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257
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Strawberry Lemonade Cream Cheese Poke Cake
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course:
Cake, Dessert, Summer Treats
Cuisine:
American
Keyword:
Poke Cake, Strawberry 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.