Shortcut Shortcake

8-10 servings
Joni Q. Underwood
1 yellow cake mix
1 cup buttermilk
1 box (small) vanilla pudding
3 eggs, beaten
1/3 cup oil
1 cup strawberry jam, microwaved
1 tub cool whip (use any size you desire)
1/2 cup diced fresh strawberries
3 whole strawberries, stem intact
1 drinking straw
Preheat oven to 350 degrees.
In large mixing bowl combine cake mix and pudding and blend well.
Add buttermilk, eggs, and oil; mix well.
Pour into a greased cake pan of your choice. (I use a bundt pan.)
Bake at 350 degrees until inserted toothpick comes out clean (about 35-40 minutes)
Once cake has cooled place on a plate of your choice.
Use the drinking straw to stagger holes in the top of the cake. (Make sure the straw goes to the bottom of the cake.)
Microwave the jam until it is liquid. Pour the warm jam on the top of the cake. (Do this slowly so the jam will fill the holes.)
With a spatula coat the cake with any remaining jam (like you were putting icing on).
Allow the cake to come back to room temperature. (Cooling it in the fridge is an option, too.)
Once the cake has cooled apply cool whip. (You will be applying it like you are icing a cake.)
Place in fridge until ready to serve.
This cake freezes well.
Note: You can use any fruit & jam/jelly you desire. Peach and blueberry are great in this.