Yield: 24 squares
Strawberry Fudge Poke Cake Recipe
This Strawberry Fudge Poke Cake is made with just a few ingredients and will be a hit at all your summer picnics. The sweet, refreshing cake will have everyone asking for more.
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
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
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 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. Make sure you cover the cake with holes.
- Drizzle the sweetened condensed milk slowly over the top of the hot cake. Make sure 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. Store in a tightly sealed container in the refrigerator.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 237Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 91mgCarbohydrates: 31gFiber: 1gSugar: 28gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.