Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Cheesecake Poke Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Strawberry Cheesecake Poke Cake combines the fruity sweetness of strawberry cake with a rich cheesecake pudding filling. Topped with whipped cream and fresh strawberries, this easy, no-fuss dessert is perfect for any celebration or as a sweet treat for a crowd!

  • Total Time: 3 hours 13 minutes
  • Yield: 12 servings

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)

Instructions

  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.
  3. Add the Eggs: Add the eggs one at a time, mixing well after each addition until the batter is smooth and no yellow streaks remain.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Finish the Cake: Spread the thawed whipped topping evenly over the pudding layer and sprinkle with chopped strawberries. Slice and keep refrigerated until ready to serve.

Notes

  • You can substitute the whipped topping with fresh whipped cream for a homemade touch.
  • For added flavor, sprinkle some graham cracker crumbs on top before adding the whipped topping.
  • The cake can be made a day ahead and stored in the fridge for easy serving.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 360 kcal
  • Sugar: 44g
  • Sodium: 210mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 40mg

Find it online: https://iamstarved.com/strawberry-cheesecake-poke-cake/