This strawberry and cream bundt poke cake combines two of my favorite kinds of cake. It is so delicious and I think I’m going to make this for family birthdays! The secret ingredient in this moist cake is the pudding – it’s like magic!

Strawberry And Cream Bundt Poke Cake
Ingredients
- 1 box of strawberry cake mix
- eggs, oil and water for the cake mix
- 2 boxes( 3-3.5 oz) of white chocolate pudding mix
- 4 C of milk
- 1 disposable piping bag
Cream cheese frosting ingredients
- 1 block of cream cheese, 8 oz
- 1/2 C unsalted sweet cream butter, softened
- 1 C powdered sugar
- 1 tsp vanilla extract
- 1 disposable piping bag
Strawberry cake directions
- Preheat oven to 350 degrees
- Spay bundt cake pan and set aside
- Using a standing mixer or hand mixer, mix together the cake mix, eggs, oil and water until combined
- Pour batter into bundt cake pan and bake in the oven for 30-35 minutes or until a toothpick comes out clean
- Using the bottom of a wooden spoon, poke holes all around the bottom of the poke cake
- Let cool for about 10 minutes
- Mix the pudding mix and 4 cups of milk in a large bowl until thick like pudding
- Scoop into piping bag and cut the tip off
- Pipe the pudding into the holes poked
- Cover with foil and place into the fridge for at least 2 hours or overnight
Cream cheese frosting directions
- Place the cream cheese in a mixing bowl and mix until smooth
- Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and blended
- Add powdered sugar and vanilla all at once.
- Blend until combined and smooth.
Decorating directions
- Once the bundt cake is completely cooled, place a plate over the bottom of the pan and flip it over that way that the cake comes out onto the plate
- Cut the tip of the cream cheese piping bag and drizzle it over the cake
- Sprinkle with powder sugar and enjoy!
Strawberry And Cream Bundt Poke Cake
Ingredients
- 1 box strawberry cake mix
- eggs, oil and water for the cake mix
- 2 boxes white chocolate pudding mix 3-3.5 oz each
- 4 C of milk
Cream cheese frosting:
- 8 oz cream cheese
- 1/2 C unsalted sweet cream butter softened
- 1 C powdered sugar
- 1 tsp vanilla extract
Instructions
Strawberry cake:
- Preheat oven to 350 degrees
- Spay bundt cake pan and set aside
- Using a standing mixer or hand mixer, mix together the cake mix, eggs, oil and water until combined
- Pour batter into bundt cake pan and bake in the oven for 30-35 minutes or until a toothpick comes out clean
- Using the bottom of a wooden spoon, poke holes all around the bottom of the poke cake
- Let cool for about 10 minutes
- Mix the pudding mix and 4 cups of milk in a large bowl until thick like pudding
- Scoop into piping bag and cut the tip off
- Pipe the pudding into the holes poked
- Cover with foil and place into the fridge for at least 2 hours or overnight
Cream cheese frosting:
- Place the cream cheese in a mixing bowl and mix until smooth
- Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and blended
- Add powdered sugar and vanilla all at once.
- Blend until combined and smooth.
Decorating:
- Once the bundt cake is completely cooled, place a plate over the bottom of the pan and flip it over that way that the cake comes out onto the plate
- Cut the tip of the cream cheese piping bag and drizzle it over the cake
- Sprinkle with powder sugar and enjoy!
Last Step:
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