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Strawberry Fudge Poke Cake Recipe

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3.8 from 29 reviews

Strawberry Fudge Poke Cake is a decadent layered dessert featuring a rich dark chocolate cake soaked with sweetened condensed milk, topped with creamy chocolate fudge frosting and a light, fruity strawberry Cool Whip layer. This easy-to-make, crowd-pleasing poke cake combines moist chocolate cake with luscious strawberry flavors for a perfect treat.

  • Total Time: 55 minutes including chilling time
  • Yield: 24 servings

Ingredients

Cake Base

  • 1 dark chocolate cake mix
  • Nonstick spray, for greasing the pan

Filling

  • 14 ounce can sweetened condensed milk

Topping

  • 16 ounce container chocolate fudge frosting
  • 21 ounce can strawberry pie filling
  • 8 ounce container Cool Whip, thawed

Instructions

  1. Prepare the Pan and Oven: Preheat your oven to 350 degrees Fahrenheit. Spray a 9×13-inch baking pan with nonstick spray to ensure easy cake removal and prevent sticking.
  2. Bake the Cake: Prepare the chocolate cake mix according to the package instructions. Pour the batter into the prepared pan and bake for 25-27 minutes until a toothpick inserted in the center comes out clean.
  3. Poke the Cake: Remove the hot cake from the oven. Using a fork, poke holes all over the surface of the cake to create spaces for the filling to soak in.
  4. Add Sweetened Condensed Milk: Slowly drizzle the 14-ounce can of sweetened condensed milk over the entire cake, ensuring the liquid seeps into all the holes you poked. This will keep the cake moist and infuse sweetness. Allow the cake to cool completely on a wire rack.
  5. Warm and Spread Frosting: Remove the foil seal from the chocolate fudge frosting container and microwave it for 30 seconds to soften. Stir well, then pour the frosting evenly over the cooled cake, spreading it with a spatula for a smooth layer. Refrigerate the cake for a few hours or until the frosting is set and the cake is chilled completely.
  6. Prepare Strawberry Whipped Topping: Open the can of strawberry pie filling and use a fork to break up the large strawberry chunks. Gently fold the pie filling into the thawed Cool Whip until combined, creating a fluffy strawberry whipped topping.
  7. Assemble Final Layer and Serve: Spread the strawberry Cool Whip mixture evenly over the chilled cake. Optionally, garnish with fresh strawberries before serving. Store leftover cake in a tightly sealed container in the refrigerator to keep it fresh.

Notes

  • Make sure the cake is completely cooled before spreading the frosting to prevent melting and sliding.
  • For best results, chill the cake for at least 2-3 hours before adding the strawberry topping.
  • Use fresh strawberries as garnish to enhance presentation and flavor.
  • This cake can be stored in the refrigerator for up to 4 days.
  • To make it dairy-free, look for suitable substitutions for the frosting and Cool Whip.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/strawberry-fudge-poke-cake-recipe/