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Strawberry Crunch Poke Cake

Strawberry Crunch Poke Cake That Will Spark Sweet Memories

A nostalgic Strawberry Crunch Poke Cake bringing childhood flavors to your kitchen with moist cake, creamy frosting, and crunchy topping.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix For a twist, use yellow or strawberry cake mix!
  • 3 oz Strawberry Gelatin Make sure to use regular gelatin, not instant.
  • 1 cup Boiling Water No substitutions needed here!
  • 1 cup Cold Water Always opt for chilled water for the best results.
For the Frosting
  • 8 oz Cream Cheese Whipped cream cheese can be a delightful substitute.
  • 1.5 cups Heavy Whipping Cream Be sure to whip until we reach that perfect consistency!
  • 1 cup Confectioners’ Sugar Granulated sugar might alter that delightful smoothness.
  • 1 tsp Vanilla Extract Embrace a bit of almond extract for an intriguing twist!
For the Crunch Topping
  • 18-20 pieces Golden Oreos, coarsely crushed Switch them out with other vanilla cookies if necessary.
  • 1/4 cup Unsalted Butter, melted If you only have salted butter, adjust the salt in the rest of the recipe.
  • 3 oz Strawberry Gelatin Powder, dry for topping Feel free to experiment with other flavors!
Optional Garnish
  • Fresh Strawberries Only the ripest will do for the best results!

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • fork
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan with cooking spray.
  2. Mix the white cake mix as per package instructions, pour into the pan, and bake for 22-25 minutes until a toothpick comes out clean.
  3. Let the cake cool for 10 minutes then poke holes all over the top with a fork.
  4. Dissolve the strawberry gelatin in 1 cup of boiling water and add 1 cup of cold water.
  5. Pour the cooled gelatin mixture evenly over the holes created in the cake and refrigerate for at least four hours or overnight.
  6. For the frosting, beat the cream cheese until fluffy, then whip the heavy cream with sugar and vanilla until stiff peaks form and fold together.
  7. Frost the chilled cake evenly with the cream cheese mixture.
  8. Combine crushed Golden Oreos, melted butter, and dry gelatin powder to make the topping then sprinkle it over the frosted cake.
  9. Optionally garnish with fresh strawberries and serve.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftovers covered in the refrigerator for up to 3-4 days. This cake can be frozen for up to 2 months, but the topping may lose its texture.

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