Poke Cake

Ingredients and Weight:

• Yellow cake mix (1 box, 15.25 ounces)
• Vanilla instant pudding mix (1 small box, 3.4 ounces)
• Milk (1 cup)
• Butter, softened (1/2 cup)
• Sugar (1 cup)
• Cream cheese, softened (8 ounces)
• Cool Whip (1 container, 8 ounces)
• Strawberries (1 pint, hulled and halved)
• Blueberries (1 pint)

Preparation Time:

• 15 minutes

Cooking Time:

• 30-35 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. Prepare the cake mix according to package directions and bake in the prepared pan for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. While the cake is baking, prepare the pudding mix according to package directions with 1 cup of milk. Let cool slightly.
4. Use the handle of a wooden spoon to poke holes all over the surface of the cake. Pour the pudding mixture over the cake and allow it to soak in.
5. In a medium bowl, cream together the butter and sugar. Gradually add the cream cheese and beat until well combined.
6. Fold the Cool Whip into the cream cheese mixture.
7. Spread the cream cheese mixture over the cake.
8. Top with the strawberries and blueberries.
9. Refrigerate for at least 4 hours before serving.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15 grams
• Saturated fat: 5 grams
• Cholesterol: 50 milligrams
• Sodium: 350 milligrams
• Carbohydrates: 55 grams
• Protein: 5 grams

Dish Characteristics:

• Moist and fluffy cake
• Creamy pudding filling
• Sweet and tangy cream cheese topping
• Fresh fruit topping

User Comments:

• "This is the best poke cake I've ever had! It's so moist and flavorful."
• "I love the combination of the strawberries and blueberries with the cream cheese topping."
• "This is a perfect dessert for any occasion."

Special Precautions and Tips:

• To make a chocolate cake, use chocolate cake mix instead of yellow cake mix.
• For a fruit-filled cake, add chopped fruit to the cream cheese filling before spreading it on the cake.
• Refrigerate the cake for at least 4 hours before serving to allow the pudding and cream cheese to set.