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Strawberry Crunch Poke Cake

Bright, fruity, and irresistibly crunchy, this Strawberry Crunch Poke Cake is a true showstopper!
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box white or vanilla cake mix (plus ingredients listed on the box)
  • 1 box 3 oz / 85g strawberry gelatin (Jell-O)
  • 1 cup boiling water
  • ½ cup cold water
For the Cream Cheese Topping
  • 1 package 8 oz / 225g cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tub 8 oz / 225g whipped topping (Cool Whip), thawed
For the Strawberry Crunch Topping
  • 1 package 14.3 oz / 400g Golden Oreos
  • ¼ cup freeze-dried strawberries
  • ½ cup unsalted butter, melted

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Prepare the cake mix according to package directions and bake. Let cool completely.
Gelatin Preparation
  1. In a bowl, dissolve the strawberry gelatin in the boiling water. Stir in the cold water.
Poke and Soak the Cake
  1. Use the handle of a wooden spoon to poke holes across the surface of the cooled cake.
  2. Pour the gelatin evenly over the cake so it seeps into the holes. Refrigerate for at least 2 hours.
Cream Cheese Layer
  1. Beat the cream cheese, powdered sugar, and vanilla until smooth.
  2. Fold in the whipped topping. Spread evenly over the cold cake.
Crunch Topping
  1. Crush the Golden Oreos and mix with the freeze-dried strawberries and melted butter.
  2. Sprinkle evenly over the top.
Chill & Serve
  1. Refrigerate until ready to eat. Slice, serve, and enjoy!

Notes

Perfect for birthdays, potlucks, family gatherings, or whenever you just need something delicious.