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Strawberry Fudge Poke Cake

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INGREDIENTS:

1 dark chocolate cake mix

14 ounce can sweetened condensed milk

16 ounce container chocolate fudge frosting

21 ounce can strawberry pie filling

8 ounce container Cool Whip, thawed

 

DIRECTIONS:

Preheat the oven to 350 degrees. Spray a 9×13 pan with nonstick spray.

Prepare the cake according to the box directions. Bake for 25-27 minutes.

As soon as the cake comes out of the oven, poke the cake with a fork all over. Drizzle the sweetened condensed milk slowly over the top of the hot cake, ensuring to fill all the holes.

Let the cake sit on a cooling rack until cool.

Remove the foil top from the frosting. Heat in the microwave for 30 seconds. Stir and pour over cooled cake. Spread out evenly with a spatula.

Refrigerate for a few hours or until chilled completely.

Open the can of pie filling. Use a fork to break apart the strawberry chunks. Fold into the Cool Whip.

Spread the strawberry Cool Whip over the top of the cake. Serve with fresh strawberries.

Prep Time: 15 minutes | Cooking Time: 27 minutes | Total Time: 42 minutes

Kcal: 237 kcal | Servings: 24 servings

See also  Cinnabon Cinnamon Roll Cake
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