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Strawberry Cheesecake Poke Cake

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A delightful dessert combining vanilla cake, fresh strawberries, and creamy cheesecake pudding, perfect for family gatherings and summer days.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350

Ingredients
  

For the Cake
  • 1 box White Cake Mix Use any brand.
  • 1 cup boiling Water
  • 1 pkg Strawberry Jello
  • 1/2 cup cold Water
  • 1/2 cup frozen sliced Strawberries in Sugar (thawed) You can use fresh strawberries as well.
  • 1 large box instant Cheesecake Pudding
  • 2 cups milk
  • 12 oz Cool Whip Can substitute with homemade whipped cream.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Prepare the white cake mix according to the package directions.
  3. Coat the sides and bottom of a 9x13-inch dish with shortening.
  4. Pour the cake batter into the prepared dish and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow the cake to cool completely.
  6. Once cooled, poke holes all over the top of the cake using a fork.
Layering
  1. In a small bowl, mix boiling water with the Jello until completely dissolved. Stir in the cold water.
  2. Pour the Jello mixture evenly over the cake, ensuring it fills the holes.
  3. Refrigerate for at least 1 hour.
  4. In another bowl, whisk together the milk and the instant cheesecake pudding mix until smooth.
  5. Fold in the sliced strawberries and pour the pudding mixture over the cake.
  6. Refrigerate again for 1 hour.
Finishing Touches
  1. Finally, top with Cool Whip and garnish with fresh strawberries, if desired.
  2. Refrigerate for at least another hour before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 25g

Notes

Store covered tightly with plastic wrap or in an airtight container. Can be refrigerated for up to 3 days or frozen in individual pieces.
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