STRAWBERRY LEMONADE CREAM CHEESE POKE CAKE

Right here’s a delicious strawberry lemonade cream cheese poke cake this is ideal for spring and virtually perfect for a clean summer treat. 

This cake recipe makes use of my extraordinarily popular cream cheese lemonade pie filling so you are aware of it has to be scrumptious! Strawberries and lemons,  tremendous flavors in a single high-quality tasting dessert.

STRAWBERRY LEMONADE CREAM CHEESE POKE CAKE

The flavor of the strawberry cake, mixed with the tart, delicious, lemonade cream cheese filling, then crowned with the light and fluffy cool whip, makes this one especially delicious dessert that will be asked over and over. let me just say, the primary bite will have you hooked. 

The filling is quite thick and doesn’t run into the holes, however no concerns. All you have to do is add some filling to a baggie, clip the corner, squeeze the lemonade filling into the holes, unfold the last filling over the cake then kick back for 4+ hours. add cool whip and garnish with clean strawberries and lemon slices proper earlier than serving and you will have yourself a deliciously light, delicious, tasty cake that your flavor buds will fall in love with.

INGREDIENTS:

For the Strawberry Cake

• 1 box strawberry cake mix
• 1 3 oz box strawberry flavored jello
• 3/4 cup vegetable oil
• 1 cup warm water
• 3 eggs

For the Lemonade Cream Cheese Filling

• 2 8 oz pkgs cream cheese
• 3/4 cup frozen lemonade concentration
• 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:

For the Strawberry Cake

1. Preheat oven to 350° and spray a nine x thirteen glass baking diAsh with a non stick spray. Set apart.
2. In a massive mixing bowl, beat cake mix, jello, eggs, oil and water until nicely incorporated.
3. Pour into prepared baking dish and bake for 39-forty two mins or till teeth choose inserted comes out smooth.
4. while cake is still warm, poke holes with the quit of a wood spoon all around the pinnacle of the cake.
5. let cool completely.

For the Lemonade Cream Cheese Filling

1. In a medium blending bowl, beat cream cheese for three mins on medium pace until creamy.
2. Pour lemonade concentrate into cream cheese and beat till well blended.
3. In a small blending bowl, beat evaporated milk and pudding mix for approximately 45 seconds.
4. upload pudding mix to cream cheese mixture and beat till properly integrated.
5. Spoon some of the lemonade filling aggregate right into a sandwich baggie and cut a small establishing inside the corner of the baggie.
6. Squeeze filling into each hole and then spread the last filling aggregate over the top of the cake.
7. cover with plastic wrap, sit back for 4 hours and then pinnacle with cool whip and sliced strawberries and lemon wedges earlier than serving.

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