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strawberry crunch poke cake

🍓 Strawberry Crunch Poke Cake Recipe Card

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Prep Time 20 minutes
Cook Time 30 minutes
2 hours
Servings: 12
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 box white or yellow cake mix plus ingredients listed on box: eggs, oil, water
  • For the Strawberry Filling:
  • 1 box 3 oz strawberry Jell-O
  • 1 cup boiling water
  • ½ cup cold water
  • For the Frosting:
  • 1 box 3.4 oz instant vanilla pudding mix
  • 1 ½ cups cold milk
  • 8 oz whipped topping Cool Whip, thawed
  • For the Crunch Topping:
  • 20 Golden Oreos crushed
  • 3 tbsp melted butter
  • 1 box 3 oz strawberry Jell-O powder (dry, for color & flavor)

Method
 

Bake Cake: Prepare and bake cake mix in a 9x13-inch pan according to package instructions. Let cool for 15 minutes.
    Poke Holes: Using the handle of a wooden spoon, poke holes evenly across the cake.
      Add Strawberry Filling: Dissolve strawberry Jell-O in 1 cup boiling water. Stir in ½ cup cold water. Pour evenly over cake, letting it seep into the holes. Chill in the fridge for at least 1 hour.
        Make Frosting: Whisk together pudding mix and cold milk until thick. Fold in whipped topping until smooth. Spread evenly over chilled cake.
          Prepare Crunch Topping: In a food processor, pulse Oreos into crumbs. Mix with melted butter and dry strawberry Jell-O powder until combined and vibrant pink.
            Top Cake: Sprinkle crunch mixture evenly over the frosted cake.
              Chill & Serve: Refrigerate at least 1 hour before slicing.

                Notes

                Swap Golden Oreos for vanilla wafers if desired.
                Add fresh sliced strawberries on top for a fruity touch.
                For richer frosting, use cream cheese whipped with Cool Whip instead of pudding mix.
                Best made the night before — the flavors meld beautifully!