If you are looking for a dessert that perfectly balances fruity freshness with creamy indulgence, this Strawberry Pudding Poke Cake Recipe is exactly what you need. It takes a simple strawberry cake, infuses it with luscious vanilla pudding, and finishes with a cloud of whipped topping and juicy fresh strawberries. This delightful poke cake is a show-stopper for gatherings or a sweet treat to brighten any day, offering moist texture, cool creaminess, and vibrant flavor all in one irresistible bite.
Ingredients You’ll Need
This Strawberry Pudding Poke Cake Recipe relies on straightforward ingredients that come together beautifully to create a multi-textured experience. Each one plays a key role from the tender strawberry cake base to the smooth pudding and fresh strawberries that top it off.
- Strawberry cake mix: Using a boxed mix like Duncan Hines keeps the cake light, fluffy, and perfectly flavored with strawberry essence.
- Water or milk: Either liquid helps hydrate the cake mix, but milk adds a richer taste if you prefer.
- Vegetable oil: Adds essential moisture, ensuring the cake stays soft and tender.
- Large eggs: They bind the cake ingredients and contribute to a tender crumb.
- Instant vanilla pudding mix (large box): Creates the creamy filling that soaks into the cake for that signature poke cake texture.
- Cold whole milk: Mixing with the pudding powder to achieve a silky, smooth pudding consistency.
- Whipped topping (Cool Whip): Light and airy, this adds a sweet, creamy finishing touch on top of the cake.
- Fresh strawberries, sliced: These provide a natural, juicy burst of strawberry flavor and a gorgeous pop of color.
How to Make Strawberry Pudding Poke Cake Recipe
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F and spraying your 9×13-inch pan with nonstick cooking spray to prevent sticking. In a mixing bowl, combine the strawberry cake mix, water (or milk for extra richness), vegetable oil, and eggs. Stir just until everything is well incorporated, then pour the batter into your pan and bake for about 30 minutes or until a toothpick inserted comes out clean. This cake forms the perfect base — soft, moist, and bursting with strawberry flavor.
Step 2: Cool and Poke the Cake
Once your cake is baked, give it about 20 minutes to cool at room temperature. Then transfer it to the refrigerator for another 40 minutes so it’s fully cooled. This step is crucial because it helps your cake stay firm enough for the pudding to settle in. After cooling, poke holes all over the cake with a straw or wooden spoon handle, spacing them about half an inch apart. This poking allows the pudding to seep deeply and flavor every bite.
Step 3: Prepare and Pour the Pudding
While your cake chills, whisk together the instant vanilla pudding mix with cold whole milk. The key here is to whisk until smooth but before it thickens too much – you want it pourable to fill those holes. Slowly pour the pudding into all the holes, letting it sink in, then pour whatever remains evenly over the cake’s surface. Return the cake to the fridge for at least one hour so the pudding can set, infusing the cake with creamy goodness.
Step 4: Add the Finishing Touches
Finally, spread the whipped topping across the pudding layer in a thick, even blanket. Then, pile on sliced fresh strawberries for a juicy and decorative finish. This topping adds light sweetness and a wonderful contrast to the creamy pudding and fluffy cake beneath. Slice the cake into generous squares and serve chilled.
How to Serve Strawberry Pudding Poke Cake Recipe
Garnishes
A few extra touches can elevate your poke cake to pure dessert royalty. Consider adding a sprinkle of toasted coconut flakes or chopped pistachios on top of the whipped topping for a bit of crunch. A light dusting of powdered sugar or a drizzle of strawberry sauce will complement the fresh strawberries beautifully and add vibrant detail.
Side Dishes
This Strawberry Pudding Poke Cake Recipe shines on its own, but if you want to turn it into a fuller occasion, serve it alongside a scoop of vanilla ice cream or a dollop of mascarpone cheese for added creaminess. A cup of lightly brewed tea or a refreshing lemonade also pairs wonderfully, balancing the sweetness of the cake with a gentle bite or tartness.
Creative Ways to Present
Looking to impress? Serve this poke cake in clear glass trifle dishes to showcase its layers of strawberry cake, pudding, whipped topping, and strawberries. For a picnic or casual vibe, cut the cake into small bite-sized squares and serve them on a pretty platter with toothpicks. You could also invert the cake onto a serving plate to give it a rustic, homemade charm.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Strawberry Pudding Poke Cake Recipe, keep it covered tightly in the refrigerator. It will stay moist and fresh for up to 3 to 4 days. The pudding and whipped topping help preserve the cake’s softness, making it just as delicious the next day.
