Strawberry and Cream Bundt Poke Cake

5 from 2 votes

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By: Jill Mills Posted: May 30, 2018 Updated: Mar 14, 2020

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!

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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

1. Preheat oven to 350 degrees
2. Spay bundt cake pan and set aside
3. Using a standing mixer or hand mixer, mix together the cake mix, eggs, oil and water until combined
4. Pour batter into bundt cake pan and bake in the oven for 30-35 minutes or until a toothpick comes out clean
5. Using the bottom of a wooden spoon, poke holes all around the bottom of the poke cake
6. Let cool for about 10 minutes
7. Mix the pudding mix and 4 cups of milk in a large bowl until thick like pudding
8. Scoop into piping bag and cut the tip off
9. Pipe the pudding into the holes poked
10. Cover with foil and place into the fridge for at least 2 hours or overnight

Cream cheese frosting directions

1. Place the cream cheese in a mixing bowl and mix until smooth
2. Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and blended
3. Add powdered sugar and vanilla all at once.
4. Blend until combined and smooth.

Decorating directions

1. 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
2. Cut the tip of the cream cheese piping bag and drizzle it over the cake
3. Sprinkle with powder sugar and enjoy!

5 from 2 votes

Strawberry And Cream Bundt Poke Cake

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! 

Servings: 16 servings

Prep: 10 mins

Cook: 30 mins

Chill: 2 hrs

Total: 40 mins

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Ingredients

  

1x2x3x

• ▢ 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!

Nutrition

Calories: 324kcal | Carbohydrates: 44g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 330mg | Potassium: 102mg | Sugar: 33g | Vitamin A: 465IU | Calcium: 135mg | Iron: 0.5mg

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