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Strawberry Cheesecake Poke Cake Recipe


  • 1 16 -oz pkg frozen sliced strawberries in sugar, thawed
  • 2 3 -oz box strawberry Jell-O
  • 2 cup boiling water
  • 1 cup cold water
  • 1 box white cake mix (plus whatever other ingredients it calls for like eggs and oil)
  • 2 cups milk
  • 1 large box cheesecake flavored pudding
  • 12 -oz tub Cool Whip
  • Fresh strawberries for decorating (optional)
  • Shortening for greasing pan


  • Preheat oven to 350 degrees F.
  • Prepare cake mix according to package directions.
  • Grease bottom and sides of 9×13 cake pan with shortening.
  • Pour cake batter into greased pan and place into preheated oven.
  • Bake 30 minutes or until toothpick inserted into the center comes out clean.
  • Cool the cake completely.
  • Once cake has cooled, poke the entire cake about 1/2 inch apart with a chopstick or other similar tool.
  • Pour both boxes Jell-O powder into a bowl and add boiling water. Stir until completely dissolved. Stir in 1 cup cold water.
  • Pour half of the Jell-O over the cake, and then put the cake in the refrigerator.
  • Add thawed strawberries to remaining Jell-O and place in the refrigerator.
  • Let cake and strawberry mixture cool in fridge for one hour. Then remove the cake.
  • Whisk pudding mix with 2 cups milk. Fold in half of the whipped topping. Pour pudding mixture evenly over cake and refrigerate for another hour.
  • Remove cake and strawberry mixture from refrigerator and pour strawberry mixture over cake.
  • Garnish with fresh strawberries and the remaining Cool Whip, if desired.


This cake can be stored in the refrigerator for up to 2 days as long as you cover it tightly with plastic wrap or a lid.