Ingredients
- 15.25 ounces strawberry cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs, room temperature
- 7 ounces cheesecake instant pudding mix
- 3 cups cold whole milk
- 8 ounces whipped topping, thawed
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix the strawberry cake mix, water, vegetable oil, and eggs until smooth.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes.
- Use the handle of a wooden spoon to poke holes across the entire surface of the cake.
- In a medium bowl, whisk together the cheesecake pudding mix and cold milk for about 2 minutes until slightly thickened.
- Pour the pudding mixture evenly over the cake so it fills the holes.
- Refrigerate the cake for about 1 hour to allow the pudding to set.
- Spread the whipped topping evenly over the chilled cake.
- Sprinkle chopped fresh strawberries over the top.
- Chill for another 30 minutes before slicing and serving.
Notes
- Let the cake cool slightly before adding pudding to prevent it from becoming too soft.
- Vanilla or white chocolate pudding can be used instead of cheesecake pudding.
- Crushed graham crackers can be added on top to mimic a cheesecake crust.
- Fresh whipped cream can replace whipped topping if desired.
- For extra flavor, drizzle strawberry sauce over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 26 g
- Sodium: 290 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
