Strawberry and Cream Bundt Poke Cake

A Sweet Slice of Heaven

If you’re looking for the perfect dessert that’s easy to make, visually stunning, and absolutely mouthwatering, then you’re going to fall head-over-heels in love with this Strawberry and Cream Bundt Poke Cake. This recipe is a delightful twist on the classic poke cake, baked in a bundt pan and infused with velvety white chocolate pudding, then topped with a rich and silky cream cheese frosting. The result? A moist, flavorful, and indulgent cake that’s perfect for birthdays, holidays, or just because you want to treat yourself (and your tastebuds).

This dessert is for anyone who loves strawberries, creamy textures, and a bit of elegance in their baking. Whether you’re a beginner in the kitchen or a seasoned home baker, this cake is a guaranteed crowd-pleaser—and yes, it looks as beautiful as it tastes.

Why You’ll Love This Strawberry and Cream Bundt Poke Cake

There are cakes, and then there are next-level cakes. This one falls squarely into the latter category. Here’s what makes it so special:

  • Super moist texture thanks to the pudding that’s piped into the cake.
  • Flavorful contrast between the fruity strawberry cake and the luscious cream cheese frosting.
  • Perfect for make-ahead since it needs time to chill and soak in all that creamy goodness.
  • Visually stunning—thanks to the beautiful shape of the bundt pan and that irresistible frosting drizzle.

If you’re the type who adores desserts that are not just delicious but also make a statement at the table, this one’s for you.

Ingredients You’ll Need

For the Strawberry Cake:

  • 1 box strawberry cake mix
  • Eggs, oil, and water (as directed on the cake mix box)

For the Filling:

  • 2 boxes white chocolate pudding mix (3–3.5 oz each)
  • 4 cups milk

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Optional for Garnish:

  • Powdered sugar (for dusting)
  • Fresh strawberries (for extra flair and flavor)

Kitchen Equipment You’ll Need

  • Bundt cake pan
  • Standing mixer or hand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Rubber spatula
  • Piping bag or a zip-top bag
  • Wooden spoon (for poking holes)
  • Whisk
  • Plate or cake stand (for serving)
  • Foil or plastic wrap (for chilling)

Step-by-Step Instructions

1. Bake the Strawberry Cake

Preheat your oven to 350°F (175°C). Spray your bundt pan generously with non-stick cooking spray and set aside.

In a large mixing bowl, combine the strawberry cake mix with eggs, oil, and water according to the box instructions. Use a hand mixer or stand mixer to beat until the batter is smooth and fully incorporated.

Pour the batter into the prepared bundt pan and bake for 30–35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.

Once baked, let the cake cool in the pan for about 10 minutes.

2. Poke and Fill

Using the handle of a wooden spoon, poke holes evenly around the bottom of the cake while it’s still warm. Be generous—these holes are where the magic happens!

In a separate bowl, whisk together the white chocolate pudding mix with 4 cups of cold milk until thick. This will take about 2–3 minutes.

Scoop the pudding into a piping bag (or zip-top bag with the corner snipped) and pipe the pudding into the holes of the cake. Make sure each hole is filled generously.

Cover the pan with foil and refrigerate the cake for at least 2 hours or overnight to let the pudding soak in and set.

3. Prepare the Cream Cheese Frosting

In a mixing bowl, beat the softened cream cheese until smooth.

Add the butter two tablespoons at a time, continuing to beat until fully combined and fluffy.

Add in the powdered sugar and vanilla extract all at once and beat until smooth and creamy.

Transfer the frosting into a piping bag or use a spoon for drizzling.

4. Decorate and Serve

Once the cake is fully chilled and set, place a plate over the top of the bundt pan and flip it over to release the cake onto the plate.

Drizzle the cream cheese frosting over the cake generously, letting it cascade into the grooves.

Dust with powdered sugar and top with fresh strawberries for a final flourish.

Tips, Tricks, and Variations

  • Want more berry goodness? Add chopped strawberries to the batter or serve the cake with a strawberry compote.
  • Short on time? Use ready-made pudding cups (white chocolate flavor) to pipe into the cake instead of making it from mix and milk.
  • Flavor swap: Try vanilla or cheesecake pudding instead of white chocolate for a different creamy profile.
  • Make it fruity: Add a layer of sliced bananas or blueberries between the cake and frosting for added texture and flavor.
  • Add a crunch: Top with crushed freeze-dried strawberries or white chocolate curls for a gourmet finish.

Storing Leftovers

This cake stores beautifully! Keep any leftovers covered in the refrigerator for up to 4–5 days. The cream cheese frosting and pudding filling make it best enjoyed chilled, so no need to bring it to room temperature before serving.

For longer storage, you can freeze individual slices. Wrap tightly in plastic wrap and place in an airtight container or freezer-safe bag. Thaw in the refrigerator overnight before eating.

Food & Drink Pairings

Wondering what to serve with your Strawberry and Cream Bundt Poke Cake?

  • Beverage Pairings:
    • A crisp glass of Prosecco or Rosé
    • Iced vanilla chai or sweetened herbal tea
    • Cold brew coffee with a splash of cream
  • Food Pairings:
    • Fresh fruit salad
    • Light finger sandwiches (if serving for brunch)
    • Vanilla bean ice cream for an extra decadent dessert plate

Frequently Asked Questions (FAQ)

Can I use a different flavor cake mix?

Absolutely! Vanilla or lemon cake mix would also pair well with the white chocolate pudding and cream cheese frosting.

Can I make this cake gluten-free?

Yes—just swap the boxed cake mix with a gluten-free strawberry cake mix and make sure your pudding mix is also gluten-free.

Do I have to use a bundt pan?

While a bundt pan gives it a beautiful shape, you can also use a 9×13″ pan or two 8″ round pans. Just adjust baking times accordingly.

Can I make this ahead of time?

Definitely. In fact, it tastes even better after chilling for a few hours or overnight. It allows the pudding to fully soak into the cake.

Can I double the frosting?

Of course! If you’re a frosting lover or want extra to serve on the side, feel free to double the recipe.

Final Thoughts and Call to Action

This Strawberry and Cream Bundt Poke Cake is the kind of dessert that people will talk about long after the plates are cleared. It’s moist, creamy, flavorful, and incredibly easy to put together—even for novice bakers. Whether you’re preparing for a party, family dinner, or just want to enjoy a slice of something sweet, this cake fits the bill perfectly.

If you try this recipe and love it (which you will!), don’t forget to share it with your friends and family. And while you’re at it, subscribe to our blog for more delicious dessert recipes, baking tips, and sweet inspiration delivered straight to your inbox.

Let’s bake something beautiful together. 🍓

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