Strawberry Poppyseed Cake

Ingredients

• 1 box white cake mix
• 2 tablespoons poppy seeds
• 8 ounces cream cheese, softened
• 8 ounces cool whip topping
• 2 cups powdered sugar
• 1 box strawberry danish dessert (found near the jello and pudding items)
• 1¾ cups cold water
• 2 pounds strawberries, hulled and sliced

Instructions

• Follow instructions on the cake mix box to prepare the cake in a 9×13 inch pan. Discard ½ cup of the prepared batter (you could use this to make 3-4 small cupcakes) and stir poppy seeds into the remaining batter. Bake according to box directions (take it out a few minutes early because there is slightly less batter). Allow cake to cool.
• Whisk together cold water and strawberry danish mix. In a medium sauce pan bring mixture to a boil. Boil, whisking constantly, for one minute. Remove from heat and stir strawberries into the mixture. Allow to cool.
• While danish mixture and cake are cooling, prepare the whipped cream layer. In a larger bowl mix cream cheese, whipped topping, and powdered sugar together until smooth and fluffy.
• Spread whipped topping over cake. Spread strawberry mixture over whipped cream layer. Chill at least 1-2 hours before serving.