Strawberry Cheesecake Poke Cake
This strawberry cheesecake poke cake combines soft strawberry cake, creamy cheesecake pudding filling, and fresh strawberries for a chilled dessert that’s perfect for potlucks and spring gatherings.
Servings: 12 servings
Calories: 404kcal
Ingredients
- 15.25 ounces Strawberry cake mix
- 3 eggs
- ½ cup vegetable oil
- 1 cup water
- 3.4 ounces cheesecake instant pudding
- 2 cups cold 2% milk
- 8 ounces cream cheese softened
- 8 ounces whipped topping softened enough to spread
- 1 cup chopped strawberries between 8-10, depending on the size of strawberries
Instructions
Bake the cake
- Preheat the oven to 350 degrees. Line a 9x13 baking dish with a piece of parchment paper and lightly spray with baking spray. Set aside.
- In a large mixing bowl add the strawberry cake mix and follow the instructions on the box by adding the eggs, oil, and water. Stir to combine.
- Transfer the cake batter to the prepared baking dish. Bake the cake for 32-35 minutes or until a toothpick comes out clean in the center. Allow the cake to cool for 10-15 minutes, until warm but not hot.
- Using the handle of a wooden spoon or a large straw, poke holes evenly across the cake, going most of the way down but not through the bottom.
Make the cheesecake filling
- In a mixing bowl, beat the softened cream cheese until smooth. Set aside.
- In a separate mixing bowl, add the instant cheesecake pudding mix and cold milk. Mix until thick and creamy. Once thickened, add the softened cream cheese and mix to combine.
Fill the cake
- Add the cheesecake filling to a piping bag or a zip bag, cut the tip or a corner of the bag and pipe the cheesecake filling into each hole. Evenly distribute the leftover pudding on top of the cake.
Chill
- Put the cake in the fridge for at least two hours to allow the filling to fully set.
- Allow the whipped topping to thaw for about 30 minutes.
- Spread an even layer of whipped topping over the chilled cake.
- Top with chopped fresh strawberries. Slice and serve chilled.
Notes
Store covered in the refrigerator for up to 3 days. Because of the dairy-based filling and topping, this cake must remain chilled.
This cake is best made 1 day in advance.
You can bake and fill the cake the night before, then add whipped topping and strawberries the next day for the freshest look.
Add fresh strawberries within 6-8 hours of serving for the best texture.
Nutrition
Serving: 1slice | Calories: 404kcal | Carbohydrates: 44g | Protein: 5g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 672mg | Potassium: 133mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 369IU | Vitamin C: 7mg | Calcium: 155mg | Iron: 1mg
