Strawberry Crunch Poke Cake
This Strawberry Crunch Poke Cake is moist cake, filled with sweet strawberry gelatin, and topped with a strawberry crumble topping. So tasty!
Servings 12 Servings
Equipment
- Baking dish
- mixing bowls
- Spatula
Ingredients
- 15.25 ounces white cake mix
- 3 eggs
- ⅓ cup vegetable oil
- 1 cup water
- 6 ounces strawberry gelatin
- 1 cup boiling water
- 1 cup cold water
- 8 ounces cool whip
- 18-20 golden oreos crushed
- ¼ cup unsalted butter melted
- Fresh strawberries are optional
Instructions
- Preheat oven to 350°
- Grease a 9x13 baking dish with cooking spray
- Prepare cake mix to the back of the box instructions.
- Add cake to pan and bake according to box instructions.
- Cool cake completely. Once cooked use the end of a spoon to poke holes all around the top of the cake.
- In a small to medium mixing bowl add one box of gelatin, boiling water, mix and then cold water and mix once again.
- Pour over cake holes, making sure to pour over each hole.
- Cover and place in fridge for 4 hours or overnight.
- Cover the top with the cool whip completely. Almost using the entire container.
- Crush up the golden oreos. Melt the butter in a microwave safe bowl, pour the oreos in a medium size bowl, pour the butter over top and mix, then pour in the other box of gelatin powder and mix once again.
- Sprinkle all over the top of the cake and lightly press down to make the crumbs stick into the cool whip.
- Slice and serve! Add a strawberry for garnish (optional)
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.