Strawberry Cheesecake Poke Cake - Nance and Robyn make the same recipe!
Original Source/Author: 
Cuisine: Is there any country on earth that does poke cakes except middle America? I think not
Prep time: 
Cook time: 
Total time: 
Serves: 12ish
  • 1 box cake mix (vanilla or yellow)
  • cooking spray
  • 1 pack of graham crackers
  • 1 pound strawberries with tops removed
  • 1 8-ounce block of cream cheese, softened
  • 14 oz can sweetened condensed milk
  • 1 c. milk
  • 8 oz whipped topping
  • strawberries for garnish (optional)
  1. Preheat oven to 350ºF.
  2. Make cake following the directions on the box.
  3. Spray a 9x13" baking pan with cooking spray.
  4. Line the bottom of the baking pan with graham crackers (breaking some, if necessary). Crush the remaining graham crackers into crumbs, and set aside.
  5. Pour the cake batter into the pan (gently, so as not to scatter your graham crackers), then bake following the times on the back of the box, until an inserted toothpick comes out clean.
  6. Using the end of a wooden spoon (or any large serving spoon), poke holes in the cake evenly over the cake.
  7. In a blender (preferred) or food processor, blend strawberries, cream cheese, condensed milk, and milk until smooth. (You could also do this by hand, but you're not going to get as smooth a result.)
  8. Pour the mixture evenly over the cake while the cake is still hot. I don't recommend using the entire batch of topping (I end up with about ½ - 1 c. left over), but you make your own decision.
  9. Cool the cake - first on the counter and then in the fridge - until completely cool.
  10. Spread whipped topping on top.
  11. Chill cake for a few hours, or overnight (the longer it cools, the better).
  12. Sprinkle crushed graham crackers on top, slice, and serve.
Recipe by DCEP at