Freezing
While freezing is possible, it is best to freeze the cake before adding the whipped topping and fresh strawberries to preserve texture. Wrap the cooled cake tightly in plastic wrap and then foil to avoid freezer burn. When ready to eat, thaw in the refrigerator overnight and then add toppings fresh for best results.
Reheating
This dessert is best enjoyed cold straight from the fridge, so reheating is not recommended. Letting it sit at room temperature for 15–20 minutes before serving is perfect if you want a slightly less chilled bite, but the creamy pudding and whipped topping are meant to be enjoyed cool.
FAQs
Can I use homemade cake instead of boxed cake mix?
Absolutely! A homemade strawberry cake would be wonderful in this recipe and add a personal touch, though using a box mix makes it quick and foolproof.
Can I substitute pudding flavors?
Yes, you can experiment with other pudding flavors like chocolate or even strawberry for different twists, but vanilla gives the perfect balance to the strawberry cake.
Is it necessary to chill the cake before poking?
Chilling helps the cake firm up so it doesn’t crumble when poked and holds the pudding better, making the final texture more enjoyable.
Can I use fresh whipped cream instead of Cool Whip?
Fresh whipped cream works beautifully and adds a lovely homemade element, just keep in mind it might not be as stable over time as Cool Whip.
How far in advance can I make this cake?
You can assemble the cake a day ahead and keep it refrigerated. This actually helps the flavors meld and the pudding set perfectly.
Final Thoughts
This Strawberry Pudding Poke Cake Recipe is one of those rare treats that feels like comfort food and celebration all at once. Its layers of soft strawberry cake soaking in creamy pudding and topped with whipped sweetness and fresh berries create a slice of joy you’ll want to share again and again. So grab your ingredients, gather your friends, and make this delightful poke cake your new favorite dessert tradition!
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Strawberry Pudding Poke Cake Recipe
- Total Time: 4 hours 5 minutes
- Yield: 12 servings
Description
This Strawberry Pudding Poke Cake is a delightful and moist dessert that combines a light strawberry-flavored cake with a creamy vanilla pudding filling. The cake is baked, then poked with holes and soaked with vanilla pudding before being topped with whipped topping and fresh strawberries. Perfect for summer gatherings or a sweet treat any time of year.
Ingredients
Cake
- 1 box strawberry cake mix (preferably Duncan Hines)
- 1 cup water (or milk)
- ½ cup vegetable oil
- 3 large eggs
Pudding
- 1 (5.1 ounce) box instant vanilla pudding mix (large size)
- 3 cups cold whole milk
Topping
- 8 ounce tub whipped topping (e.g., Cool Whip)
- Sliced fresh strawberries
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Grease a 9×13-inch baking pan with nonstick cooking spray to ensure the cake doesn’t stick.
- Mix cake batter: In a large bowl, combine the strawberry cake mix, water (or milk), vegetable oil, and eggs. Mix until fully combined and smooth, then pour the batter evenly into the prepared pan.
- Bake the cake: Bake the cake on the middle rack for approximately 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow it to cool for 20 minutes at room temperature.
- Cool in refrigerator: Transfer the cake to the refrigerator and chill for an additional 40 minutes to cool completely.
- Poke the cake: Using a straw or the handle of a wooden spoon, poke holes all over the cake surface, spacing the holes about ½ inch apart. This allows the pudding to soak into the cake.
- Prepare pudding: In a medium bowl, whisk together the instant vanilla pudding mix and cold whole milk until smooth but not thickened.
- Soak the cake: Pour the pudding mixture evenly into the holes and spread any remaining pudding over the cake surface. Return the cake to the refrigerator for at least 1 hour to allow the pudding to set.
- Add topping and garnish: Spread the whipped topping evenly over the pudding layer. Arrange sliced fresh strawberries on top as garnish.
- Serve and store: Slice the cake and serve chilled. Keep refrigerated to maintain freshness.
Notes
- Use cold milk to achieve the best pudding texture and proper setting.
- Make sure to space the holes about ½ inch apart to allow pudding to soak evenly without leaking excessively.
- If preferred, substitute milk for the water in the cake mix for added richness.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best quality.
- This cake is best enjoyed chilled to maintain the pudding texture and freshness of the whipped topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
