Strawberry Lemonade Cream Cheese Poke Cake Recipes

STRAWBERRY CHEESECAKE POKE CAKE RECIPE BY TASTY

Steps:

• 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.
• Enjoy!

STRAWBERRY LEMONADE POKE CAKE

Steps:

• In a medium saucepan set over medium-low heat, combine the strawberries, water, sugar, frozen lemonade concentrate, and zest and juice of 1 lemon. Stir well, cover, and cook until the strawberries are softened and the liquid is deep red, about 10 minutes.
• Pour the liquid over a fine-mesh sieve and into a bowl and add the strawberry gelatin into the liquid. Whisk well until the gelatin dissolves, and set aside, allowing the mixture to cool to room temperature, about 30-40 minutes. (Discard the strawberry solids or use for another recipe.) While the filling cools, make the cream cheese layer.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, frozen lemonade concentrate, powdered sugar, and the zest and juice of 1 lemon together on medium speed until smooth and creamy.
• Set oven rack to middle position and preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick baking spray. Set aside.
• In the bowl of a stand mixer, combine the cake mix, frozen lemonade concentrate, water, sour cream, eggs, and zest of 1 lemon. Beat together, on medium speed, for 2 minutes.
• Pour the batter into the prepared pan. Bake according to cake package directions, or until a toothpick inserted in the middle comes out clean (about 25-30 minutes). Transfer the cake to a wire rack to cool completely. When cooled, use a thin handle of a wooden spoon to poke about 35-40 holes all around the top of the cake.
• When the strawberry gelatin mixture has cooled to room temperature, slowly pour (or spoon) it over and into the holes in the cooled cake.
• Cover with plastic wrap (keep the plastic wrap from touching the cake, if possible) and refrigerate 30 minutes before adding the Lemonade Cream Cheese Layer.
• When the cake is ready, spread the Lemonade Cream Cheese mixture on top and smooth it out.
• Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.
• When ready to serve, decorate the top with Cool Whip, fresh strawberries and colored sanding sugar, if desired.

STRAWBERRY LEMONADE CREAM CHEESE POKE CAKE

Steps:

• Preheat oven to 350° and spray a 9 x 13 glass baking dish with a non stick spray. Set aside.
• In a large mixing bowl, beat cake mix, jello, eggs, oil and water until well incorporated.
• Pour into prepared baking dish and bake for 39-42 minutes or until tooth pick inserted comes out clean.
• While cake is still hot, poke holes with the end of a wooden spoon all over the top of the cake.
• Let cool completely.
• In a medium mixing bowl, beat cream cheese for 3 minutes on medium speed until creamy.
• Pour lemonade concentrate into cream cheese and beat until well blended.
• In a small mixing bowl, beat evaporated milk and pudding mix for approximately 45 seconds.
• Add pudding mix to cream cheese mixture and beat until well incorporated.
• Spoon some of the lemonade filling mixture into a sandwich baggie and cut a small opening in the corner of the baggie.
• Squeeze filling into each hole and then spread the remaining filling mixture over the top of the cake.
• Cover with plastic wrap, chill for 4 hours and then top with cool whip and sliced strawberries and lemon wedges before serving.

STRAWBERRY CHEESECAKE POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
• Make cake batter as directed on box. Pour into baking dish. Bake 30 to 35 minutes or until cake is golden and springs back when gently touched. Cool completely in baking dish, 30 to 45 minutes.
• Meanwhile, in large bowl, mix sliced strawberries and sugar; mash with fork or vegetable masher. Let stand at room temperature about 30 minutes or until berries have released their juices and sugar is dissolved.
• Add cream cheese to mashed strawberries; beat with whisk or electric mixer until smooth. Stir in milk.
• Poke holes in cooled cake with wooden dowel or end of wooden spoon. Pour strawberry mixture over cake, using spatula to encourage it down into holes in cake. Refrigerate 3 hours.
• Heat oven to 350°F. In small bowl, mix graham cracker crumbs and melted butter. Spread out onto cookie sheet. Bake about 10 minutes or until golden. Cool.
• Spread whipped topping over cake; top with graham cracker crumb mixture and whole strawberries. Cut and serve.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Bake cake in a 9 x 13 inch pan. Let cool for 5-10 minutes. Poke holes all over cake using the end of a wooden spoon or a straw.
• Put jello in a medium size bowl and pour in boiled water, dissolve and let sit for 2 minutes, then pour all over cake.
• Let cake cool completely.
• Sprinkle the Lemonade mix over the Cool Whip and fold it in DO NOT MIX OR BEAT this will cause the whip topping to go flat.
• Once the cake has cooled, spread the whip topping over your cake and garnish with sliced strawberries if you wish.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle with paper towel to reduce sticking.
• In medium bowl, beat frosting and mashed strawberries with spoon until well blended. While cake is still warm, gently spread over cake; working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
• Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with chopped berries and 1 tablespoon lemon peel. Store loosely covered in refrigerator.

STRAWBERRIES AND CREAM POKE CAKE RECIPE

Steps:

• Make cake as directed on the back of the box for a 9x13" pan.
• Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
• Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
• Cover the cake with plastic wrap and refrigerate for three hours.
• Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
• Top with strawberries and keep in the fridge until ready to serve.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cake mix, 1 cup water, eggs, vegetable oil, lemon zest, and juice in a large bowl. Beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.
• Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.
• Use a fork to poke holes all over the cake. Pour gelatin mixture all over the cake. Refrigerate until completely cool, at least 1 hour.
• Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.

STRAWBERRIES-AND-CREAM POKE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool completely.
• Pierce cake with wooden skewer or chopstick at 1/2-inch intervals. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake.
• Refrigerate 3 hours.
• Beat pudding mix and milk in large bowl with whisk 2 min. Fold in COOL WHIP.
• Spread pudding mixture onto top of cake. Top with strawberries.
• Refrigerate 1 hour.

STRAWBERRY-LEMON POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, oil, and 1 box lemon pudding in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Immediately after baking, poke holes down through cake with the rounded handle of a wooden spoon in 1-inch intervals. Set aside to cool for 20 minutes.
• While cake is baking, combine one 8-ounce container of whipped topping with remaining package of lemon pudding mix in a small bowl. Mix until pudding is well incorporated. Place in the refrigerator until ready to use.
• Add one 16-ounce package of diced strawberries to a saucepan with sugar, cornstarch, and 2 teaspoons lemon zest. Cook over medium heat until it begins to boil, about 5 minutes. Reduce heat to medium-low and allow to simmer until strawberries soften, sugar has fully dissolved, and syrup has thickened, about 10 minutes. Remove from heat and let cool.
• Spread lemon pudding mixture evenly across the cooled cake, allowing it to go into the holes. Pour and spread strawberry syrup mixture on top of the lemon layer. Cover and refrigerate for 4 hours.
• Frost cake with remaining 8 ounces of whipped topping and top with remaining strawberries and remaining lemon zest.

STRAWBERRY CREAM CHEESE POUND CAKE

Steps:

• Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended. Fold in 2-2/3 cups whipped topping and 1-1/2 cups strawberries with juice., Spread mixture over pound cake. Top with remaining 2-2/3 cups whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with remaining 1/2 cup strawberries in juice before serving.

STRAWBERRY POKE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely., Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to 2 clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals. , Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours., Dip bottom of 1 pan into warm water for 10 seconds. Invert cake onto a serving platter. Top with chilled strawberries and 1 cup whipped topping. Place second cake layer over topping., Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.