Strawberry Cheesecake Poke Cake

Ingredients:

For the Cake

• 1 box (15.25 oz) strawberry cake mix
• ½ cup vegetable oil
• 3 large eggs

For the Cheesecake Filling

• 1 box (7 oz) cheesecake instant pudding mix
• 3½ cups cold whole milk

For the Topping

• 8 oz whipped topping, thawed
• 1 cup fresh strawberries, chopped

Instructions:

1. Bake the Cake
   Prepare the strawberry cake according to package directions using the oil and eggs listed. Bake in a greased 9×13-inch pan. Allow the cake to cool for about 10 minutes.
2. Poke the Cake
   Using the handle of a wooden spoon or a straw, poke holes all over the cake, spacing them about 1 inch apart.
3. Prepare the Cheesecake Pudding
   In a large bowl, whisk together the cheesecake pudding mix and cold milk for 2 minutes until smooth and slightly thickened.
4. Fill the Cake
   Pour the pudding mixture evenly over the cake, making sure it fills the holes. Gently spread to cover the surface.
5. Chill
   Refrigerate the cake for at least 1 hour to allow the pudding to set.
6. Add the Topping
   Spread the whipped topping evenly over the chilled cake. Sprinkle chopped strawberries on top.
7. Serve
   Refrigerate until ready to serve. Slice and enjoy chilled.

Tips & Variations

• Use frozen strawberries (thawed and drained) if fresh aren’t available.
• Add a drizzle of strawberry glaze or syrup for extra sweetness.
• For a richer topping, fold chopped strawberries directly into the whipped topping before spreading.