Strawberry Cheesecake Poke Cake

This Strawberry Cheesecake Poke Cake is a dreamy dessert that combines the vibrant, fruity flavor of strawberry cake with the rich, creamy taste of cheesecake pudding. Topped with fluffy whipped cream and fresh strawberries, it’s a crowd-pleasing treat that’s perfect for any occasion—whether it’s a family gathering, a celebration, or just because you deserve something sweet!

Why You’ll Love This Recipe

This Strawberry Cheesecake Poke Cake is a showstopper, bringing together the best of both worlds: a moist, fruity strawberry cake and a decadent cheesecake pudding filling. The pudding soaks into the holes in the cake, creating a creamy texture that’s irresistibly indulgent. The whipped topping and fresh strawberries on top add the perfect finishing touch, making this cake light, refreshing, and a little bit extra. With its easy prep and minimal baking time, this dessert is sure to become a favorite!

Ingredients

For the Strawberry Cake:

• 15.25 ounces strawberry cake mix

• 1 cup water

• ½ cup vegetable oil

• 3 large eggs, room temperature

For the Cheesecake Pudding:

• 7 ounces cheesecake instant pudding

• 3½ cups cold whole milk

• 8 ounces whipped topping, thawed

• 1 cup chopped strawberries (for garnish, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with baker’s spray (Baker’s Joy or a generic version).

2. Prepare the Cake Batter:

In a medium-sized mixing bowl, combine the cake mix, water, and vegetable oil. Use a handheld mixer on medium speed to mix until well combined.

Add the eggs one at a time, mixing well after each addition until the batter is smooth and there are no yellow streaks.

3. Bake the Cake:

Pour the batter into the prepared baking dish and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.

4. Cool the Cake:

Allow the cake to cool slightly. Use the handle of a wooden spoon to poke holes in the cake, about 1 to 1½ inches apart. Let the cake cool completely.

5. Make the Cheesecake Pudding:

In a medium-sized mixing bowl, combine both packages of cheesecake instant pudding with the cold milk. Use a handheld mixer on medium speed to mix for about 1 minute until the pudding starts to thicken.

6. Fill the Holes:

Add 1½ cups of pudding to a disposable piping bag fitted with a large 1A decorator’s tip or a quart-size ziplock bag with the corner snipped off. Pipe the pudding into each hole, filling them completely. If there is leftover pudding, smooth it over the top of the cake.

7. Chill the Cake:

Use an offset spatula to smooth the remaining pudding over the top of the cake. Cover and refrigerate for at least 2 hours to allow the flavors to meld.

8. Finish the Cake:

Once chilled, spread the thawed whipped topping evenly over the pudding layer. Garnish with chopped strawberries for a fresh, fruity touch.

Slice and keep refrigerated until ready to serve.

Servings and Timing

• Prep Time: 15 minutes

• Cooking Time: 28 minutes

• Total Time: 3 hours 13 minutes (includes chilling)

• Servings: 12 servings

Variations

• Topping Variations: Add a drizzle of strawberry syrup or a sprinkle of graham cracker crumbs for a fun twist on the classic cheesecake topping.

• Berry Mix: Try using a mix of fresh berries—such as raspberries or blueberries—along with the strawberries for a more complex flavor.

• Lemon Cheesecake Pudding: For a tangier version, you can substitute the cheesecake pudding with lemon-flavored instant pudding.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

• Reheating: This cake is best enjoyed chilled, so there’s no need to reheat. Just grab a slice and enjoy!

FAQs

1. Can I make this cake ahead of time?

Yes, this cake is perfect for making ahead. It needs to chill for at least 2 hours, so preparing it the night before is ideal.

2. Can I use fresh strawberries instead of chopped ones for the garnish?

Yes, you can use fresh strawberries as a garnish. You can slice them, or leave them whole for an elegant look.

3. Can I use a different flavor of cake mix?

Absolutely! While the strawberry cake mix is ideal for this recipe, you could use other flavors like vanilla or chocolate if you prefer.

4. Can I make the cheesecake pudding from scratch instead of using instant pudding?

Yes, you can make homemade cheesecake pudding, but using instant pudding is much quicker and easier for this recipe.

5. How do I store leftovers?

Store any leftovers in the refrigerator, covered tightly with plastic wrap or foil, for up to 3 days.

6. Can I make this cake in a different-sized pan?

This recipe is specifically designed for a 9×13-inch pan. If using a different-sized pan, you may need to adjust the baking time.

7. Can I freeze this cake?

While this cake is best enjoyed fresh, you can freeze it without the whipped topping. Wrap it tightly in plastic wrap and foil before freezing. Let it thaw in the refrigerator before adding the topping and serving.

8. Can I substitute the whipped topping for homemade whipped cream?

Yes, you can substitute homemade whipped cream for the whipped topping. Just make sure to whip the cream until stiff peaks form before spreading it over the cake.

9. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. It should also be golden brown on top.

10. Can I add more layers to this cake?

Yes, you can add more layers if you want! You could layer in some chopped strawberries between the cake and pudding, or even add a layer of strawberry jam for extra flavor.

Conclusion

This Strawberry Cheesecake Poke Cake is a perfect blend of sweet and creamy, with a hint of tartness from the fresh strawberries and cheesecake pudding. It’s an easy-to-make, crowd-pleasing dessert that’s perfect for any occasion. Whether you’re serving it at a brunch, potluck, or special gathering, this cake will be the star of the show!

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