This delightful strawberry poke cake made with sweetened condensed milk, strawberries, and whipped topping is oh-so-good! Make it at least 2 days in advance. It gets moister the longer it sits.
Ingredients
- 1 package strawberry cake mix , 16.5 ounce
- 1 cup water
- 3 large eggs
- 0.33 cups vegetable oil
- 1 can sweetened condensed milk , 14 ounce
- 1 package frozen sweetened strawberries , 16 ounce
- 1 container frozen whipped topping , 12 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
-
2
Mix strawberry cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed. Increase speed to medium and mix batter for 2 minutes. Pour batter into the prepared baking dish.
-
3
Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 24 to 27 minutes.
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4
Poke holes all over the cake using the handle of a wooden spoon. Pour sweetened condensed milk over cake, letting it seep into the holes. Cool cake to room temperature, about 30 minutes.
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5
Pour thawed strawberries over cake, letting juices seep into the holes. Cover cake with whipped topping. Refrigerate.
Nutrition Facts
Per serving
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