While there is nothing wrong with plain old chocolate or vanilla cake, sometimes you need a cake recipe that is sure to impress. Whether it’s a milestone birthday, a family get-together, or a bake sale, it always pays to have an amazing cake recipe up your sleeve. And if you don’t have one already, this Strawberry Cheesecake Poke Cake recipe is it!
The most important aspect of any recipe is it’s flavor, and this recipe definitely delivers. With frozen strawberries, chocolate pudding and cheesecake pudding, this Strawberry Cheesecake Poke Cake offers a sweet and scrumptious flavor you won’t be able to resist. Plus, with the jello and instant pudding, this cake is light, moist and fluffy–just like a cake should be.
Another important aspect of any cake is how difficult it is to make. While this Strawberry Cheesecake Poke Cake does require a few steps and some refrigeration time, all of the ingredients and steps are quite simple. You could even have your children help you make this one; it’s really difficult to mess up. Your children will love poking holes in the cake, layering the strawberries and helping to pour the pudding over top.
The only thing you will want to be aware of with this cake is that you won’t want to make it too far in advance. With all the moist ingredients, it could begin to get soggy if you made it too far ahead. Storing the cake afterwards isn’t something you’ll have to worry about, though. Your friends and family will lick the bowl clean! It’s just that good!
- 1 box White Cake Mix
- 1 cup boiling Water
- 1 pkg Strawberry Jello
- ½ cup cold Water
- ½ cup frozen sliced Strawberries in Sugar, thawed
- 1 large box instant Cheesecake Pudding
- 2 cups milk
- 12 oz Cool Whip
- Preheat oven to 350.
- Prepare the cake following box directions.
- Coat sides and bottom of a 9×13 dish with shortening.
- Pour batter into prepared dish.
- Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool completely.
- Poke holes all over top of cake.
- Add boiling water to Jello mix in small bowl and stir until completely dissolved.
- Stir in cold water and pour over cake.
- Refrigerate for 1 hour.
- Whisk together milk and pudding mix until smooth.
- Add in sliced strawberries.
- Pour pudding evenly over the cake.
- Refrigerate for 1 hour.
- Top with whipped topping and garnish with fresh strawberries if desired.
- Refrigerate for at least 1 hour.
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Anthony says
July 30, 2018 at 4:44 pmCannabis infused cheesecakes are my fav!
Angie says
October 18, 2015 at 2:38 pmcan this be made the day before or do you need to do it the day of? Thanks
Tee says
February 14, 2015 at 2:22 pmLoved it. Turned out great.
Jane says
January 29, 2015 at 1:19 pmI came across this from the Re-pin group and I just wanted to thank you for the excellent recipe, I printed it off to make with my daughter!