Strawberry Lemonade Cream Cheese Poke Cake

Strawberry Lemonade Cream Cheese Poke Cake For the Strawberry Cake 1 box strawberry cake mix 1 3 oz box strawberry flavored jello 3/4 cup vegetable oil 1 cup warm water 3 eggs For the Lemonade Cream Cheese Filling 2 8 oz pkgs cream cheese 3/4 cup frozen lemonade concentration 5 oz can evaporated milk 1 3.4 oz box lemon instant pudding and pie filling 1 8 oz container cool whip Optional: sliced strawberries and lemon slices For the Strawberry Cake Preheat oven to 350° and spray a 9 x 13 glass baking dish with a non stick spray. Set aside. In a large mixing bowl, beat cake mix, jello, eggs, oil and water until well incorporated. Pour into prepared baking dish and bake for 39-42 minutes or until tooth pick inserted comes out clean. While cake is still hot, poke holes with the end of a wooden spoon all over the top of the cake. Let cool completely. For the Lemonade Cream Cheese Filling In a medium mixing bowl, beat cream cheese for 3 minutes on medium speed until creamy. Pour lemonade concentrate into cream cheese and beat until well blended. In a small mixing bowl, beat evaporated milk and pudding mix for approximately 45 seconds. Add pudding mix to cream cheese mixture and beat until well incorporated. Spoon some of the lemonade filling mixture into a sandwich baggie and cut a small opening in the corner of the baggie. Squeeze filling into each hole and then spread the remaining filling mixture over the top of the cake. Cover with plastic wrap, chill for 4 hours and then top with cool whip and sliced strawberries and lemon wedges before serving.