢ Caramel sauce for drizzling (optional)

Equipment

• ▢
  Mixing bowl
• ▢
  Whisk
• ▢
  Spatula
• ▢
  9x13 inch Baking Dish
• ▢
  Plastic Wrap

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Instructions

 

1. Whisk the banana cream pudding mixes with the cold milk in a large bowl for about 2 minutes until smooth. Let sit for 5 minutes to thicken slightly.
2. Fold in one tub of whipped topping gently, using a spatula, until just combined and fluffy.
3. Spread a few spoonfuls of the pudding mixture over the bottom of a 9x13 inch baking dish to create a thin base.
4. Arrange a single layer of graham crackers on the bottom, breaking some as needed to cover completely.
5. Add a layer of sliced bananas on top of the crackers, covering them evenly.
6. Scoop about one-third of the pudding mixture over the bananas and gently spread into an even layer.
7. Repeat the process (graham crackers, bananas, pudding) two more times for three complete layers, finishing with a layer of graham crackers on top.
8. Top the final cracker layer with the second tub of whipped topping, spreading evenly and smoothly over the surface.
9. Cover tightly with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow the crackers to soften and flavors to meld.
10. Just before serving, garnish with extra banana slices, crushed graham crackers, and a drizzle of caramel sauce if desired.

Notes

This cake gets creamier and more cake-like the longer it chills. Bananas may darken after a day; for best look, add fresh on top just before serving. Try mixing it up with vanilla pudding, fresh whipped cream, Nilla Wafers, or even peanut butter between layers! See full post for all substitutions and storage details.

Nutrition

Calories: 320kcal | Carbohydrates: 53g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Sodium: 430mg | Potassium: 235mg | Fiber: 2g | Sugar: 31g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 1.2mg

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Bright, tangy lemon meets cool, creamy goodness in this no-bake lemon icebox cake with cream cheese, graham crackers, lemon pudding, and whipped topping.

So, here’s what you’re in for: smooth, dreamy lemon pudding whipped into cream cheese (oh hello, cheesecake vibes), all layered with graham crackers that magically go soft and cakey in the fridge. It’s like your favorite lemon bar and a no-fuss cheesecake had a summer fling and chilled out. As in, literally chilled out in the fridge. This dessert comes together fast, disappears faster, and tastes like sunshine on a fork. Not too sweet, not too tart—just the right amount of pucker and comfort.

Why You’ll Love this Lemon Icebox Cake

Let’s be honest: some recipes try a little too hard. This one doesn’t. It just does what it came to do, and does it beautifully.

• Ridiculously simple to make: You just layer, whip, and chill. No oven, no drama, no regrets.
• Perfectly cool and creamy: The texture is ridiculously smooth, thanks to the pudding and whipped topping tag team.
• Bright lemon flavor that sings: Not a whisper of lemon, but a proper high note in every bite.
• Make-ahead friendly: It actually gets better with time in the fridge (rare superpower, that).
• Crowd-friendly portions: It fills a 9×13 pan, so you’re set for potlucks, BBQs, or let’s be real, late-night fridge raids.
• Instant nostalgia with a citrus twist: It has that old-school potluck charm but fresher and zingier.

Ingredient Notes

You don’t need a grocery list the size of a novel here. Just a few fridge and pantry staples—most of which you might already have hanging around.

• Cream cheese: Go for the full-fat version. It adds richness and bites back a little from all the sweetness.
• Instant lemon pudding mix: Use the 3.4-ounce size (you’ll want two). This gives you that bright lemon flavor without needing a single real lemon for the filling.
• Cold milk: Helps activate the pudding mix and makes the filling luscious and thick. Whole milk gives best results, but 2% works too.
• Whipped topping (like Cool Whip): Fold it in gently and watch the whole thing come together like actual lemon mousse.
• Graham crackers: The humble hero. They soften in the fridge and mimic sponge cake. Magical.
• Lemon zest and slices (for garnish): These are optional but highly recommended. Adds sparkle and a little personality.

How To Make This Lemon Icebox Cake

Let’s do the layering dance. You don’t need to be precise. This recipe is like a nap in the sun—casual and deeply satisfying.

• Beat the cream cheese until smooth: Use an electric mixer and scrape the bowl often. You really want it creamy, with no little cold lumps lurking around.

• Add pudding mix and milk: Beat those in for about two minutes. Your arm will get a little workout and poof, it thickens beautifully. You’ll end up with something between frosting and custard.

