Strawberry Cheesecake Poke Cake
If you’re stuck in a dessert rut, poke cake is just the recipe you need to try. It’s low-maintenance to bake, and it’s always a crowd pleaser. Poke holes using the back of a wooden spoon into a simple vanilla cake base, then cover the cake with a mixture of strawberries, cream cheese, and condensed milk. Once the cake is done chilling, it’ll be filled with pockets of sweet berry deliciousness.
for 9 servings
- cooking spray
- 6 graham crackers, whole
- ½ box vanilla cake mix, prepared according to package
- 1 lb strawberry (455 g), with tops removed
- 8 oz cream cheese (225 g), softened, 1 block
- 14 oz sweetened condensed milk (397 g), 1 can
- 1 cup milk (240 mL)
- 8 oz whipped topping (225 g)
- strawberry, for garnish
- Calories 428
- Fat 20g
- Carbs 56g
- Fiber 1g
- Sugar 44g
- Protein 7g
Estimated values based on one serving size.
- Preheat oven to 350°F (175°C).
- Spray a 9x9-inch (23x23 cm) baking pan with cooking spray.
- Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.
- Crush the remaining graham cracker and set aside.
- Pour the vanilla cake batter on the graham cracker base.
- Bake for 25-30 minutes until an inserted toothpick comes out clean.
- Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
- In a large bowl, mash strawberries with a whisk until very fine.
- Add cream cheese and condensed milk, whisking until there are no large lumps.
- Add the milk, stirring until smooth.
- Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
- Spread the whipped topping evenly on top.
- Chill the cake anywhere from 3 hours to overnight.
- Slice, and serve with strawberries and the reserved graham cracker crumbs.
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