Sometimes I feel like baking but don't always want to do it from scratch. And on this particular morning, it was exactly how I felt. The result....Strawberry Buns.
Rather than bake this strawberry cake recipe in cake form, I used little aluminum tins in the shape of mini pies....so cute. The result are little muffin tops which I call 'Buns'.
Fun for a brunch, a girl's birthday or maybe if you fancy strawberry cake! I topped mine with Whip Cream in a Jar, you can make yourself in minutes.
So here's the modified, easy, no thinking, ready to mix recipe by Paula Dean....
- Strawberry Buns
- 1 (18.25-ounce) box white cake mix
- 1 (3-ounce) box strawberry-flavored instant gelatin
- 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
Preheat oven to 350 degrees F. Lightly grease mini tins or a muffin top baking tray. If you're using the mini tins, I placed mine on a baking sheet to place in the oven.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 12-15 minutes, or until a wooden pick inserted in the center comes out clean.
Cool in pans.
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