• Gently fold in whipped topping: Use a spatula and a soft wrist here. Don’t overmix. Just swirl until it looks dreamy and unified.

• Layer with graham crackers: Line a 9×13 pan with a single layer of crackers. No need for perfection. Break a few pieces to fit—think puzzle, not Jenga.

• Spread on your lemon filling: Use about a third and smooth it with a nice swoop motion. Repeat the grahams and pudding until you’ve got three layers, ending with pudding on top.

• Chill and wait (ugh, I know): Cover it with plastic wrap and pop it in the fridge for at least 4 hours. Overnight is even better if you’ve got the patience.

• Garnish and serve: Sprinkle on fresh lemon zest just before serving, and a few thin lemon slices if you’re going for extra wow.

Storage Options

Refrigerator? This baby thrives there. Keep your lemon icebox cake covered—plastic wrap or a snug baking dish lid will do the trick. It’ll stay creamy and dreamy for up to 4 days, maybe even 5 if you’re lucky (though it’s usually long gone before that).

Now, can you freeze it? Technically yes, but I’ll level with you: the texture changes. The whipped topping goes a little weird, and the graham crackers get sort of… chewy-soggy? Not my favorite. So unless you adore freezer roulette, I’d say skip it.

Reheating? None needed. This one’s chilled bliss by design. Just slice, serve, and maybe sneak a forkful straight from the fridge while pretending you’re cleaning up (no judgment here).

Variations and Substitutions

This lemon cream icebox cake is the comfy white tee of desserts—it plays well with others and can be dressed up or down.

• Lemon curd swirl: Drop dollops of lemon curd between the pudding layers and gently swirl. Adds zingy richness and looks fancy with zero effort.
• Crushed vanilla wafers instead of grahams: If you’re out of graham crackers or want a slightly softer bite, go with Nilla wafers. Or try speculoos if you’re chaos-y (in a good way).
• Use homemade whipped cream: Sub in 3 cups of lightly sweetened whipped cream if you want to skip tub-town. Just make sure it’s stiff enough to hold its shape.
• Switch up the pudding flavor: Try cheesecake or white chocolate flavored pudding if lemon isn’t your jam, or match it to seasonal fruit toppings.
• Add fruit between layers: Sliced strawberries or blueberries bring a nice textural contrast and keep things feeling fresh. If you love strawberry desserts, you might like this strawberry dump cake too.

What to Serve with Lemon Icebox Cake

This lemony delight doesn’t need much backup, but here are a few ways to round out the experience—whether it’s a dinner party, brunch, or backyard snackfest.

• If you’re serving this after a rich meal, a cup of hot tea (Earl Grey or mint is lovely) balances the sweetness and cools things off just right. Bonus: your pinky may naturally lift as you sip.

• Pair it with a light citrus salad or slivers of prosciutto and melon at brunch. Yes, it’s dessert, but no one’s stopping you from starting early. Lemon at 10am? Absolutely.

• Grilled meats and sunshine beg for this cake. After a summery grill session (maybe something like this salmon with pomegranate glaze), this chilled dessert wraps things up with a refreshing finale.

• Got leftovers? Smash a cold square between two gingersnaps. It’s a wobbly, sweet sandwich and my not-so-secret midnight snack.

Frequently Asked Questions

Lemon Cream Icebox Cake

Prep Time 20 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Bright, tangy lemon meets cool, creamy goodness in this no-bake lemon icebox cake with cream cheese, graham crackers, lemon pudding, and whipped topping. It’s sunshine on a fork—ridiculously easy, dreamy and perfect for a crowd.

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12 servings

Ingredients

1x2x3x

Main Ingredients

• ▢ 2 packages (450 g) cream cheese 8 oz each, softened
• ▢ 2 packages (192 g) instant lemon pudding mix 3.4 oz each
• ▢ 2.5 cups (590 ml) cold milk preferably whole or 2%
• ▢ 1 container (225 g) whipped topping (like Cool Whip) 8 oz, thawed
• ▢ 1 box (225 g) graham crackers about 14-16 full sheets

For Garnish (optional)

• ▢ lemon zest
• ▢ lemon slices

Equipment

• ▢
  9x13 inch Baking Dish
• ▢
  Electric mixer
• ▢
  Mixing bowls
• ▢
  Spatula

Cook ModePrevent your screen from going dark

Instructions

 

