Strawberry Puree Poke Cake

With Valentine’s Day approaching, I thought I would share a perfect dessert for all the sweethearts in your life, young and old. This cake puts a fresh and fun spin on the ordinary poke cake. Jell-O isn’t even an ingredient. Instead, the holes are infused with pureed strawberries. Whenever I would ask my kids what kind of cake they wanted for their birthday, this was always their first choice. I did make one change to the original recipe (to really amp up the flavor); I “double” the amount of strawberries. Duncan Hines calls it a Strawberry Refrigerator Cake (a rather nondescript name); but with my modification, I prefer to call it a Strawberry Puree Poke Cake. Stunningly beautiful and totally scrumptious, with a flavor reminiscent of strawberry shortcake. The cake is incredibly moist; the frosting is light and airy; and the taste is sheer bliss! Experience love at first slice! XOXOXO 

Missing from photo: You'll need another 8-ounce tub of Cool Whip (actually half of a tub)

Preheat oven to 350° F. Grease and flour 13x9x2-inch baking pan. (Or, spray with Baker’s Joy.)

Prepare, bake and cool according to package directions (15 minutes).

Using handle of a wooden spoon (sprayed with non-stick cooking spray), poke holes 1-inch apart in top of cake. (Or substitute a drinking straw to poke holes.)

Puree thawed strawberries, with juice, in blender. 

 Spoon evenly over top of cake, allowing mixture to soak into holes. 

Because you are using 2 packages of strawberries, you will have a layer of puree on top of cake. Let the cake sit for 15 to 30 minutes, and most (but not all) of that additional puree will soak into the holes. 

Prepare pudding mix according to package directions, but only using 1 cup milk. 

Fold whipped topping into pudding mixture. 

Carefully, scoop dollops of whipped topping on top of cake. Then, gently, spread evenly, trying to avoid puree bleeding through into whipped topping. Optional: If you want a thicker, more prominent frosting, you can always blend in 1 (8-ounce) package of softened cream cheese with the pudding, then fold in the whipped topping. Because this tastes so much like strawberry shortcake, I prefer the lighter version, without the cream cheese. 

Garnish with fresh strawberries, if desired. Refrigerate at least 4 hours before serving! (I know it will be tough, but you gotta wait.)

STRAWBERRY PUREE POKE CAKE
Source: Duncan Hines
Posted by: www.meldingmagic.com

INGREDIENTS:

Cake:

• 1 box Duncan Hines Strawberry Supreme Cake Mix
• 2  packages (10-ounces each) Bird’s Eye sweetened, frozen sliced strawberries, thawed

Topping:

• 1 (3.4-ounce) box Vanilla instant pudding & pie filling (preferably French Vanilla)   
• 1 cup milk
• 2 cups frozen non-dairy whipped topping (1-1/2 tubs, 8-ounces each)
• Fresh strawberries, for garnish

DIRECTIONS:

Preheat oven to 350°F. Grease and flour 13x9-inch pan.

Cake:

Prepare, bake and cool according to package directions (15 minutes).
Poke holes 1-inch apart in top of cake using handle from wooden spoon.
Puree thawed strawberries "with juice" in blender. Spoon evenly over top of cake, allowing mixture to
soak into holes.

Topping:

Prepare pudding mix according to package directions using only 1 cup milk. Fold whipped topping into
pudding mixture. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours.

Servings: 12
Yield: One 13"x9" Cake
Preparation Time: 20 minutes