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Strawberry Cheesecake Poke Cake Recipe

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★★★★★

4.5 from 79 reviews

This delightful Strawberry Cheesecake Poke Cake combines moist strawberry-flavored cake with creamy cheesecake pudding filling. Poking holes in the cake creates pockets that soak up the cheesecake pudding, resulting in a rich, luscious dessert topped with whipped topping and fresh strawberries. Perfect for gatherings or an indulgent treat, this poke cake offers a wonderful blend of fruity sweetness and creamy texture.

Ingredients

Scale

Cake

  • 15.25 ounces strawberry cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs, room temperature

Filling

  • 7 ounces cheesecake instant pudding (2 packages)
  • 3½ cups cold whole milk

Topping & Garnish

  • 8 ounces whipped topping, thawed
  • 1 cup chopped strawberries, washed, dried, capped, hulled, and optional garnish

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Spray a 9×13 inch baking dish with baker’s spray to prevent sticking.
  2. Mix Cake Batter: In a medium mixing bowl, combine the strawberry cake mix, water, and vegetable oil. Using a handheld mixer on medium speed, mix until well combined.
  3. Add Eggs: Add eggs one at a time, mixing well after each addition until the batter is smooth and no yellow streaks remain.
  4. Bake the Cake: Pour the batter into the prepared baking dish and bake for 25 to 28 minutes. Check doneness by inserting a toothpick; it should come out clean.
  5. Cool and Poke Holes: Let the cake cool slightly. Using the handle of a wooden spoon, poke holes about 1 to 1½ inches apart over the entire cake surface. Allow the cake to cool completely.
  6. Prepare Cheesecake Pudding: In a medium bowl, combine the cheesecake instant pudding mix with cold whole milk. Mix with a handheld mixer on medium speed for about 1 minute, until the pudding begins to thicken.
  7. Fill Holes: Transfer 1½ cups of pudding into a piping bag fitted with a large 1A decorator’s tip or a ziplock bag with a corner snipped off.
  8. Pipe Pudding into Cake: Pipe the pudding into each hole, filling them entirely. Mix any leftover pudding with the remaining pudding for the top layer.
  9. Smooth Top Layer: Use an offset spatula to evenly smooth the remaining pudding over the cake’s surface.
  10. Chill: Cover the cake and refrigerate for at least 2 hours to set.
  11. Add Whipped Topping and Strawberries: Spread the thawed whipped topping evenly over the pudding layer. Sprinkle with chopped strawberries for garnish. Slice and keep refrigerated until serving.

Notes

  • For best results, use room temperature eggs to help the batter mix smoothly.
  • Make sure the pudding is cold before mixing to achieve proper thickness.
  • Use fresh strawberries for garnish to add texture and flavor contrast.
  • Chilling the cake allows the pudding to soak into the cake holes, enhancing moistness and flavor.
  • You can substitute whipped topping with fresh whipped cream for a less processed option.

Keywords: Strawberry Cheesecake Poke Cake, Strawberry Cake, Cheesecake Pudding Dessert, Easy Poke Cake, No-Bake Cheesecake Filling, Summer Dessert

Find it online: https://yumwithmia.com/strawberry-cheesecake-poke-cake-recipe/