Strawberry Crunch Poke Cake
Indulge in this delectable Strawberry Crunch Poke Cake - a light and delightful dessert that's perfect for the beautiful spring and summer days!
Ingredients
Poke Cake
- 15 oz box white cake mix
- 3 eggs
- ⅓ cup vegetable oil
- 1 cup water
- 3 oz strawberry jello
- 1 cup boiling water
- 1 cup cold water
Strawberry Crunch Topping
- 3 oz strawberry jello
- 8 oz cool whip
- 18-20 golden oreos crushed
- ¼ unsalted butter melted
- Fresh strawberries are optional
Instructions
- Prepare oven and baking dish. Preheat oven to 350° and grease a 9x13 baking dish with cooking spray. Set aside.
- Prepare cake mix. Follow the back of the box instructions to prepare the cake. Pour cake mixture into the prepared baking dish and bake according to box instructions.
- Poke the cake. Allow cake to cool completely. Once cooled use the end of a wooden spoon to poke holes all around the top of the cake.
- Prepare the Jello mixture. In a small to medium bowl add one box of jello, boiling water, mix and then cold water and mix once again. Pour the gelatin mixture over top cake holes, making sure to get in each hole.
- Allow Jello to set up. Cover cake and place in fridge for 4 hours or overnight.
- Prepare topping. Spread Cool Whip evenly over top the cake. Crush up the Golden Oreos. Melt the butter in a microwave safe bowl. In a bowl, pour the oreos, then butter over top and mix, then add in the other box of jello 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 fresh strawberries for garnish.
Notes
