Strawberry Lemonade Cream Cheese Poke Cake
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.