Here’s a delicious strawberry lemonade cream cheese poke cake that is perfect for spring and definitely perfect for a refreshing summer treat. Strawberries and lemons, two great flavors in one awesome tasting dessert.
The lemonade pie, along with this piece of cake, were delivered yesterday to this amazing lady. And of course she loved both. So, if you are craving a deliciously moist cake that has two great flavors in one, this is the cake to make.
Ingredients:
- 1 box strawberry cake mix
- 1 3 oz box strawberry flavored jello
- 3/4 cup vegetable oil
- 1 cup warm water
- 3 eggs
- 2 8 oz pkgs cream cheese
- 3/4 cup frozen lemonade concentrate
- 5 oz can evaporated milk
- 1 3.4 oz box lemon instant pudding and pie filling
- 1 8 oz container cool whip
- Optional: sliced strawberries and lemon slices
Instructions:
- Preheat oven to 350° and spray a 9 x 13 glass baking dish with a non stick spray. Set aside.
- In a large mixing bowl, beat cake mix, jello, eggs, oil and water until well incorporated.
- Pour into prepared baking dish and bake for 39-42 minutes or until tooth pick inserted comes out clean.
- While cake is still hot, poke holes with the end of a wooden spoon all over the top of the cake.
- Let cool completely.
- In a medium mixing bowl, beat cream cheese for 3 minutes on medium speed until creamy.
- Pour lemonade concentrate into cream cheese and beat until well blended.
- In a small mixing bowl, beat evaporated milk and pudding mix for approximately 45 seconds.
- Add pudding mix to cream cheese mixture and beat until well incorporated.
- Spoon some of the lemonade filling mixture into a sandwich baggie and cut a small opening in the corner of the baggie.
- Squeeze filling into each hole and then spread the remaining filling mixture over the top of the cake.
- Cover with plastic wrap, chill for 4 hours and then top with cool whip and sliced strawberries and lemon wedges before serving.
Post a Comment for "✅ Strawberry Lemonade Cream Cheese Poke Cake"