Ingredients and Weight:
- 1 box yellow cake mix
- 1 box instant cheesecake pudding mix
- 1 cup milk
- 1 cup mashed raspberries
- 1 cup mashed blueberries
- 1 cup mashed strawberries
- 1 cup whipped cream
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Prepare cake batter according to package directions and pour into prepared pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- In a large bowl, whisk together cheesecake pudding mix and milk until smooth.
- Let cake cool slightly, then poke holes all over with a fork.
- Pour cheesecake pudding mixture evenly over the cake, spreading it out with a spatula.
- Refrigerate for at least 2 hours or overnight.
- Top with mashed raspberries, blueberries, and strawberries.
- Spread whipped cream over the berries.
Nutritional Information:
- Calories: 450
- Fat: 20g
- Carbs: 65g
- Protein: 5g
Dish Characteristics:
- Creamy and indulgent
- Sweet and tangy
- Perfect for a special occasion or party
User Comments:
- "This cheesecake poke cake is absolutely delicious! The combination of berries and cheesecake is perfect."
- "I made this for a party and it was a huge hit."
- "It's so easy to make and always turns out great."
Special Precautions and Tips:
- Use fresh or frozen berries for best results.
- If you don't have a cake mix, you can use a homemade cake recipe.
- Let the cake cool completely before poking holes and adding the cheesecake pudding mixture.
- Refrigerate the cake for at least 2 hours before serving to allow the cheesecake pudding to set.
