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Double-Strawberry Pudding Poke Cake
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Double-Strawberry Pudding Poke Cake

1 Hour 46 Minutes
20 Min Prep
1 Hr 46 Min Cook
Discover both the visual appeal and taste of our Double-Strawberry Pudding Poke Cake. This strawberry pudding poke cake is a crowd-pleasing favorite.
What You Need
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20 servings
Original recipe yields 20 servings
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Strawberry Crème Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping
2 cups sliced strawberries
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Let's Make It
1
Heat oven to 350°F.
2
Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
3
Beat pudding mix and milk in large bowl with whisk 2 min. Immediately pour half the pudding over warm cake. Spread any remaining pudding evenly over top of cake. Cool 15 min. Refrigerate 30 min.
4
Frost cake with COOL WHIP. Top with strawberries just before serving.
Kitchen Tips
Make Ahead
This cooled cake can be refrigerated up to 24 hours before frosting with COOL WHIP and topping with strawberries as directed just before serving.
How to Store
Keep refrigerated.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 250mg
11%
Total Carbohydrates 28g
10%
Dietary Fibers 1g
4%
Sugars 17g
34%
Protein 3g
6%
Vitamin A
0%
Vitamin C
15%
Calcium
8%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
20 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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