This easy-to-prepare cake is bursting with the freshness of strawberries! A “berry” delicious puree is made with frozen strawberries that were picked at the height of their flavor and color, to give both the cake and filling the ultimate strawberry taste in every sweet bite. We love how it tints the white super moist cake with a light pink hue and adds eye-catching red strawberry puree stripes. The cake is topped with a vanilla pudding-whipped topping “frosting,” adding a luscious, billowy layer of yummy that is bound to bring rave reviews.
A fan told us she had lost a recipe, so we recreated it for her from our Found Recipes cookbook. It used to call for sweetened frozen strawberries, but they are no longer available. Updating the recipe with frozen berries without added sugar made the strawberry flavor sing without being overly sweet. We hope you’ll agree it’s a winner!
Strawberry-Pudding Poke Cake
- Prep Time 20 min
- Total 2 hr 10 min
- Servings 15
- Ingredients 12
Ingredients
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- 1 package (15 oz) frozen strawberries, thawed
- 1/4 cup sugar
- 2 teaspoons fresh lemon juice
- 3/4 cup water
- 1/2 cup vegetable oil
- 3 egg whites
- 3 to 4 drops red liquid food color
- 1 cup milk
- 1 package (4-serving-size) vanilla instant pudding and pie filling mix
- 1 container (8 oz) frozen whipped topping, thawed
- Sliced fresh strawberries, if desired
Instructions
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Step1Heat oven to 350°F. Grease bottom of 13x9-inch pan with vegetable shortening or spray with cooking spray.
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Step2In food processor, process thawed frozen strawberries on high speed until smooth. Measure 1/2 cup strawberry puree; set aside. Add sugar and lemon juice to remaining strawberries and process until blended; set aside.
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Step3In large bowl, beat cake mix, the 1/2 cup reserved unsweetened strawberry puree, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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Step4Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
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Step5Using the handle of a wooden spoon (1/4 to 1/2-inch diameter) poke holes about every inch almost to bottom of cake. Carefully pour reserved sweetened strawberry mixture over top of cake; spread with spatula to fill holes. Cool completely, about 1 hour.
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Step6In medium bowl, mix milk and pudding mix with whisk 2 minutes until thickened. Gently fold in whipped topping. Spread over cake. Cut into 5 rows by 3 rows. Garnish pieces with sliced fresh strawberries. Store any remaining cake loosely covered in refrigerator.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 320mg
- 13%
- Potassium
- 95mg
- 3%
- Total Carbohydrate
- 40g
- 13%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 25g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 10%
- 10%
- Calcium
- 10%
- 10%
- Iron
- 4%
- 4%
