Strawberry Cheesecake Poke Cake
This Strawberry Cheesecake Poke Cake is a delightful blend of moist cake, luscious strawberry filling, and creamy cheesecake topping. A perfect treat for any occasion!
Servings: 12 slices
Ingredients
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container (8 oz) whipped topping
- 1 cup fresh strawberries, sliced
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Prepare the cake batter according to the package instructions using water, oil, and eggs.
- Pour batter into the baking dish and bake as directed on the box. Let the cake cool completely.
- Once cooled, use the handle of a wooden spoon to poke holes evenly across the cake.
- In a bowl, dissolve the strawberry gelatin in boiling water, then stir in cold water.
- Pour the gelatin mixture over the cake, ensuring it seeps into the holes. Refrigerate for 1 hour.
- In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined.
- Fold in whipped topping and spread evenly over the chilled cake.
- Top with fresh sliced strawberries before serving.