Strawberry White Chocolate Poke Cake
This is so light and refreshing and perfect for a Spring dessert. I just love poke cakes! Yum!!
- 1 (18.25-oz.) white cake mix
- 1 (16-oz.) pkg. sweetened, frozen sliced strawberries, thawed
- 3 tablespoons strawberry jello
- 1 (3/4-oz.) pkg. instant white chocolate pudding mix
- 2 cups milk
- 3 cups fresh strawberries, hulled and sliced, divided
- 3 cups frozen whipped topping, defrosted
Spray a 9 x 13-inch baking dish with non-stick baking spray containing flour.
Mix and bake the cake according to the cake mix directions. Remove cake from the oven and cool for 10 to 15 minutes.
Using a large wooden spoon handle, poke holes in top of warm cake at 1 inch intervals. Poke the holes approximately 2/3 into the top of the cake. Don’t poke holes all the way to the bottom of the cake.
Put thawed strawberries with juice into a blender. Add strawberry jello and puree.
Spoon mixture over the top of the cake. Make sure it soaks into the holes.
Cover and refrigerate for 2 hours.
Prepare pudding mix with 2 cups milk following directions on package. Fold whipped topping into mixture.
Assemble the Cake
Take cake out of the refrigerator. Spread two cups sliced strawberries over the top of the cake. Spread topping mixture over the strawberries. Garnish the top of the cake with remaining 1 cups sliced strawberries.
Serves 12 to 15.
“Jesus is the only fountain who can satisfy the thirsty soul.”