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 flavors!
Just look at all that creamy pudding in the ‘poking’ holes! Poke cakes are soooo delish. 🙂
The first one I ever had, was poked with orange Jell-o, in a white cake and topped with cool whip and it was pretty darn good and nothing like I had ever had before.
Do you remember your first time? (Ughhh…Did i just say that?!) You know what I mean! 🙂
Well since then, we’ve come a long way with flavors and fillings.
This one is so moist, and has plenty of amazing strawberry flavor to make you giddy!
Jell-o has a pudding flavor called ‘Strawberry Creme‘, which is what i used in this, but with the strawberry cake mix, I thought it might be too over-powering, so I added some sweetened condensed milk, milk and heavy whipping cream to the pudding mix.
Now, it’s “Just right Goldilocks”!
If you like poke cakes, check out my
Here’s the recipe for this Strawberry Creme Passion Poke Cake! Now go meet your new “True Luv’! 🙂
- 1 Strawberry cake mix
- 3 Eggs
- 1 cup water
- 1/3 Cup vegetable oil
- 1 small box Strawberry Creme instant pudding
- 1 can sweetened condensed milk I Used Lowfat
- 1 cup milk
- 1/2 cup heavy whipping cream
- 1 & 1/2 cups heavy whipping cream
- 1 teaspoon Vanilla extract
- 1 tablespoon powdered sugar
- Optional: Sprinkles
Preheat oven @ 350 degrees. Spray 9x13 pan with non-stick spray and set aside.
In mixing bowl, combine cake mix, eggs, water, and oil with mixer for 3 - 4 minutes.
Pour into prepared baking pan and bake 25-30 minutes or insert a toothpick in the center until it comes out clean.
Let cake cool.
When cooled, then poke many holes in the cake with the end of a wooden spoon.
After the cake has cooled, to make the pudding, pour strawberry creme instant pudding into a medium bowl and add milk and sweetened condensed milk. Using mixer, beat for 3 minutes.
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.
Cover Cake and put in refrigerator to set up.
Using mixer, whip 1 & 1/2 cups of heavy whipping cream until whipping cream consistency.
Add in vanilla and powdered sugar and take cake out of fridge and layer the whipped cream over pudding mixture.
Set in refrigerator for 2 hours or freeze before serving. Serve cold.
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.