Strawberry Lemonade Cream Cheese Poke Cake
Calories:
Ingredients
For the Strawberry Cake
- 1 box strawberry cake mix
- 1 3 oz box strawberry flavored jello
- ¾ cup vegetable oil
- 1 cup warm water
- 3 eggs
For the Lemonade Cream Cheese Filling
- 2 8 oz pkgs cream cheese
- ¾ cup frozen lemonade concentrate
- 5 oz can evaporated milk
- 1 3.4 oz box lemon instant pudding and pie filling
- 1 8 oz container cool whip
- Optional: sliced strawberries and lemon slices
Instructions
For the Strawberry Cake
- Preheat oven to 350° and spray a 9 x 13 glass baking dish with a non stick spray. Set aside.
- In a large mixing bowl, beat cake mix, jello, eggs, oil and water until well incorporated.
- Pour into prepared baking dish and bake for 39-42 minutes or until tooth pick inserted comes out clean.
- While cake is still hot, poke holes with the end of a wooden spoon all over the top of the cake.
- Let cool completely.
For the Lemonade Cream Cheese Filling
- In a medium mixing bowl, beat cream cheese for 3 minutes on medium speed until creamy.
- Pour lemonade concentrate into cream cheese and beat until well blended.
- In a small mixing bowl, beat evaporated milk and pudding mix for approximately 45 seconds.
- Add pudding mix to cream cheese mixture and beat until well incorporated.
- Spoon some of the lemonade filling mixture into a sandwich baggie and cut a small opening in the corner of the baggie.
- Squeeze filling into each hole and then spread the remaining filling mixture over the top of the cake.
- Cover with plastic wrap, chill for 4 hours and then top with cool whip and sliced strawberries and lemon wedges before serving.