Strawberry Cheesecake Poke Cake (Print Version)
Strawberry cake filled with cheesecake pudding, covered in whipped topping, and fresh strawberries.
# Ingredients:
→ Cake Base
01 -
1 box (15.25 ounces) strawberry cake mix
02 -
1 cup water
03 -
1/2 cup vegetable oil
04 -
3 large eggs, at room temperature
→ Cheesecake Filling
05 -
2 packages (3.5 ounces each) cheesecake instant pudding mix
06 -
3 1/2 cups cold whole milk
→ Topping
07 -
1 container (8 ounces) whipped topping, thawed
08 -
1 cup fresh strawberries, washed, dried, capped, hulled, and chopped
# Steps:
01 -
In a large mixing bowl, combine strawberry cake mix, water, and vegetable oil. Add eggs one at a time, mixing well after each addition until batter is fully blended.
02 -
Pour the batter into a greased 9x13-inch baking dish. Bake in a preheated oven at 350°F (175°C) for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
03 -
Using the handle of a wooden spoon, poke holes across the surface of the cake, spacing them about 1 to 1 1/2 inches apart. Allow the cake to cool completely in the pan.
04 -
In a medium bowl, whisk together cheesecake instant pudding mixes and cold whole milk until the mixture begins to thicken.
05 -
Transfer pudding to a piping bag or use a spoon to fill each hole with pudding. Spread any remaining pudding evenly over the top of the cake.
06 -
Cover the cake and refrigerate for at least 2 hours to allow the pudding to set.
07 -
Spread whipped topping evenly over the chilled pudding layer. Sprinkle chopped strawberries over the surface. Slice and serve chilled. Store any leftovers in the refrigerator.
# Notes:
01 -
Ensure the cake is fully cooled before adding the pudding to prevent it from becoming runny.
02 -
For best flavor, use ripe strawberries and keep the dessert chilled until serving.