Strawberry Lemonade Cream Cheese Poke Cake

For the Strawberry Cake

    • Preheat oven to 350° and spray a 9 x 13 glass baking dish with a non stick spray. Set aside.
  • In a large mixing bowl, beat cake mix, jello, eggs, oil and water until well incorporated.
  • Pour into prepared baking dish and bake for 39-42 minutes or until tooth pick inserted comes out clean.
  • While cake is still hot, poke holes with the end of a wooden spoon all over the top of the cake.
  • Let cool completely.

For the Lemonade Cream Cheese Filling

    • In a medium mixing bowl, beat cream cheese for 3 minutes on medium speed until creamy.
    • Pour lemonade concentrate into cream cheese and beat until well blended.
    • In a small mixing bowl, beat evaporated milk and pudding mix for approximately 45 seconds.
    • Add pudding mix to cream cheese mixture and beat until well incorporated.
  • Spoon some of the lemonade filling mixture into a sandwich baggie and cut a small opening in the corner of the baggie.
  • Squeeze filling into each hole and then spread the remaining filling mixture over the top of the cake.
  • Cover with plastic wrap, chill for 4 hours and then top with cool whip and sliced strawberries and lemon wedges before serving.