Strawberry Margarita Poke Cake

Preheat the oven to 350 degrees. Grab a mixing bowl and prepare the strawberry cake mix as directed on the package.

Get a 9×13 inch baking pan and spray the bottom of the pan with nonstick spray. Bake according to package instructions. When it's done baking, take it out of the oven and allow it to partially cool on a wire rack.

Once the cake has partially cooled, poke holes throughout the cake. Instead of using a wooden spoon handle, use a fork or wooden skewers instead. The holes should be visibly smaller in this recipe compared to other poke cakes. The holes you make are made just so the strawberry margarita mix can easily soak in between the cake.

Divide the 1 cup of strawberry margarita drink into two separate glasses. For the first half of your Jose Cuervo Drink Strawberry Lime Margarita, pour it evenly all over the holes in the cake. Make sure every inch of the cake gets soaked with the drink.

Grab a different bowl and mix vanilla pudding mix with almond milk and the remaining half portion of your Jose Cuervo Strawberry Lime Margarita. Carefully fold this in the whipped topping with strawberries and lime zest.

When everything is well combined, spread the frosting evenly on top of the cake.

Wash your strawberries and limes thoroughly and cut them horizontally about ⅛ inch. For that extra flavor and design, finish by garnishing the cake with thin slices of limes and strawberries. Decorate the cake however you want.

Refrigerate for at least an hour before serving to let everything set and cool.