Strawberry Creme Passion Poke Cake
There's 'True Luv' in this poke cake of passion! Can't you feel the luv? Perfect for any time of the year, this Strawberry Creme 'Passion' Poke Cake is dazzling, passionate and bursting out the doors with dreamy strawberry and cream flavors!
Servings: 12 servings
Calories:
Ingredients
Strawberry Cake
- 1 Strawberry cake mix make cake according to cake mix directions, using eggs, oil, water.
Strawberry Creme Passion Pudding
- 1 or 2 3 oz boxes Strawberry instant pudding or Vanilla I used Sonic's Strawberry Shake Pudding
- 1 can sweetened condensed milk
- 1 cup milk
- 1 cup whipped cream add 1 cup from whipped cream layer
Whipped Cream Layer
- 2 cups heavy whipping cream reserve 1/2 cup for pudding mixture - will whip up to 4 cups total or can use store-bought whipped cream - 16 ounces/4 cups
- ½ teaspoon Vanilla extract
- ⅓ cup powdered sugar add up to 1/2 cup if you want sweeter
- Optional: Sprinkles
Instructions
- Preheat oven @ 350 degrees. Spray 9x13 pan with non-stick spray and set aside.
Strawberry Cake
- In mixing bowl, combine cake mix according to directions and bake until done.
- Once cooled, poke many holes in the cake with the end of a wooden spoon.
Strawberry Creme Passion Pudding
- After the cake has cooled, to make the pudding, pour 1 or 2 strawberry instant pudding packs into a medium bowl and add milk and sweetened condensed milk. Using mixer, beat for 3 minutes. Mixture will become thicker as it sets.
- Then add in the 1/2 cup heaving whipping cream and beat for another 2 minutes and pour the pudding mixture on top of cake and fill all the holes.
- Spread it out by using the back of spoon.
Whipped Cream Layer
- Using mixer, whip 2 cups of heavy whipping cream with vanilla and powdered sugar until whipping cream consistency, about 3-5 minutes.
- Top pudding layer with whipped cream.
- Cover cake and put in refrigerator to set up for 2 hours. Serve cold.
- Add sprinkles before serving instead of adding after cake is done, so sprinkles don't melt into whipped cream.
Notes
Cool Whip can be used in place of whipping cream. You need 4 cups total, 1 cup for the pudding mixture and 3 cups for the whipped topping layer.