Chocolate Covered Strawberry Poke Cake
A strawberry poke cake layered with creamy white chocolate pudding, whipped topping, fresh strawberries, and chocolate drizzle. The pudding soaks into the cake for extra moisture and flavor in every bite.
A strawberry poke cake layered with creamy white chocolate pudding, whipped topping, fresh strawberries, and chocolate drizzle. The pudding soaks into the cake for extra moisture and flavor in every bite.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat your oven to 350°F (175°C).
In a large bowl, prepare the strawberry cake mix according to the package directions.
Pour the batter into a greased 9x13 inch baking dish.
Bake as directed on the box. Let the cake cool slightly once removed from the oven.
Using the handle of a wooden spoon or a similar tool, poke holes all over the top of the warm cake.
In a separate bowl, whisk together the two packages of instant white chocolate pudding mix and 4 cups of milk until combined.
Immediately pour the pudding mixture over the cake, making sure it seeps into the holes.
Let the cake sit for 5 minutes for the pudding to set slightly.
Spread the thawed whipped topping evenly over the pudding layer.
Top with an even layer of sliced fresh strawberries.
Melt the dipping chocolate according to package directions and drizzle it over the strawberries.
Refrigerate for at least 2 hours to allow the cake to fully set before serving.
Cover and refrigerate for up to 3 days. This cake is best served chilled and does not freeze well due to the whipped topping.
Yes. Assemble the cake up to 24 hours before serving and refrigerate covered. Add whipped topping and fresh strawberries just before serving to prevent sogginess.
Poke cake refers to poking holes all over the baked cake, then pouring liquid (pudding mixture in this case) over it so it soaks in and flavors the cake.
Yes. Substitute instant milk or dark chocolate pudding mix for white chocolate pudding. Use the same amount of pudding mix and milk.
Cover and refrigerate for up to 3 days. Keep in an airtight container to prevent the cake from drying out.
Yes, thaw it in the refrigerator for a few hours or overnight before spreading it on the cake for best results.
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