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Strawberry Cheesecake Poke Cake

7 Ratings

7 Comments

Prep 10 min
Total 4 hr 30 min
Servings 12

Classic poke cake gets a delightful upgrade with a creamy strawberry cheesecake filling. ...MORE+ LESS-

Annalise Sandberg

December 28, 2016

Ingredients

box Betty Crocker™ SuperMoist™ yellow cake mix

Water, oil and eggs called for on cake mix box

lb strawberries, sliced

1/2

cup sugar

package (8 oz) cream cheese, softened

1/2

cup milk

1/2

cup graham cracker crumbs (from 3 whole crackers)

tablespoons butter, melted

container (8 oz) frozen whipped topping, thawed

whole fresh strawberries

Steps

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1

Heat oven to 350°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
2

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.
3

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.
4

Add cream cheese to mashed strawberries; beat with whisk or electric mixer until smooth. Stir in milk.
5

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.
6

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.
7

Spread whipped topping over cake; top with graham cracker crumb mixture and whole strawberries. Cut and serve.

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Expert Tips

You can use fresh or frozen strawberries for the cheesecake filling. If using frozen, thaw before using.
For the smoothest filling, make sure cream cheese has had a chance to soften at room temperature for at least 2 hours. If it’s too cold, it won’t take to the strawberry mixture.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 220

% Daily Value

Total Fat: 24g; 37%
Saturated Fat 11g 53% Trans Fat 0g
Cholesterol: 75mg; 24%
Sodium: 380mg; 16%
Potassium: 160mg; 5%
Total Carbohydrate: 50g; 17%
Dietary Fiber 1g 6% Sugars 31g
Protein: 4g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 25%; 25%
Calcium: 10%; 10%
Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;