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
