Fresh Strawberry Poke Cake
Servings: 12 servings
Ingredients
Cake
- 1 box Strawberry Cake Mix
- 10 ounces frozen sliced strawberries - thawed
Topping
- 1 3.4 oz package instant vanilla pudding
- 1 cup milk
- 3 cups frozen non-dairy whipped topping
- Fresh strawberries
Instructions
- Preheat oven to 350 ºF. Grease and flour 13x9-inch pan.
- For cake, prepare, bake and cool according to package directions.
- Poke holes 1 inch apart in top of cake using handle from wooden spoon (or a drinking straw).
- Puree thawed strawberries in blender.
- Spoon evenly over top of cake allowing mixture to soak into holes.
- For topping, prepare pudding mix according to package directions using 1 cup milk.
- Fold whipped topping into pudding mixture.
- Spread over cake.
- Garnish with fresh strawberries.
- Refrigerate at least 4 hours.
Notes
- Add Chocolate: Chocolate chips or chocolate drizzle are great for this recipe.
- Short cut tip: Feel free to a use a premade vanilla pudding from the grocery store.
- Variation tip: Cheese Cake Instant pudding mix can be used in place of the vanilla.
- Alternate ingredient: Try a yellow cake mix or chocolate cake mix.
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