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–+ servings

Strawberry Cheesecake Poke Cake

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A delightful twist on traditional strawberry cheesecake, this poke cake combines fluffy cake, creamy filling, and strawberry bursts for a perfect summer dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 box White Cake Mix You can swap for yellow cake mix for a richer flavor.
  • 1 cup boiling Water
  • 1 pkg Strawberry Jello
  • 1/2 cup cold Water
  • 1/2 cup frozen sliced Strawberries in Sugar (thawed) Frozen strawberries work great, but fresh can be used.
Cheesecake Topping
  • 1 large box instant Cheesecake Pudding
  • 2 cups milk
  • 12 oz Cool Whip

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Prepare your white cake mix according to the package instructions.
  3. Grease the bottom and sides of a 9x13-inch dish with shortening.
  4. Pour the cake batter into the prepared dish. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let the cake cool completely in the dish.
  6. Once cooled, poke holes all over the top of the cake using a fork.
Jello and Cheesecake Layer
  1. In a small bowl, mix the boiling water with the Jello until it fully dissolves, then stir in the cold water.
  2. Pour the Jello mixture over the cake, ensuring it fills all the holes.
  3. Refrigerate for at least 1 hour to set the Jello.
  4. In another bowl, whisk the milk and cheesecake pudding mix together until smooth.
  5. Fold in the sliced, thawed strawberries, then pour the mixture over the cake.
  6. Refrigerate again for 1 hour to allow the pudding to set.
Finishing Touch
  1. Top with Cool Whip, and garnish with fresh strawberries if desired.
  2. Refrigerate for at least an additional hour before serving.

Nutrition

Serving: 1gCalories: 275kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 5gSodium: 300mgFiber: 1gSugar: 25g

Notes

For added flavor, serve with fresh mint leaves or a scoop of vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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