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
