Weight Watchers Strawberry Poke Cake
This Weight Watchers Strawberry Poke Cake starts with a strawberry cake mix and diet lemon-lime soda for a light, moist base. It’s soaked with sweetened condensed milk, topped with Cool Whip, and chilled until set. Easy, refreshing, and perfect for sharing.
Equipment
- 1 13x9 baking pan
Ingredients
- 1 box strawberry cake mix 15.25 ounces
- 12 oz diet lemon-lime soda I used Sprite Zero, but diet 7up also works
- 1/2 can sweetened condensed milk about 7 ounces
- 8-12 oz Wool Whip thawed
- non-stick spray for the pan or butter
Instructions
- Preheat the oven to 350°F and grease a 13x9-inch baking pan.
- In a large bowl, mix together the strawberry cake mix and the diet lemon-lime soda. Stir until smooth; the batter will be slightly thinner than traditional cake batter.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out mostly clean. Ovens vary, so start checking at the 20-minute mark.
- Remove the cake from the oven and let it cool for 5–8 minutes. It should still be warm but not steaming hot.
- Using the handle of a wooden spoon or a fork, poke holes across the entire surface of the cake, spacing them about 1 inch apart.
- Slowly pour the sweetened condensed milk over the warm cake. Let it drip into the holes. I like to use a rubber spatula to spread it evenly over the entire surface area of the cake.
- Spread Cool Whip evenly over the cake once the milk has soaked in.
- Refrigerate the cake for at least 1–2 hours before slicing so it can fully set. Store any leftovers covered in the fridge.