Strawberries and Cream Poke Cake Recipe
Strawberries and Cream Poke Cake is made with white cake, sweet strawberry pie filling, fluffy whipped topping, fresh strawberries and graham cracker crumbs for the perfect nofuss dessert everyone will love.
Ingredients
- 1 Box White Cake Mix
- 40 Oz Can Strawberry Pie Filling
- 12 Oz Cool Whip
- ½ Cup Graham Crackers, crushed
- ½ Cup Fresh Strawberries, sliced
Instructions
- Make the boxed cake in a 9 x 13" baking dish according to the directions on the back of the package and let it cool.
- Using the back of a wooden spoon, poke holes in the cake about 2” apart. Be sure not to go all the way to the bottom or the filling will seep out.
- Add the strawberry pie filling and spread it out evenly on top of the cake pushing some of the filling into the holes.
- Add the cool whip and spread it evenly on top of the pie filling.
- Place the cake into the refrigerator for at least 2 hours.
- Right before serving, sprinkle the top with the crushed graham crackers and the sliced fresh strawberries. Serve cool and enjoy!