1. Beat the cream cheese in a large bowl with an electric mixer until smooth and creamy, scraping the sides as needed to avoid lumps.
2. Add instant lemon pudding mixes and cold milk. Beat for about 2 minutes until the mixture thickens and forms a smooth, scoopable filling.
3. Gently fold in the whipped topping using a spatula, just until blended and creamy. Don't overmix.
4. Arrange a single layer of graham crackers in the bottom of a 9x13 inch baking dish. Break crackers as needed to fit.
5. Spread about one third of the lemon-cream mixture over the crackers. Repeat the layers two more times, ending with the lemon mixture on top (for three total layers of each).
6. Cover the dish with plastic wrap and refrigerate for at least 4 hours (overnight is even better) to soften the graham crackers and set the cake.
7. Before serving, garnish with fresh lemon zest and thin lemon slices if desired. Slice and serve cold.

Notes

This cake can be made 1-2 days ahead and gets creamier as it sits. Store leftovers covered in the fridge for up to 4 days. Freezing is not recommended as it changes the texture. To substitute Cool Whip, use 3 cups stiffly whipped cream. Try a swirl of lemon curd between layers, or add fresh berries for variety.

Nutrition

Calories: 350kcal | Carbohydrates: 48g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 480mg | Potassium: 190mg | Fiber: 1g | Sugar: 27g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 1.2mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Sweet, juicy berries and buttery cake crumbs come together in this cozy strawberry dump cake using fresh strawberries, cake mix, and cold butter. Just layer and bake.

Warm, fragrant, and juuust a little sticky in the best way—like the kind of dessert you sneak into the fridge for one more forkful. This strawberry dump cake mingles tender, syrupy berries with golden, buttery crumbles in each bite. Bonus? The oven basically does all the work. It’s the kind of dessert you whip up when you’re on snack autopilot. And yes, it makes your kitchen smell like a strawberry shortcake candle had a lovechild with a bakery.

Why You’ll Love this Strawberry Dump Cake

No ceremony needed here—it’s a dump cake. The name is hilariously accurate, and the result is unexpectedly glorious.

• Ridiculously simple to make: Just slice, scatter, and sprinkle your way to dessert without dirtying five bowls.
• Fresh fruit meets gooey nostalgia: You get real strawberry flavor and that classic cobbler-adjacent vibe all in one.
• Golden buttery top: The butter melts into the cake mix and crisps up like magic—no stirring, no suspense.
• Endlessly riffable: Tired of strawberries? Cool. You can totally swap in other fruits.
• Smells like summer vacation: The scent alone might make you forget your to-do list.
• Great warm or cold: Willpower not required; it tastes amazing straight from the fridge too.

Ingredient Notes

This recipe is blissfully short, but here’s a quick look at the cast of characters and why they’re fabulous.

• Fresh strawberries: Go for ripe, juicy ones. If they’re super sweet already, dial back the sugar a little. Frozen strawberries work too, just thaw and drain well first.
• Granulated sugar: Helps coax out the juices from the berries and creates that syrupy goodness at the bottom.
• Yellow or vanilla cake mix: Either works, but vanilla leans a bit more subtle if you want the berries to shine brighter.
• Cold butter: Slice it up thin and scatter it over the top. As it bakes, it oozes down into the cake mix and creates those beautiful golden pockets.

How To Make This Strawberry Dump Cake

This is where the magic happens—if your definition of magic is “dump and bake,” which, hey, totally counts.

• Prep your baking dish: Preheat your oven to 350°F and grease a 9×13-inch pan. I usually spray mine with a bit of coconut oil spray, but butter works just fine too.

• Strawberries go in first: Layer your sliced strawberries into the bottom of the dish and sprinkle the sugar over them. Give it all a gentle toss with your hands or a spoon, so each berry gets a little sugar hug.

• Dry cake mix, next stop: Sprinkle the dry cake mix evenly across your strawberry layer. Important: do not stir. It will look strange, like a layer of dust, and that is exactly what we want.

• Layer that butter like you mean it: Arrange the cold pats of butter over the top. Try to scatter them fairly evenly, but honestly, as long as the majority of the cake mix has coverage, you’re golden (literally, after baking).

• Into the oven it goes: Bake for about 40 to 45 minutes, until the top is golden brown and you see little strawberry bubbles peeking through the edges. That smell? Yeah, it’s gonna lure everyone out of hiding.

• Let it rest just a bit: Once it’s out of the oven, give it 10 to 15 minutes to settle. Then dig in warm, preferably with a scoop of vanilla ice cream or pillows of whipped cream.

