I was tasked (as usual) with making dessert for my family’s summer BBQ. I decided to make a very summer inspired poke cake!
- 1 box strawberry cake mix
- 1, 3 oz box strawberry flavored Jell-O
- 3/4 cup coconut 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/pie filling
- 1, 8 oz container cool whip
- Optional: sliced strawberries and lemon candy wedges
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, Jell-o, 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 the cake 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 candy wedges before serving.