Poke Cake
A classic poke cake made with a moist vanilla cake base, filled with sweetened condensed milk and topped with whipped cream and fruit.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 box vanilla cake mix 15.25 oz
- 1.25 cups water
- 0.33 cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk 14 oz
- 1 container frozen whipped topping 8 oz, thawed
- 2 cups fresh strawberries hulled and sliced, or mixed berries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, combine cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes until smooth.
- Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cake from oven and let cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the top of the cake, spacing them about 1 inch apart.
- Slowly pour sweetened condensed milk over the warm cake, allowing it to soak into the holes. Let cake cool completely, about 1 hour.
- Spread thawed whipped topping evenly over the cooled cake.
- Top with sliced strawberries or mixed berries. Refrigerate for at least 2 hours before serving.
Notes
For best results, use fresh berries and serve chilled. Leftovers can be stored in the refrigerator for up to 3 days.