Strawberry Poke Cake Recipe

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This fun and popular strawberry poke cake has soft white cake and smooth strawberry filling.

INGREDIENT

-1 box white cake mix 15.25 ounces -Water, vegetable oil, and eggs/egg whites as called for on the cake mix box -1 ounce freeze-dried strawberries 28 grams, chopped -1 package strawberry-flavored gelatin 3 ounces -1 cup boiling water -8 ounces frozen whipped topping thawed -1 ½ cups fresh strawberries sliced

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INSTRUCTION

Preheat the oven to 350°F and line a 9x13-inch pan with parchment or non-stick spray.Mix the cake mix, water, oil, and eggs or egg whites in a large bowl on medium-high speed with an electric hand mixer for 2 minutes.

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Step 1

Use a rubber spatula to gently mix chopped freeze-dried strawberries into batter.Offset spatula or spoon batter in pan.Bake cake 30–35 minutes in preheated oven until top springs back.

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Step 2

Let cake cool 20 minutes. Halfway through, poke holes every inch in the cake with a smoothie straw or wooden spoon handle.

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Step 3

Remove pie crust from fridge and place on rimmed baking sheet. Evenly spread cream cheese. Instead of dipping, slowly pour pumpkin mixture over cream cheese. 

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Step 4

Finish wire-rack cooling. Cover cake evenly with whipped cream. Chilled for 4 hours.Sliced strawberries.

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Step 5

Pumpkin Cream Cheese Pie Recipe 

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