Berry Cheesecake Poke Cake
from the video
Easy Poke Cake 4 Ways
by Matthew Johnson
for 12 servings
1 box vanilla cake mix, prepared according to package
2 cups (300 g) strawberry, stems removed
1 cup (145 g) blackberry, mashed
1 cup (125 g) raspberries, mashed
8 oz cream cheeses, softened
14 oz (400 g) sweetened condensed milk, 1 can
8 oz (225 g) whipped topping
strawberry, sliced, for topping
blackberry, for topping
raspberry, for topping
graham cracker, crumbled, for topping
Preheat oven to 350°F (175°C).
Prepare your favorite plain vanilla cake recipe or use a prepared box and follow its instructions.
Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
In a large bowl, mash the strawberries with a potato masher or fork until mashed to a pulp.
Add cream cheese and condensed milk, whisking until there are no large lumps.
Add the mashed blackberries and raspberries, stir just once or twice so it still has differentiated colors.
Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.
Spread the whipped topping evenly on top. Sprinkle graham crackers and place sliced strawberries or other fresh berries on top.
Chill the cake for at least 3 hours, up to overnight.
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