Strawberry Lemonade Cream Cheese Poke Cake
Recipes Cakes Desserts Holidays Seasonal cooking
Description
Warmer weather is on its way, so you will need lighter and refreshing desserts. Try this strawberry poke cake with a cream cheese lemonade pie filling topped with Cool Whip, strawberries and lemon slices.
Ingredients
Strawberry Cake:
1 box strawberry cake mix
3 oz. box strawberry flavored Jello
3/4 c. vegetable oil
1 c. warm water
3 eggs
Lemonade Cream Cheese Filling:
2 - 8 oz. packages cream cheese
3/4 c. frozen lemonade concentrate
5 oz. can evaporated milk
3.4 oz. box lemon instant pudding and pie filling
8 oz. container Cool Whip
Directions
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Strawberry Cake:
Preheat oven to 350 degrees. Spray a 9 x 13 glass baking dish with 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. Bake 39-42 minutes or until wooden toothpick inserted in the center 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.
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; beat until well blended.
In a small mixing bowl, beat evaporated milk and pudding mix for about 45 seconds; add pudding mix to cream cheese mixture; beat until well incorporated.
Spoon some of the lemonade filling mixture into a sandwich baggie; cut a small hole in the corner of the baggie. Squeeze filling into each hole of the cake; spread the remaining filling mixture over the top of the cake.
Cover with plastic wrap; chill 4 hours. Top with Cool Whip, sliced strawberries and lemon wedges.
Serve.