Delightful Strawberry Crunch Poke Cake: A Sweet Treat You'll Crave!
Treat yourself to a delightful Strawberry Crunch Poke Cake! This easy-to-make dessert combines moist cake, creamy filling, and a crunchy strawberry topping for the ultimate indulgence.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Hand or stand mixer
- Food processor or resealable bag and rolling pin
- Whisk
Ingredients
- For the Cake:
- 1 box vanilla or white cake mix plus ingredients listed on the box: eggs, oil, water
- 1 cup strawberry gelatin Jell-O
- 1 cup boiling water
- 1 cup cold water
- For the Topping:
- 1 package 3.4 oz instant vanilla pudding mix
- 2 cups cold milk
- 1 tub 8 oz whipped topping (Cool Whip), thawed
- For the Crunch Layer:
- 1/2 cup freeze-dried strawberries
- 1/2 cup Golden Oreos or shortbread cookies crushed
- 2 tablespoons melted butter
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Prepare the vanilla or white cake mix according to the package instructions. Bake in the prepared dish and allow the cake to cool slightly.
- Poke and Fill:
- Using the handle of a wooden spoon, poke holes evenly across the cake.
- In a small bowl, mix the strawberry gelatin with 1 cup of boiling water, stirring until dissolved. Add the cold water and mix well. Pour the gelatin mixture evenly over the cake, letting it seep into the holes. Refrigerate for 1 hour to set.
- Prepare the Topping:
- In a mixing bowl, whisk together the vanilla pudding mix and cold milk until thickened, about 2 minutes. Gently fold in the whipped topping until smooth. Spread the topping evenly over the chilled cake.
- Make the Crunch Layer:
- In a food processor or resealable bag, crush the freeze-dried strawberries and Golden Oreos into small crumbs. Add the melted butter and mix until combined.
- Sprinkle the crunch mixture evenly over the cake.
- Chill and Serve:
- Cover the cake and refrigerate for at least 1-2 hours before serving to allow the flavors to meld. Slice and enjoy!