Storage Options

This cake plays surprisingly well with leftovers, assuming it survives long enough to become leftover-worthy.

In the fridge, you can store any remains (ha, good luck with that) in an airtight container for up to 4 days. The texture will firm up a bit, but the flavors soak in and get jammy. Honestly, I kind of love it cold with a drizzle of cream or a rogue bite standing at the fridge in pajamas.

If you’re tempted to freeze it, you totally can. Portion it out into slices or squares, wrap tightly in foil or plastic, then pack into a freezer-safe bag or container. It’ll keep nicely for about 2 months. Reheat it directly from frozen or thaw in the fridge overnight.

To reheat, pop a portion in the microwave for 30-ish seconds or warm the whole dish in a low oven (325°F should do) until everything’s nice and toasty again.

Variations and Substitutions

Want to shake things up? This recipe is practically begging for a remix.

• Mixed berries: Swap half the strawberries with blueberries, raspberries, or blackberries. You’ll get more balance in tartness and color.
• Chocolate cake mix: Go rogue and use chocolate cake mix instead. Think chocolate-covered strawberries but warm and gooey.
• Add a flavor boost: A splash of almond extract over the berries adds a sweet, cherry-like aroma that’s weirdly perfect.
• Canned fruit: Short on berries? Use a can of fruit pie filling—cherry or peach would be especially good here. Drain a little first if it seems overly wet.
• Dairy-free butter: You can absolutely make this with plant-based butter if you’re avoiding dairy. Stick-style vegan butters work best texture-wise.

What to Serve with Strawberry Dump Cake

So you’ve got your warm bowl of strawberry cake bliss—what next? Here are some dreamy pairings to make it a full dessert party (or just a Tuesday upgrade).

• Vanilla bean ice cream: The creamy, cold contrast with the warm, gooey cake is hard to top. Bonus points if it gets all melty in the middle and creates that puddly magic.

• Fresh whipped cream: Light and fluffy, with a little tang if you add sour cream or Greek yogurt in the mix. An easy way to class it up a little without losing the homey charm.

• A hot mug of coffee or tea: The slight bitterness balances the sweetness of the cake. Try it with a bold espresso or Earl Grey if you’re feeling fancy.

• A drizzle of balsamic glaze: Sounds odd, I know, but strawberries love balsamic. The thick, slightly sweet vinegar adds a little gourmet wink.

• Make it a brunch dessert: Serve it after something savory like a simple seared cod or throw it into the mix with brunchy faves like bacon, eggs, and bacon cornbread muffins.

Frequently Asked Questions

Strawberry Dump Cake

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr

Sweet, juicy strawberries topped with golden, buttery cake crumbs in this ultra-cozy strawberry dump cake. Layer, bake, and serve warm for an easy dessert that’s bursting with summer flavor (and nostalgia!).

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8 servings

Ingredients

1x2x3x

• ▢ 5 cups (700 g) fresh strawberries hulled and sliced (about 1.5 lbs)
• ▢ 1/2 cup (100 g) granulated sugar
• ▢ 1 box (425 g) yellow or vanilla cake mix about 15–16 oz (425–450 g)
• ▢ 3/4 cup (170 g) cold unsalted butter cut into thin slices or small cubes (1.5 sticks or 170g)

Equipment

• ▢
  9x13 inch Baking Dish

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Instructions

 

1. Preheat oven to 350°F (177°C). Grease a 9x13-inch baking dish with coconut oil spray or butter.
2. Add the sliced strawberries to the bottom of the dish. Sprinkle the sugar over the strawberries and gently toss to combine.
3. Evenly sprinkle the dry cake mix over the strawberry layer. Do not stir; it should cover the berries like a blanket.
4. Arrange slices (or cubes) of cold butter on top of the cake mix, spacing evenly so most of the cake mix is covered.
5. Bake for 40–45 minutes, until the top is golden brown and the filling is bubbly around the edges.
6. Remove from oven and let rest for 10–15 minutes before serving. Enjoy warm with ice cream or whipped cream.

Notes

You can use frozen strawberries—just thaw and drain well first. Try with other berries, canned fruit filling, or chocolate cake mix for fun variations. For a dairy-free option, use plant-based butter.

Nutrition

Calories: 370kcal | Carbohydrates: 62g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 355mg | Potassium: 160mg | Fiber: 2g | Sugar: 32g | Vitamin A: 380IU | Vitamin C: 49mg | Calcium: 77mg | Iron: 1.2mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog