1 box (18 1/4 oz.) Strawberry Cake Mix
3 large eggs
1/3 cup Strawberry Jam
1 can (12 oz.) Red Soda, regular or diet
1 container (16 oz.) Frozen Whipped Topping, thawed
8 kiwi fruit, peeled and thin sliced
1 package (16 oz.) Frozen Strawberries, thawed (or you can use fresh strawberries sliced to whatever size you prefer)
1. Heat oven to 350°F. Spray 9" x 13" baking pan with nonstick cooking spray or grease with softened margarine and dust with 2 tablespoons ﬂ our, then shake out excess.
2. Combine cake mix, eggs, jam, and soda. Mix for 2 minutes on medium speed with electric mixer. Pour batter into prepared pan and bake on center oven rack for 35 minutes or until done. Cool completely in pan on cake rack *and then cut into 1-inch cubes.* since I don't have any nice truffle dishes, I let the cake cool completely and left it in the pan.*
3. For assembly: Cover bottom of large trifle or punch bowl with half of cake pieces. Spread 1 1/2 cups whipped topping over cake pieces and sprinkle with half of kiwi slices and half of strawberries. Repeat layers and top with remaining whipped topping and fruit. Cover with plastic wrap and chill for 15 minutes or more.
Add-ons: 1/2 cup sliced Almonds or Pecan Pieces