Strawberry Crunch Poke Cake

5 from 1 vote

This strawberry poke cake is filled with sweet strawberry flavor, and covered in whipped topping and a strawberry crunch topping. A fun and colorful dessert that’s easy to make ahead and always a family favorite. Perfect as a party cake, dessert cake or birthday cake.

Prep Time20

Cook Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 121kcal

Author: Raquel Pineira

Equipment

large mixing bowl
baking pan

Ingredients

For the Cake

1 15.25 box white cake mix, plus ingredients to prepare white cake
1 3 oz box strawberry gelatin
1 cup boiling water
1 cup cold water
8 oz frozen whipped topping thawed

For the Strawberry Crunch Topping

18-20 Golden Oreos coarsely crushed
¼ cup unsalted butter melted
1 3 oz box strawberry gelatin, powder only
Fresh strawberries for garnish

Instructions

Preheat oven to 350°F. Grease a 9x13 baking pan with nonstick cooking spray or butter..
Prepare and bake your cake mix according to package directions. Allow the cake to cool completely and then use a fork to poke holes all over the cake.
Combine one box of gelatin and boiling water in a medium-sized mixing bowl; whisk until the powder is completely dissolved. Add cold water and whisk until combined.
Pour the liquid mixture evenly over the cooled cake. Cover the cake and refrigerate for at least 4 hours, up to overnight.
Remove from the refrigerator, uncover, and spread thawed whipped topping over the cake.
Combine crushed Oreos, melted butter, and remaining box of gelatin powder in a medium bowl. Stir to combine.
Evenly sprinkle the mixture over the cake, lightly pressing down to adhere to the whipped topping.
Slice and serve, garnished with fresh strawberries Enjoy!

Notes

Poke deep holes so that the gelatin will soak evenly across the cake. Avoid poking the holes to the bottom of the cake, to prevent the gelatin mixture from pooling on the bottom of the cake.
Allow the cake to cool completely before adding the gelatin mixture.
Refrigerate for a minimum of 4 hours, or overnight for best texture.
A fork, bamboo skewer, or chopsticks all work great to poke holes all over the cake.
Pulse the Oreos in a food processor or crush in a Ziplock bag with a rolling pin. If using a food processor, only pulse a couple of times to get a coarse texture.
The whipped topping should be thawed and fluffy before spreading on the cake. Allow it to thaw in the refrigerator for a few hours before you frost the cake.

Nutrition