Strawberry Cheesecake Poke Cake
Bright, creamy, and simple, this poke cake combines strawberry flavor with a cheesecake twist, perfect for gatherings and meal prep.
Ingredients
For the cake
- 1 box strawberry cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
For the cheesecake filling
- 1 package (8 oz) cream cheese, softened
- 1 package (3.4 oz) instant cheesecake pudding mix
- 2 cups milk
For the topping
- 1 container (8 oz) whipped topping
- to taste Fresh strawberries for topping
Instructions
Preparation
- Preheat the oven to the temperature indicated on the cake mix box. Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the strawberry cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs. Mix according to the package instructions, then pour into the prepared pan.
- Bake the cake according to the package directions. Once baked, remove from oven and allow it to cool completely in the pan.
- Use the end of a wooden spoon to poke holes evenly across the cooled cake so the filling can soak in.
- In another bowl, beat the softened cream cheese with the instant cheesecake pudding mix and 2 cups milk until smooth. Pour this mixture over the poked cake and spread gently to fill the holes.
- Refrigerate for at least an hour to allow the pudding to set. Before serving, top with the whipped topping and fresh strawberries.
Notes
Cool fully before poking holes to prevent crumbling. Beat cream cheese until smooth to avoid lumps. For best results, chill overnight.