Heat oven to 350°F. Generously spray 12-cup fluted tube pan with baking spray with flour
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes
Puree Strawberry Poke Mixture in a blender until smooth; pour into 2-cup measuring cup. While cake is in pan, poke holes ½ inch apart with the handle of a wooden spoon, wiping clean each time. Slowly pour mixture into holes, using a spoon to guide
Cool 40 minutes; refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter
In medium bowl, mix Cream Cheese Glaze ingredients with mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries. Store covered in refrigerator
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1 cup milk (for cake)
4 oz. (half of 8-oz package) cream cheese, softened
