Chocolate Covered Strawberry Poke Cake
Delight in a moist strawberry poke cake filled with creamy white chocolate pudding, topped with Cool Whip, fresh strawberries, and drizzled melted chocolate for a sweet, indulgent treat.
Equipment
- 1 9x13-inch baking dish
- 1 mixing bowls
- 1 wooden spoon
- 1 whisk
- 1 microwave-safe bowl
Ingredients
- 1 box 15.25 oz strawberry cake mix
- Ingredients listed on cake mix box eggs, oil, water as required
- 4 cups milk
- 2 boxes 3.3 oz each instant white chocolate pudding mix
- 8 oz container Cool Whip
- 12 oz fresh strawberries quartered
- 7 oz melting chocolate Baker's dipping chocolate, almond bark, or chocolate chips
Instructions
- Prepare the strawberry cake mix according to package instructions, using required eggs, oil, and water. Pour the batter into a greased 9x13 inch baking dish and bake as directed.
- Allow the cake to cool for about 10 minutes. Using the handle of a wooden spoon, poke deep holes all over the cake to prepare for pudding filling.
- Mix the instant white chocolate pudding with 4 cups of milk as per package directions. Pour the pudding evenly over the warm cake before it thickens.
- Let the pudding settle into the holes for 5 minutes at room temperature.
- Spread the Cool Whip evenly over the pudding layer.
- Melt the chocolate in a microwave-safe bowl, heating in short 15 to 30 second intervals and stirring until smooth.
- Arrange quartered strawberries on top of the Cool Whip, then drizzle the melted chocolate over the strawberries.
- Refrigerate the completed cake for a couple of hours to allow the pudding and chocolate to set before serving.
Notes
- Use any brand of strawberry cake mix and follow the package directions.
- Adjust strawberry amount to taste; more strawberries add extra freshness.
- White chocolate pudding is recommended, but vanilla or chocolate pudding can be substituted.
- Store leftovers covered in the refrigerator for up to 3 days.
- Baker's microwavable dipping chocolate is easiest, but almond bark or chocolate chips also work well.