Strawberry Crunch Poke Cake Recipe
Delicious and creamy Strawberry Crunch Poke Cake Recipe is an easy poke cake to make. Topped with a crunchy cookie topping to give it so much flavor.
Servings: 12
Calories: 648kcal
Ingredients
FOR THE CAKE:
- 1 box White Cake Mix
- *Ingredients to prepare the cake based on the package instructions
- Strawberry Gelatin Powder 3.4 oz box, divided
- 12 oz Evaporated Milk
- 14 oz Sweetened Condensed Milk
- 8 oz Cool Whip
FOR THE CRUNCH TOPPING:
- 20 Golden Oreos
- 2 cups Freeze Dried Strawberries
- ¼ cup Unsalted Butter melted
Instructions
- Prepare the cake based on the package instructions in a 9X13 baking pan.
- While the cake is cooling, heat the evaporated milk in a small saucepan over medium high heat. Then whisk in half of the strawberry gelatin powder. Heat and whisk until the gelatin powder is dissolved. Set aside and allow the mixture to cool slightly.
- Then whisk in the sweetened condensed milk. Poke the cake with a fork or a wooden skewer at ½ inch intervals throughout the top of the cake. Then pour the strawberry mixture over the cake evenly.
- Then cover the cake and refrigerate for 1 hour to allow the cake to soak up the strawberry mixture.
- Then spread the cool whip on top of the cake.
- Prepare the crunch topping. Place the freeze dried strawberries, golden Oreos and the remaining strawberry gelatin mixture in a food processor. Pulse on high until the mixture is in fine crumbs.
- Then add in the melted butter and pulse until well combined.
- Sprinkle the crunch topping over the cool whip and gently press it down into the cake.
- Then the cake is ready to cut, serve and enjoy!
Notes
Refrigerate the leftover cake covered for up to 5 days.
Nutrition
Calories: 648kcal | Carbohydrates: 117g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 500mg | Potassium: 801mg | Fiber: 5g | Sugar: 83g | Vitamin A: 307IU | Vitamin C: 483mg | Calcium: 298mg | Iron: 10mg
