Description
This effortless Strawberry Poke Cake transforms a simple box of white cake mix into a moist, fruit-filled masterpiece. Topped with airy whipped cream and a graham cracker crunch, it is the perfect refreshing dessert for any gathering or busy weeknight.
Ingredients
- 1 box (15.25 oz) white cake mix, plus ingredients required by package
- 2 cans (20 oz each) strawberry pie filling
- 1 tub (12 oz) whipped topping, thawed
- 1/2 cup graham crackers, crushed
- 1/2 cup fresh strawberries, sliced
Instructions
- Bake the white cake mix in a 9×13-inch pan according to the package instructions and let it cool completely on a wire rack.
- Using the handle of a wooden spoon, poke holes across the top of the cooled cake, spacing them about 2 inches apart.
- Pour the strawberry pie filling over the cake and spread evenly, gently pressing the filling into the holes.
- Spread the whipped topping over the strawberry layer and refrigerate for at least 2 hours to allow the flavors to meld.
- Just before serving, garnish the top with crushed graham crackers and fresh strawberry slices.
Notes
For the best results, make sure the cake is entirely cool before poking holes to prevent the crumb from tearing. If you prefer a cleaner slice, try freezing the cake for 30 minutes before cutting, and always wipe your knife between each slice to keep the white topping looking pristine.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American