Strawberry Cheesecake Poke Cake

Classic poke cake gets a delightful upgrade with a creamy strawberry cheesecake filling.

Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
Water, oil and eggs called for on cake mix box
1
lb strawberries, sliced
1/2
cup sugar
1
package (8 oz) cream cheese, softened
1/2
cup milk
1/2
cup graham cracker crumbs (from 3 whole crackers)
2
tablespoons butter, melted
1
container (8 oz) frozen whipped topping, thawed
12
whole fresh strawberries

Steps

1. Heat oven to 350°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
2. Make cake batter as directed on box. Pour into baking dish. Bake 30 to 35 minutes or until cake is golden and springs back when gently touched. Cool completely in baking dish, 30 to 45 minutes.
3. Meanwhile, in large bowl, mix sliced strawberries and sugar; mash with fork or vegetable masher. Let stand at room temperature about 30 minutes or until berries have released their juices and sugar is dissolved.
4. ....................................

for full recipes please see : www.bettycrocker.com

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