Why You’ll Love This Recipe
I love this cake because it’s simple, refreshing, and irresistibly creamy. The pudding soaks into every bite, making it ultra-moist, while the whipped topping and fresh strawberries give it a light and airy finish. It’s perfect for spring and summer gatherings, holidays, or whenever I want a dessert that feels special but doesn’t require too much effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
15.25 ounces strawberry cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs, room temperature
For the filling and topping:
7 ounces cheesecake instant pudding mix
3 1/2 cups cold whole milk
8 ounces whipped topping, thawed
1 cup chopped strawberries (washed, dried, hulled, and optionally reserved for garnish)
Directions
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I start by preheating the oven to 350°F and spraying a 9×13-inch baking dish with non-stick baking spray.
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In a mixing bowl, I combine the strawberry cake mix, water, and oil. Using a hand mixer on medium speed, I beat the mixture until smooth.
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I add the eggs one at a time, beating after each addition until they’re fully incorporated and no yellow streaks remain.
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I pour the batter into the prepared dish and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
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Once the cake has cooled slightly, I use the handle of a wooden spoon to poke holes all over the surface, spacing them about 1 to 1 1/2 inches apart. Then I let the cake cool completely.
Make the Filling:
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In a medium bowl, I whisk together the pudding mix and cold milk with a hand mixer for about 1 minute, just until it begins to thicken.
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I transfer about 1 1/2 cups of the pudding into a piping bag with a large round tip (or a zip-top bag with the corner snipped off) and pipe the pudding into each hole of the cake.
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I spread the remaining pudding evenly over the top of the cake with an offset spatula, covering the surface fully.
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I cover the cake and refrigerate it for at least 2 hours to let the pudding set.
Finish the Cake:
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After chilling, I spread the whipped topping evenly over the pudding layer.
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I sprinkle chopped fresh strawberries over the top as a final touch.
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I slice and serve straight from the dish, storing any leftovers covered in the fridge.
Servings and timing
Servings: 12
Prep time: 15 minutes
Cook time: 28 minutes
Chill time: 2 hours
Total time: 3 hours 13 minutes
Variations
When I want a twist, I swap the strawberry cake for white or vanilla cake mix and swirl in strawberry preserves for extra flavor. I’ve also added a layer of strawberry jam under the whipped topping or used chocolate shavings as an extra garnish. For a little crunch, I’ve sprinkled crushed graham crackers or shortbread cookies on top before serving.
Storage/Reheating
I keep the cake covered in the refrigerator, where it stays fresh for up to 4 days. Since this is a chilled dessert, there’s no need to reheat—it’s best served cold. I don’t recommend freezing this one, as the pudding and whipped topping can separate once thawed.
FAQs
Can I make this cake ahead of time?
Yes, I often make it a day ahead. It actually tastes better after chilling overnight as the pudding soaks into the cake more fully.
Can I use fresh whipped cream instead of Cool Whip?
Definitely. I whip heavy cream with a little powdered sugar until stiff peaks form and use it in place of the whipped topping.
What if I can’t find cheesecake pudding?
I use vanilla or white chocolate pudding as a substitute. It still gives the cake a creamy flavor that pairs well with strawberries.
How do I get clean holes in the cake?
After the cake cools, I re-poke the holes to make sure they’re open before adding the pudding. That helps prevent crumbs from filling them in.
Can I use frozen strawberries?
Fresh strawberries work best for texture and appearance. If I use frozen, I thaw and pat them dry thoroughly to avoid extra moisture.
Conclusion
Strawberry Cheesecake Poke Cake is a dreamy, creamy dessert that combines all the best parts of cake, pudding, and cheesecake into one irresistible bite. I love how it’s easy to assemble and make ahead, and the flavors are always a hit. It’s a sweet, pretty, and perfectly pink treat I’ll be making again and again.
Print
Strawberry Cheesecake Poke Cake
- Total Time: 3 hours 13 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A dreamy strawberry cake soaked with creamy cheesecake pudding and topped with whipped cream and fresh strawberries. Light, luscious, and no-fuss—perfect for any occasion!
Ingredients
Strawberry Cake:
15.25 oz strawberry cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs, room temperature
Cheesecake Pudding Filling:
7 oz cheesecake instant pudding mix
3 1/2 cups cold whole milk
8 oz whipped topping, thawed
Garnish:
1 cup chopped strawberries (washed, dried, hulled) — optional
Instructions
Bake the Cake:
Preheat oven to 350°F. Spray a 9×13 baking dish with baking spray.
In a bowl, mix cake mix, water, and oil with a hand mixer until combined.
Add eggs one at a time, mixing well after each addition.
Pour batter into the baking dish and bake for 25–28 minutes or until a toothpick comes out clean.
Let the cake cool slightly.
Poke the Cake:
Use the handle of a wooden spoon to poke holes in the cake about 1 to 1.5 inches apart.
Let cake cool completely before filling.
Make Pudding & Fill Holes:
In a bowl, whisk pudding mix and cold milk for about 1 minute until it begins to thicken.
Transfer 1 1/2 cups of pudding into a piping bag (or ziplock bag with a snipped corner).
Pipe pudding into the holes of the cake until full.
Spread remaining pudding evenly over the top with an offset spatula.
Chill:
Cover and refrigerate the cake for at least 2 hours.
Finish with Topping:
Spread whipped topping evenly over the pudding layer.
Sprinkle with chopped strawberries just before serving.
Slice and serve chilled.
Notes
For cleaner holes, re-poke after the cake is cooled.
A filling tip can be used instead of a piping bag.
Chill overnight for best flavor and texture.
Use fresh, firm strawberries for garnish to avoid bleeding color.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Bake & Chill
- Cuisine: American
