Strawberry Poke Pound Cake with Strawberry Glaze

Well, I DID make this cake, reading the recipe first. I then had all my ingredients out and ready, when I stopped to read the reviews. That was my downfall. I really wish I had just kept baking without reading.
Had I NOT read the reviews before baking, my cake would have been perfect. Instead, thinking my cake would overflow the pan, I cut the recipe in half.....THAT WAS TOTALLY UNNECESSARY, as I ended up with half a cake, NOT a full size Bundt!!!
My filling went in the holes just as it was supposed to, with no problems. I just tapped the bottom of the pan forcing air bubbles to come out of the holes.
I'm not quite sure where or how others went wrong, because it all worked very well for me!!!
After all, it's a pound cake...not a lot of rose, but lots of flavor!!!!!
Thank you so much for the recipe!! Next time, I'll skip the reviews until after I bake!!!!

This recipe was a huge waste of time and money. When I saw the ingredients, I knew they wouldn’t fit into a Bundt pan. I baked it in a tube pan instead. The strawberry filling was way too thick to place into the poked holes. I seriously doubt the recipe writer even made the cake. If they had, they would have certainly made some modifications.

I didn't make this cake, but based on the reviews, I would recommend NOT using a bundt pan. Use a regular 9X13. Poke the holes and fill them with some strawberry jam that has been thinned with orange juice or ginger ale. It wouldn't be as nice as using fresh fruit, but it'd be less work and wouldn't be so think. Also, with the shorter height, the texture would be more uniform--unlike the top part being dry and bottom part being soggy, as described in one of the reviews. Another option would be to use the bundt pan, but fill the holes with strawberry Jell-O. As I recall, I used 1/2 the liquid the Jell-O directions called for, but I'm not sure. You could google it.

Points for flavor, but the components are not meant for a poke cake. I read the 1-star review before making this. The volume of batter is too much for a bundt pan, as a result, it required an additional 20 minutes with foil to prevent burning, and I now have to clean burnt cake batter off of the bottom of my oven. The syrup is indeed too thick to seep in, and it should probably be made once the cake is out so that it doesn't thicken before being poured, even so, I think the cornstarch is probably an unnecessary hindrance. whoever made this in the test kitchen needs to revisit, because there's no way these ingredients and steps led to the cake pictured.

This was probably the worst cake I ever made in over 45 years of cooking and baking. I made this for Easter and my family was so disappointed. All the work and expense that goes into this cake is not worth it. The thickened strawberry sauce is way to thick for it to be poked into a pound cake even when the holes are made larger. Mine only went down a quarter of the way. After you let this “soak” in & let rest, as soon as you flip the pan over to completely cool, you must put it on a plate (which I didn’t, I put it on a cooling rack) it all stuck at the bottom. To make this long story a little shorter the top of my cake was very dry and the bottom is very moist almost soggy in some places If someone else has made this, let me know what I did wrong.