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Strawberry Shortcake Poke Bundt Cake by


1 box yellow cake mix
1 cup milk
4 oz. cream cheese, room temperature
3 eggs

Strawberry Poke Mixture:
1 & 1/2 cups sliced fresh strawberries
1/4 cup sugar
2 teaspoons lemon juice

Cream Cheese glaze:
3/4 cups powdered sugar
2 Tablespoons butter, softened
1 oz. cream cheese, room temperature
1-2 Tablespoons milk
1/4 teaspoon vanilla

1 cup fresh sliced strawberries


Heat oven to 325*F. Generously spray 10 or 12 cup Bundt cake pan with cooking spray with flour. In large bowl, beat cake ingredients with mixer on low speed for 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter in pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Meanwhile, in food processor, puree strawberry poke mixture ingredients until smooth; transfer to 4-cup glass measuring cup, and set aside. While cake is still in pan, Poke holes in cake with ends of wooden spoon at 1/2 intervals going almost to bottom. Use wet paper towel to wipe spoon after each hole. Carefully pour mixture over holes in cake, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture. Cool 40 minutes; refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outside and inside edges of pan to loosen cake; turn upside down onto serving platter. In medium bowl, mix cream cheese glaze ingredients with mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.

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